Red Curry Lentil Soup


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(apologies for the pic quality- have not had time to take out my lighting kits so resort to cell phone pics , especially with a colicky baby!) 

I really enjoy making soups. It’s a great way to experiment with flavors and they are easy, one-pot meals. Here is a recipe for a red curry lentil soup that is warming and comforting. Perfect for anyone on the east coast experiencing after effects of the polar vortex!

 

Red Curry Lentil Soup
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Ingredients
  1. Olive oil
  2. 2 carrots
  3. 2 stalks of celery
  4. 1/2 yellow onion
  5. 2 cloves garlic
  6. 32oz container "No Chicken Broth" or Vegetable broth
  7. 5 tsp thai red curry paste
  8. 1 bay leaf
  9. 6 cups cooked green lentils
  10. 3 cups chopped flat kale
  11. 1 13oz can lite coconut milk
  12. 1 tablespoon kosher salt
Instructions
  1. Heat about 2 tablespoons of olive oil over medium heat in a large pot or dutch oven. Finely dice the celery, onion and carrot. Add to the oil and cook about 4 minutes. Mince the garlic and add to the carrots, celery and onion and cook about 1 minute. Add the curry paste and broth and stir until smooth. Add the bay leaf, lentils, kale, salt and coconut milk. Reduce heat to low. Cover and simmer about 30 minutes, stirring occasionally. Add salt and pepper as desired.
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About Heather

I am a media professional who is passionate about food and wine. I devote a large portion of my free time to seeking out good food, discovering hidden gems, experimenting with recipe development and writing about all things that are So Forking Good. More about Heather →

3 Responses to Red Curry Lentil Soup

  1. Heather says:

    Oh good point! I need to get better about specifying low sodium vs. regular and how much it yields! I should've mentioned it makes enough for 4-6 (or for me freezer meals!) Thanks so much for trying it. Love the addition of celery root!

  2. Megan says:

    um, soup not soul

  3. Megan says:

    I made this tonight – I love the aromas. I stupidly got spooked that I was using low-sodium vegetable broth so I overdid it on the salt so that it wouldn't be bland and oversalted :( . Can't believe I made such a rookie mistake, I watch enough Top Chef! So I tried to compensate with more lentils, some of the water from boiling the lentils, more curry paste, water, more broth… I got it to an edible level. I served it with naan, which although Indian and not Thai always goes with curry, especially a hearty vegetable curry soul like this one.

    The only thing is I should've asked how much this serves, because we're only two and I made the whole recipe and I have enough now for a year…

    I did add celery root as an added vegetable – the more stuff from the earth the better right? It felt good to eat something that was so healthy. Thanks!

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