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Quick Thai Coconut Red Lentil Soup

A simple, hearty, and nutritious vegan soup made with sweet potatoes, red lentils, and coconut milk, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons canola oil (or coconut oil)
  • 1 large onion (finely chopped)
  • 4 cloves garlic (minced)
  • 3 tablespoons red curry paste (or to taste)
  • 6 cups vegetable broth (or chicken broth)
  • 2 large sweet potatoes (peeled and cubed, 1/2-inch cubes)
  • 1 can (15-ounce) petite diced tomatoes (undrained)
  • 1.5 cups red lentils (picked over)
  • 1 can (14.5-ounce) unsweetened coconut milk (light or regular)
  • Salt and freshly ground black pepper (to taste)
  • 1/4 cup chopped cilantro (plus more for garnish if desired)
  • 1-2 tablespoons lime juice (optional)

Method
 

Preparation
  1. Heat oil over medium-high heat in a large heavy pot, such as a Dutch oven.
  2. Add the onion, reduce heat to medium, and cook for 5 to 7 minutes or until the onion begins to soften.
  3. Add the garlic and red curry paste, give it a quick stir.
Cooking
  1. Then add the broth, sweet potatoes, tomatoes, and lentils to the pot.
  2. Bring to a boil, cover slightly, and simmer until the potatoes and lentils are tender, about 20 minutes. The soup will be thick.
  3. Add the coconut milk and heat through.
  4. Season to taste with salt and black pepper. Stir in cilantro and lime juice, if using.

Notes

Serve the soup hot, garnished with extra cilantro for a fresh touch. Pairs well with a slice of crusty bread or over a bed of rice. A squeeze of lime juice on top can brighten the flavors even more. Store any leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. For a smoother texture, use an immersion blender after cooking. Adjust spice levels by adding more or less red curry paste.