Red Curry Lentil Soup Recipe

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, & a touch of lime juice creates a flavor bomb that will tantalize your taste buds.

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.

INGREDIENTS

Red bell pepper Garlic Fresh ginger Curry powder Red pepper flakes Red lentils Tomatoes Carrots Yukon potatoes Vegetarian bouillon cube

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.

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