Thai Red Lentil Soup ~ Creamy Coconut Milk, Warm Spices & Lime Recipe

Name: Thai Red Lentil Soup ~ Creamy Coconut Milk, Warm Spices & Lime
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, chopped; 1 cup of finely chopped carrots; 1 bell pepper, sliced in half and seeded. You pick the color.; 1 inch piece of ginger, peeled and grated. I use a microplane zester for this.; 1-2 red or green Thai bird's-eye peppers or one jalapeno pepper, diced. (see notes); 2 limes; 2 cups of dried red lentils. I like to rinse them first.; 8 cubes or one package of Rapunzel Pure Organic Vegetable Bouillon, No Salt Added (see notes); 8 cups of water; 1/3 of a can of coconut milk. I like Thai Kitchen brand.; 1 teaspoon of cinnamon, divided. I use Penzey's Vietnamese Cinnamon; Coconut oil or neutral tasting oil for cooking; Sea salt or kosher salt to taste; To Serve: lime wedges, lime zest, Thai basil, flaky sea salt or celtic sea salt, sprinkle of cinnamon

Servings: persons

1 large onion, chopped
1 cup of finely chopped carrots
1 bell pepper, sliced in half and seeded. You pick the color.
1 inch piece of ginger, peeled and grated. I use a microplane zester for this.
1-2 red or green Thai bird's-eye peppers or one jalapeno pepper, diced. (see notes)
2 limes
2 cups of dried red lentils. I like to rinse them first.
8 cubes or one package of Rapunzel Pure Organic Vegetable Bouillon, No Salt Added (see notes)
8 cups of water
1/3 of a can of coconut milk. I like Thai Kitchen brand.
1 teaspoon of cinnamon, divided. I use Penzey's Vietnamese Cinnamon
Coconut oil or neutral tasting oil for cooking
Sea salt or kosher salt to taste
To Serve: lime wedges, lime zest, Thai basil, flaky sea salt or celtic sea salt, sprinkle of cinnamon

1
Place the sliced pepper, cut side down, on an oven safe baking sheet lined with tinfoil and broil on high until the skin is charred and blackened. Remove from the oven, place the pepper in a covered bowl or wrap in tin foil to steam. Once cool enough to handle, peel the skin and discard. Chop and set aside.
2
Meanwhile, in a large pot, saute the onion, chili and carrots in some coconut oil (or neutral tasting oil) with a pinch of salt until soft. Once they're soft, add 8 cups of water, the bouillon cubes, the roasted pepper, lentils, ginger and a half a teaspoon of cinnamon. Adjust the salt, adding the proper amount to suite your taste. Cover and bring to a boil. Turn down the heat and simmer, covered, until the lentils are soft, about 30 minutes. Puree with an immersion blender. Stir in the coconut milk, a few squeezes of lime juice and as much as the reserved ground cinnamon you'd like. Serve with lime wedges, lime zest, dusting of cinnamon, sprinkle of sea salt, sriracha and Thai basil. Enjoy!

205

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 large onion, chopped, 1 cup of finely chopped carrots, 1 bell pepper, sliced in half and seeded. You pick the color., 1 inch piece of ginger, peeled and grated. I use a microplane zester for this., and more.

Yes, Thai Red Lentil Soup ~ Creamy Coconut Milk, Warm Spices & Lime 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 Lentil Soup ~ Creamy Coconut Milk, Warm Spices & Lime

How did you like this recipe?

Frequently Asked Questions