Thai Coconut Curry Lentil Soup
Thai Coconut Curry Lentil Soup is a hor d'oeuvre that serves 5. One portion of this dish contains approximately 10g of protein, 8g of fat, and a total of 233 calories. For 80 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 1 person found this recipe to be tasty and satisfying. It will be a hit at your Autumn event. It is a very affordable recipe for fans of Indian food. From preparation to the plate, this recipe takes about 45 minutes. A mixture of salt, thai curry paste, ginger, and a handful of other ingredients are all it takes to make this rec
Instructions
- 1
Heat olive oil in a medium saucepan.
- 2
Add the onions, ginger and garlic. Cook over medium heat until softened, about 3-4 minutes. Stir in Thai red curry paste, and cook several minutes or until fragrant.
- 3
Add water, lentils, sweet potatoes and turmeric. Bring to a boil, then reduce heat to medium-low, cover and cook about 20-25 minutes or until lentils and sweet potatoes are soft.
- 4
Add salt and stir in coconut milk. Cook five more minutes.
- 5
Garnish with fresh cilantro.
Recipe from foodista.com
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Ingredients (12)
- •1/4 cup fresh cilantro, chopped
- •1 teaspoon minced garlic
- •1 teaspoon minced ginger
- •1 can coconut milk (I don't recommend using light)
- •1 tablespoon olive oil
- •1 cup finely chopped onion
- •1 cup red lentils, picked through for stones, and rinsed well
- •1/2 teaspoon salt, or more to taste
- •1 inch medium sweet potato, cut into ½ pieces
- •2 teaspoons Thai red curry paste (if you like it spicy, use the full 2 teaspoons)
- •1/4 teaspoon turmeric
- •6 cups water