Wondering how to make super healthy and affordable lentils into an exciting dish? This easy recipe will be a family favorite!
This super-tasty mildly spicy red lentil soup cooks in 30 minutes and just gets better when eaten as leftovers. This is an easy vegan, gluten and dairy free meal that will be hit with everyone – especially heading into the cold dark evenings of winter. Whenever I have this on the stove when the kids come home they run right to the kitchen to see what smells so good!
Lentils are an absolute must in my pantry and once you start cooking with them you’ll see why. Not only are they super quick cooking, they’re also one of the healthiest and most affordable sources of protein that you can buy! Lentils are more nutrient-dense than beef, providing vitamins, minerals, protein and fiber while containing less fat and fewer calories. Gram-for-gram, lentils have more protein than beef.
Give this tasty soup a try and you’ll see how delicious they can be too!
- 1 large chopped onion
- 2 cloves of garlic
- 1 inch piece of ginger
- 2 Carrots, peeled
- 2 – 3 tsps of Thai red curry paste
- 1 Cup of Red Lentils
- 1 Can of Coconut milk
- 4 Cups of Vegetable Broth
- 2 Large Handfuls of Greens (Spinach, Kale, etc. Whatever you have.)
- Heat vegetable oil in a large soup pot and saute the peeled and chopped veggies until softened about 8 minutes. I often cut a corner here and buy the minced garlic and ginger in a jar.
- Add the curry paste and lentils and stir to coat.
- Add the coconut milk and broth. Bring to a boil then cover and simmer for about 25 -30 minutes.
- Chop and add the greens for the final 5 minutes.
- Squeeze in the lime juice and garnish with cilantro. Serve!
– As delicious as this is on it’s own it’s also excellent served over rice or quinoa for an even more filling meal.
– Leftovers keep for about five days in the fridge and this soup freezes really well. Although I never have any leftover for long!
Leave A Comment