Thai Red Lentil Soup - In Jennie's Kitchen

Step 1

Add a swirl of oil to a medium pot. Heat over medium-high flame until shimmering. Add the onion, and sauté until slightly softened, 1 to 2 minutes.

Step 2

Add the garlic and ginger, sautéing until fragrant and barely golden, about 1 minute.

Step 3

Stir in the tomato paste. Add the curry, turmeric, red pepper flakes, and season with salt and pepper.

Step 4

Stir in the coconut milk and vegetable broth. Add the lentils. Bring to a boil. Reduce flame to a simmer, and cooking until the lentils are very tender, and broken down, 25 to 30 minutes. The soup will be thick, and the lentils broken down a bit. Serve hot, topped with cilantro and a squeeze of lime.

Step 5

Note for leftovers: The soup thickens as it cools, so you might want to add a little more coconut milk or broth when reheating.

Step 6

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Step 7

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