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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Potato & Lentil Red Curry Soup Recipe

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This recipe for Potato & Lentil Red Curry Soup is from Generations of Good Eating: Second Edition, 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:  
1 tablespoon olive oil
1 small red onion
3 cloves of garlic
Red curry paste, amount depending on desired spiciness (I use one full jar of Thai Kitchen Red Curry paste)
6 cups bone broth
2-3 russet potatoes
2 cups red lentils
1 can coconut milk
Directions:
Directions:
Cook the onion in olive oil until soft in a large soup pan. Add the garlic and red curry paste, stirring to release the aroma.

Add broth, potatoes, and lentils; bring mixture to a boil. Once boiling, reduce to simmer and cook covered for 20 minutes until potatoes are tender. Add coconut milk and heat through.

Stir with an immersion blender if desired, or enjoy chunky!
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
10 min
Personal Notes:
Personal Notes:
You can use sweet potatoes in addition to russet potatoes to mix things up.

 

 

 

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