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Thai Red Lentil Curry Soup Recipe

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This recipe for Thai Red Lentil Curry Soup is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp olive oil
1 large onions, finely chopped
4 cloves garlic, minced
3 to 8 tablespoons red curry paste (to taste, I use 8)
6 cups chicken or vegetable broth
2 large sweet potatoes, peeled and cubed (1/2-inch cubes)
1 can (15-ounce) petite diced tomatoes, undrained (can dice fresh tomatoes instead)
1 1/2 cups red lentils, picked over
1 can (14.5-ounce) coconut milk, light or regular
salt and freshly ground black pepper, to taste
1/4 cup chopped cilantro plus more for garnish if desired
Sliced green onions for garnish
Directions:
Directions:
Heat oil over medium-high heat in a large heavy pot such as a Dutch oven. Add the onion, reduce heat to medium and cook 5 to 7 minutes or until onion begins to soften.
Add the garlic and red curry paste, give it a quick stir, then add the broth, sweet potatoes, tomatoes and lentils. Bring to a boil, cover slightly and simmer until potatoes and lentils are tender, about 20 minutes.
Add the coconut milk and heat through.
Season to taste with salt and black pepper. Stir in cilantro.
Serve in bowls garnished with green onions or cilantro

 

 

 

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