Thai Coconut Curry Lentil Soup
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1 cup dried green lentils, rinsed
- 1 medium onion, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 3 tablespoons red curry paste
- 4 cups vegetable broth
- 1 can (14 ounces) coconut milk
- 1 teaspoon salt
- Juice of 1 lime
- Chopped fresh cilantro, for serving
Instructions
- Place the lentils, onion, carrots, garlic, ginger, curry paste, broth, and salt directly into the slow cooker.
- Stir everything together until the curry paste is evenly distributed.
- Cover and cook on low for 6 to 8 hours, until the lentils are soft.
- Stir in the coconut milk during the final 30 minutes of cooking.
- Turn off the heat and add the lime juice. Taste and adjust salt if needed.
- Ladle the soup into bowls and finish with chopped cilantro.
Notes
Mash a few lentils against the side of the pot before adding the coconut milk if you prefer a thicker consistency. The soup reheats well on the stovetop or in the microwave, and any leftovers keep in the fridge for four days. Skip the cilantro if you need a nut-free garnish option.
Course: Soup
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board