Red Curry Lentil Soup
Feb 26, 2014 in main courses, recipes, soups, uncategorized, epicurious, lentil soup, red curry, soup, spicy, vegan. Read the original on: So Forking Good!
(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
Ingredients
- Olive oil
- 2 carrots
- 2 stalks of celery
- 1/2 yellow onion
- 2 cloves garlic
- 32oz container "No Chicken Broth" or Vegetable broth
- 5 tsp thai red curry paste
- 1 bay leaf
- 6 cups cooked green lentils
- 3 cups chopped flat kale
- 1 13oz can lite coconut milk
- 1 tablespoon kosher salt
Instructions
- 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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Read the original on: So Forking Good!
So Forking Good!, Heather George
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.
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