Ingredients
Scale
- 1 tablespoon sesame oil
- 1 teaspoon freshly grated ginger
- 2 tablespoons red curry paste (vegan)
- ½ red onion, chopped
- 4 cloves garlic, minced
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 tablespoons brown or coconut sugar
- 1 tablespoon light soy sauce or liquid aminos
- 1 ½ cups red lentils
- 1 (13.5-ounce) can coconut milk (full fat or lite)
- 5 cups vegetable broth
- Juice of 1 lime
- ½ tablespoon sambal oelek or Sriracha (optional)
- Chopped purple cabbage (optional, for topping)
Instructions
- Heat sesame oil in a pan over medium-high heat. Add grated ginger and red curry paste, frying and stirring for about 1 minute.
- Add chopped onion and minced garlic; cook until onion is slightly translucent, about 5 minutes.
- Add sea salt, black pepper, coconut sugar, and soy sauce; stir to combine. Add lentils and stir again.
- Pour in coconut milk and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cook for 20 to 30 minutes until lentils are fully cooked, stirring occasionally.
- Squeeze lime juice into the soup, stir, and remove from heat. Adjust salt to taste.
- Optionally stir in sambal oelek or Sriracha for heat and top with chopped purple cabbage before serving.
Notes
This soup is versatile; you can add vegetables like kale or sweet potatoes for extra nutrition. Serve with naan bread or rice for a complete meal. Adjust spice levels by adding more or less chili paste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Soup
- Cuisine: Indian-inspired
Nutrition
- Calories: 320
- Sugar: 6g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg