Red Curry Lentil Soup

*Originally published Dec. 2014
I really enjoy making soups. It’s a great way to experiment with flavors and they are easy, one-pot meals. Here is a recipe for a red curry lentil soup that is warming and comforting. Perfect for anyone on the east coast experiencing after effects of the polar vortex!
  • Olive oil
  • 2 carrots
  • 2 stalks of celery
  • 1/2 yellow onion
  • 2 cloves garlic
  • 32oz container “No Chicken Broth” or Vegetable broth
  • 5 tsp thai red curry paste
  • 1 bay leaf
  • 6 cups cooked green lentils
  • 3 cups chopped flat kale
  • 1 13oz can lite coconut milk
  • 1 tablespoon kosher salt
  1. Heat about 2 tablespoons of olive oil over medium heat in a large pot or dutch oven. Finely dice the celery, onion and carrot. Add to the oil and cook about 4 minutes. Mince the garlic and add to the carrots, celery and onion and cook about 1 minute. Add the curry paste and broth and stir until smooth. Add the bay leaf, lentils, kale, salt and coconut milk. Reduce heat to low. Cover and simmer about 30 minutes, stirring occasionally. Add salt and pepper as desired.


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