Thai Red Curry Lentil Soup. This is the one. High flavor, with a protein punch, low calorie guilt, and on the table in 20 minutes. The perfect after the holidays winter soup.
The extra wow factor flavor booster comes from the chili oil, and I’ll share the recipe in the next post.
Thinly slice a medium onion and cook for 15 minutes with the lid on, stirring occasionally. This part is essential. I’ll be honest, I never really believed in needing to cook onions that long, but trust me —just do it—life will be altered. Add in 2 tbsp of red curry paste, and cook for 2 minutes. Add 1 1/2 cups of washed red lentils. Add in 4 cups of water, 3 kefir lime leaves (a staple I keep in my freezer at all times, but sub out for lime zest in a pinch), lemongrass stick (bashed and fibrous part removed). Boil for 25 minutes until the lentils are soft. Remove lime leaves and lemongrass and blend until smoothed. Finally, add in 2 tbsp of soy sauce, juice from half a lime, and 1/2 cup of coconut milk and bring back up to a slight boil to gently cook the coconut milk then turn off. If the soup is too thick add a bit more water then adjust for salt. Top with cilantro and chili oil.