Thai Coconut Curry Lentil Soup


1 tablespoon olive oil
1 teaspoon minced ginger
1 teaspoon minced garlic
2 teaspoons Thai red curry paste (if you like it spicy, use the full 2 teaspoons)
6 cups water
1 cup red lentils, picked through for stones, and rinsed well
1 inch medium sweet potato, cut into ½ pieces
1/4 teaspoon turmeric
1 teaspoon salt
1/4 cup coconut milk
fresh cilantro, for garnish


Heat olive oil in a medium saucepan. Add the onions, ginger and garlic. Cook over medium heat until softened, about 3-4 minutes. Stir in Thai red curry paste, and cook several minutes or until fragrant. Add water, lentils, sweet potatoes and turmeric. Bring to a boil, then reduce heat to medium-low, cover and cook about 20-25 minutes or until lentils and sweet potatoes are soft. Add salt and stir in coconut milk. Cook five more minutes. Garnish with fresh cilantro.


This is a warming, nutritious soup.




Friday, October 15, 2010 - 10:31pm


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