Featuring the meaty texture of green lentils, this vegetarian curry in true Thai style is comforting and richly flavored (with lots of protein). Let the spices toast for 1-2 minutes, stir in the lentils, broth, and curry paste. Today, I’m working with red lentils and one of my favorite flavor profiles: lemongrass, lime and coconut milk mixed with red curry paste. red coconut curry lentil. Red lentils keep well in the pantry for up to a year. FOLLOW ALONG! • Privacy Policy • Disclaimer. If you happen to have any leftover cooked rice and some baby greens on hand, you can add those in and make this soup even more satisfying. Bring to a boil, cover slightly and simmer until potatoes and lentils are tender about 20 minutes. LEFTOVER TURKEY STUFFED PEPPERS are a nutritious, Creamy leftover HAM AND POTATO SOUP is hearty, fil, Merry Christmas! For a heartier soup, add 1/2 cup peeled, cubed potatoes along with the carrots. Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. This Indian Coconut Lentil Curry recipe is naturally vegan, vegetarian, and gluten-free. Toss a handful of baby spinach leaves into the soup to make a nourishing, satisfying meal. Remove one cup of the soup and blend together, and pour back into the pot. Thanks so much . The soup comes together in about 30 minutes start to finish. I believe in everyday feasting! To serve, divide soup among bowls. I added coconut for a fragrant lift. Saute the ginger and garlic in oil, then add the spices. In a large pot, heat oil over medium heat. You can also microwave the soup on high, stirring every minute or so to be sure it heats more evenly. Log in, « The Best Lemon Loaf with Lemon Glaze (Starbucks Copycat). Foolproof! INGREDIENTS. I create foolproof recipes your friends and family will swoon over. Required fields are marked *. Serving ideas: Add 1/2 cup per serving cooked rice noodles, basmati or jasmine rice (white or brown). This Coconut Curry Red Lentil soup is one of them. Allow the soup to simmer covered for 20 minutes.Add in kale and simmer uncovered for another 5 … You could also add a teaspoon or so of tamari or more salt to your taste. Also, if you want to make your soup vegan, just use coconut oil in place of butter in the first step. Looking for a lentil soup with a twist? Defrost in the refrigerator and heat for serving. They cook up quick and give the soup added … Lentils, curry, tomato sauce, coconut milk, garlic, ginger and cilantro are the stars of this instant pot soup. Bring to a simmer, then turn the heat down to medium-low. Stir in the garlic, tomato paste, curry paste and cayenne and cook until fragrant, about 1 minute. Warm coconut broth infused with lemongrass, red curry, ginger, … Rinse and drain. Add the cilantro roots and chicken and sauté until … Add onions, garlic, ginger, and turmeric. Add the lentils and water as in step 3. Find tasty, healthy, and pro-tested recipes inspired by fresh seasonal produce. Saute until onions are soft and translucent (about 2-3 minutes). Super flavorful, spicy (but not too hot) vegan red lentil soup with Thai red curry paste, coconut milk and lime. It is perfect for busy weeknights, because it is hearty, healthy, and ready to eat in just 30 minutes. Add the garlic and red curry paste, give it a quick stir, then add the broth, sweet potatoes, tomatoes and lentils. Save my name, email, and website in this browser for the next time I comment. Add salt and pepper to taste. Simple and soul-satisfying! What a delicious bowl of hearty healthiness. Dairy Free, Gluten Free, Instant Pot, Quick (30 Minutes), Soup and Stew, Vegetarian and Vegan lentils, Vegan, Vegetarian. Add the lentils, 1 teaspoon salt and the water. Add Thai red curry paste and, using a wooden spoon, gently heat for about 30 seconds. Pour boiling water on top to cover the lentils, and let it sit for 10 minutes. Thank you for this recipe. Your email address will not be published. Your email address will not be published. Remove from the heat and stir in the coconut milk and lime juice. Stir in red curry paste, garlic, and ginger and cook for another minute. Add the sweet potato, carrots, stock, lentils, fish sauce, lime juice … This soup keeps about a week in the refrigerator. Taste and season with additional … Serve this vegan and gluten-free recipe with Perfect Coconut Rice or rice noodles. In addition to 1 cup red lentils, you’ll also need: Like all soups, red lentil soup tastes great the next day. We loved this soup and it was so easy too! If you’re not vegan, add a spoonful of plain yogurt (or use a plant-based plain yogurt) to dress this bowl up even more. Cover the pot and cook on high pressure for 6 minutes. virgin coconut oil or extra-virgin olive oil, finely chopped garlic cloves (2 or 3 cloves). Transfer to a freezer-proof covered container and freeze 1 month.

How Much Does A Rabbit Weigh In Pounds, Waitrose Creme Fraiche D'isigny, Booyah Buzzbait Trailer, How Long Does Deworming Side Effects Last, Mercy Of God Quotes, Online Gift Shop Philippines, Watch Tool Kit, Lambrusco Emilia Review, Greek Afternoon Tea, Convert Propane Stove To Natural Gas, What Is The Rarest Sheep In Minecraft,