Thai Red Curry Lentil Soup Recipe

Name: Thai Red Curry Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch Kale (curly Or Lacinato), Stem Removed; 4 Tablespoons Extra Virgin Olive Oil, Divided; 1 whole Large Onion, Chopped; 3 cloves Garlic, Grated On Microplane; 1 piece (2-inch Size) Ginger, Peeled And Grated On Microplane; 1 whole Small Hot Red Chili Pepper, Minced (optional); 2 Tablespoons Thai Red Curry Paste; 14 ounces, weight Canned Coconut Milk, Divided; 1 cup Red Lentils; 1 whole Bay Leaf; 1 whole Lemongrass Stalk, Trimmed, Peeled And Bruised; 2 cups Vegetable Broth, Plus More As Needed

Servings: persons

1 bunch Kale (curly Or Lacinato), Stem Removed
4 Tablespoons Extra Virgin Olive Oil, Divided
1 whole Large Onion, Chopped
3 cloves Garlic, Grated On Microplane
1 piece (2-inch Size) Ginger, Peeled And Grated On Microplane
1 whole Small Hot Red Chili Pepper, Minced (optional)
2 Tablespoons Thai Red Curry Paste
14 ounces, weight Canned Coconut Milk, Divided
1 cup Red Lentils
1 whole Bay Leaf
1 whole Lemongrass Stalk, Trimmed, Peeled And Bruised
2 cups Vegetable Broth, Plus More As Needed

1
Preheat oven to 275u00b0F. Divide kale in half. Finely chop half of kale into 1/2 inch strips and reserve for soup. Tear remaining kale into 1-inch strips and place on a baking sheet. Coat with 1 tablespoon of oil and season with salt. Bake for 20-30 minutes or until crispy. Cool on sheet tray over a wire rack.
2
While kale bakes, heat a Dutch oven or large pot over medium. Add remaining 3 tablespoons of oil, followed by onion. Season with salt. Cook slowly until very soft and sweet, about 30 minutes. Reduce heat to low when needed to prevent browning. Add garlic, ginger and chili and cook 1 minute. Add curry paste, increase heat to medium and cook 5-10 minutes, stirring often, until color is slightly deepened.
3
Add coconut milk (reserving 1/4 cup), lentils, bay leaf, lemongrass and enough vegetable broth to cover (about 2 cups). Place reserved coconut milk in fridge. Partially cover soup and bring to a boil. Reduce to a simmer and cook 15-25 minutes or until lentils are tender and creamy. Remove and discard bay leaf and lemongrass. Add reserved kale and simmer about 5 minutes. Add additional vegetable broth, as needed, for desired consistency.
4
Transfer soup to serving bowls. Top with a swirl of reserved coconut milk and kale chips. Serve with warmed naan and lime wedges. Enjoy.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 bunch Kale (curly Or Lacinato), Stem Removed, 4 Tablespoons Extra Virgin Olive Oil, Divided, 1 whole Large Onion, Chopped, 3 cloves Garlic, Grated On Microplane, and more.

Yes, Thai Red Curry Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Red Curry Lentil Soup

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