In the realm of comfort food, this Red Curry Lentil Soup stands out as a favorite. Its rich and complex flavors, combined with the warmth it brings, make it a perfect companion for cold nights or lazy afternoons.
As the winter chill sets in, my kitchen comes alive with the aromatic symphony of spices, signaling the revival of my favorite soup recipes. Being a vegetarian, flavor and seasoning take center stage in my culinary adventures. Today, I want to share a delightful twist on a classic soup recipe, inspired by What’s Gaby Cooking.
In this rendition, I’ve added sweet carrots, Yukon potatoes, and a can of tomatoes, transforming it into a hearty, vegetarian masterpiece. Join me in exploring the depths of flavor in this Red Curry Lentil Soup, a comfort food that’s quick, easy, and perfect for the chilly days ahead.
The Red Curry Lentil Soup Recipe:
Ingredients:
- 2 tablespoons coconut oil
- 1 medium yellow onion
- 1 red bell pepper
- 8 cloves of garlic
- 2 inches of fresh ginger
- 1 tablespoon curry powder
- 1/2 teaspoon red pepper flakes
- 1 cup red lentils
- 1 14.5 Oz can whole tomatoes
- 6 fresh carrots
- 6 Yukon potatoes
- 1 vegetarian bouillon cube with 2 cups of water
- 1 13.5 Oz can coconut milk
- Salt to taste
- Lime for serving
Instructions:
- Heat coconut oil in a large pot over medium heat.
- Add chopped onions, red bell pepper, and garlic. Sauté until soft.
- Add curry powder and fresh ginger, sauté for an additional 3 minutes.
- Introduce red pepper flakes, red lentils, and whole tomatoes. Sauté for 5 minutes.
- Incorporate the bouillon cube, water, carrots, and potatoes. Allow it to simmer for 30 minutes.
- Shake the can of coconut milk well and add it to the soup. Bring it to a slow boil, then turn off the heat.
- Your Red Curry Lentil Soup is ready to be enjoyed! Serve it with a squeeze of lime for an extra burst of freshness.
This Red Curry Lentil Soup recipe is not just a meal; it’s a culinary adventure. The combination of red lentils, Thai red curry paste, and a touch of lime juice creates a flavor bomb that will tantalize your taste buds. For those seeking variety, consider experimenting with different types of lentils such as green lentils or masoor dal. The addition of sweet potatoes adds a unique twist, making this dish a comforting and satisfying experience.
For those with a penchant for spicy food, Thai red curry paste and serrano peppers elevate the heat to the next level. This recipe is versatile, suitable for various cooking methods including the instant pot, slow cooker, Dutch oven, or pressure cooker. Whether you choose to cook it on low heat for a long, slow simmer or opt for the quick and efficient pressure cooker method, the result is a creamy and flavorful soup that’s perfect for any time of year.
Considering health-conscious readers, this Red Curry Lentil Soup is a plant-based protein powerhouse. Packed with a variety of lentils and enriched with the goodness of coconut milk, it offers a creamy base without the need for dairy. The inclusion of leafy greens adds an extra layer of nutrition, making it a wholesome and fulfilling option for those seeking comfort food without compromising on daily values.
Make It Your Own
For an extra burst of flavor, try incorporating some additional elements to suit your own taste. A dash of soy sauce or a dollop of peanut butter can add depth and richness. Experiment with different types of curry powder, such as yellow curry powder, to create a personalized twist. Consider garnishing with lime wedges, a drizzle of olive oil, or a sprinkle of your favorite herbs for that finishing touch.
Whether you’re a seasoned soup cook or trying this recipe for the first time, the ease of preparation and the explosion of flavors are sure to make it a regular in your repertoire. So, grab your ingredients, follow the simple steps, and savor the goodness of this red curry lentil soup—a delightful addition to your favorite recipes and a comforting reminder that good food knows no season.
Red Curry Lentil Soup
In the realm of comfort food, this Red Curry Lentil Soup stands out as a favorite. Its rich and complex flavors, combined with the warmth it brings, make it a perfect companion for cold nights or lazy afternoons.
Ingredients
- 2 tablespoons coconut oil
- 1 medium yellow onion
- 1 red bell pepper
- 8 cloves of garlic
- 2 inches of fresh ginger
- 1 tablespoon curry powder
- 1/2 teaspoon red pepper flakes
- 1 cup red lentils
- 1 14.5 Oz can whole tomatoes
- 6 fresh carrots
- 6 Yukon potatoes
- 1 vegetarian bouillon cube with 2 cups of water
- 1 13.5 Oz can coconut milk
- Salt to taste
- Lime for serving
Instructions
- Heat coconut oil in a large pot over medium heat.
- Add chopped onions, red bell pepper, and garlic. Sauté until soft.
- Add curry powder and fresh ginger, sauté for an additional 3 minutes.
- Introduce red pepper flakes, red lentils, and whole tomatoes. Sauté for 5 minutes.
- Incorporate the bouillon cube, water, carrots, and potatoes. Allow it to simmer for 30 minutes.
- Shake the can of coconut milk well and add it to the soup. Bring it to a slow boil, then turn off the heat.
- Your Red Curry Lentil Soup is ready to be enjoyed! Serve it with a squeeze of lime for an extra burst of freshness.