It has quickly become my new favorite. Thank you so much. This soup keeps about a week in the refrigerator. Then add in the tomato puree, lentils, honey, coconut milk and water 7. Use a couple of leaves to give your curry a delightful fresh flavor! Cover the pot and cook on high pressure for 6 minutes. Fry lightly peppered chicken breasts till cooked through. Add the stock, lentils, and bay leaves. You could also add a teaspoon or so of tamari or more salt to your taste. Simple and soul-satisfying! In large sauce pan, heat the oil. 1 package (16 ounces) dried lentils, rinsed; 1 carton (32 ounces) vegetable broth; 2 tablespoons curry powder; 1 garlic clove, minced; 2 cans (13.66 ounces each) coconut milk Instructions. Add in red lentils. I used bone broth for a little more hardiness but long to make it again with maybe some collards? After 5 minutes, add the curry powder, lentils, garlic and tomatoes and stir through. (I use light coconut milk to save calories/fat). Stir in the coconut milk and lime juice and serve with garnish. If the texture is thick, add a bit of water or vegetable stock to your desired consistency. 3 Tbs. All rights reserved. Fresh thai basil torn and added with your other ingredients is utterly amazing in curry. Taste and season again if necessary. Add the dry spices: turmeric, cardamom, coriander, and ground cumin (reserve cumin seed for later). When the coconut milk starts bubbling, add in onion, ginger, and garlic and cook 5 minutes, stirring frequently. Stir in the coconut milk. Place all ingredients in the Instant Pot. Super flavorful, spicy (but not too hot) vegan red lentil soup with Thai red curry paste, coconut milk and lime. Add red lentils, tomatoes, cilantro, coconut milk, lime zest, and water. Add the garlic and cook for one more minute. Check out our Kitchen Reference Guide for help with unfamiliar terms. Slice into thin strips on the diagonal. Add lentils and bring to a boil. Top with fresh herbs and a squeeze of fresh lime juice. Try my Indian curry chicken Recipe or Instant Pot Lentil Curry. Thank you so much!! Add eggplant and simmer for another 5-10 minutes, until lentils and eggplants are fully cooked. If you need to stretch your curry and don't have any more coconut milk, use. Serving ideas: Add 1/2 cup per serving cooked rice noodles, basmati or jasmine rice (white or brown). Place a ladle of mixture over a portion of cooked quinoa, garnish cilantro and serve. Top with fresh herbs and a squeeze of fresh lime juice. Did you love this recipe? If using green lentils- you may add them to the bag. Add all remaining ingredients. Step 2: Add Spices. Add cut chicken breast or other meat/tofu if desired. All Rights Reserved. . Im simmering the soup now and have fixed it exactly as written, its delicious so far! Add the curry paste, garlic, ginger, and shallot. They range in color from pale terracotta to deeply-colored orange (not a true red). Transfer to a plate. Add everything, except the spinach and cilantro, to an electric pressure cooker. Add the curry, turmeric, red pepper flakes, and season with salt and pepper. Thank you! Red curry paste, coconut milk, rice, tomato sauce, curry powder. Freeze in an airtight container or Ziplock bag for up to 2 months. Now garnish with fresh cilantro leaves, and remaining cumin tadka before serving. 3 tablespoons Thai red curry paste 2 x 400 g (14 oz) cans chickpeas, drained 300 ml (10 fl oz) vegetable stock 400 ml (13.5 fl oz) coconut milk 100 g (3.5 oz) baby spinach Juice of half a lime Instructions Start by making the roasted chickpeas. Yes, please! Place sweet potato, 3 cups water, and next 7 ingredients (through turmeric) in a 5- to 6-quart electric slow cooker coated with cooking spray. 2 cups coconut milk 1 cups red lentils rinsed 4 cups baby spinach cup cilantro chopped Get Ingredients Powered by Instructions Add about 2 tbsp of coconut milk to a large pot over medium heat. Bring to a boil, cover slightly and simmer until potatoes and lentils are tender about 20 minutes. Flavor Packed Tempeh Taco Bowls with Spicy Spanish Rice. Spice up your curry with a little bit of Thai curries. Cover and cook on the LOW setting until the lentils are tender and most of the liquid is absorbed, 7 to 8 hours. Add the garlic, ginger, serrano, cumin, garam masala, and coriander. Stir-fry 1 minute to release the fragrance. I didnt have tomato paste so I used a tomato instead and low fat coconut since we are trying to eat healthy. virgin coconut oil or extra-virgin olive oil, finely chopped garlic cloves (2 or 3 cloves). If using red lentils- do not add. It is savoury, so flavourful, and easy to make. Serve over basmati rice and top with fresh cilantro. I use short grain brown rice -- but any type is fine. Add onions and carrots and cook for 4-5 minutes, or until onions are soft. Add the lentils and water as in step 3. Sweet potatoes, coconut milk, coconut oil, curry powder, no . This soup is amazing!! Stir in red curry paste, garlic, and ginger and cook for another minute. Leave your comment below and let me know how I can help. Yes, you can freeze it in a secure container for up to a month. Do you have a cooking question? Do you mean 1 cup? Heat the oil in a large skillet over high heat; heat the curry paste in the oil about 30 seconds. Set aside. Taste and adjust seasonings. Instructions. Bring to boil and put on a gentle simmer about 7 minutes or until broccoli is tender. Red Bell Pepper. Excellent, filling, and healthy! Repeatedly I turn to this simple and fast Thai curry recipe to get supper on the table. AndIm so excited to see all the other recipes youre offering. Sear chicken for 2 minutes per side, starting with a skinless side. Cooking with creativity and expanding palates to embrace the flavors of the world, on Thai Lentil Soup with Red Curry and Coconut Milk, Chicken Enchiladas with New Mexican Red Sauce, Grain-Free Salmon Glow Bowls with Lemon Tahini Sauce. STEP 1: Saut the ginger and onion with avocado oil in a large pot over medium heat until the onions are soft and fragrant. . Required fields are marked *. Roti Canai is a delicious flat bread that is best served with a coconut based dip or curry. 25 min. Are you like me and consider curry a comfort food? Season to taste with salt and black pepper. A bit of chopped red pepper adds great flavor, texture, and color. Defrost in the refrigerator and heat for serving. Get your free healthy pantry shopping list download! Leftover soup with the coconut milk will reheat well, but you might want to add more stock or water if it thickens up in the refrigerator. 5.0 38. Place sauteed peppers and onions on bowls of rice and spoon curry sauce over rice. Carefully blend the soup, either in batches in a blender or with a stick immersion blender, until completely smooth. Made it for dinner tonight. Bring to a simmer, then turn the heat down to medium-low. Add the curry paste and tomato paste and cook for 1 more minute. When ready continue to the next step. Coconut cream. Done in under 30 minutes! Spread in an even layer on a parchment lined baking tray and bake for 30 minutes, stirring every 10 minutes. coconut oil, curry powder, fresh grated ginger, coconut milk and 6 more Easy Vegan Potato Lentil Curry Wholesome Patissirie tomatoes, brown rice, fresh ginger, medium red onion, lentils and 9 more Tomato Lentil Curry (Vegan Dish) Kitchen Simmer cinnamon stick, cumin powder, fresh tomatoes, green chilies, cumin seeds and 11 more In a small bowl, make a paste by stirring together the red Thai curry powder with 1 tablespoon of water, and add into the pot with the onions. One 15-ounce can unsweetened full fat coconut milk 1 cup red lentils 5 ounces baby spinach Instructions In a large stock pot or Dutch oven, heat the oil. Add the diced onions and saute on medium-high heat. Add the chicken and cook for 3-4 minutes until browned. Thank you for a great recipe!! Add broth, lentils and diced tomatoes. Add the coconut milk, broth, soy sauce, and chili garlic paste to the wok. Read more about me here. Lentil Chickpea Curry Crockpot Instructions: Heat OIL in a large skillet over medium high heat. Bring to a boil. Simmer for 10 to 15 minutes. Could only find light coconut milk but it worked just fine. Serve this vegan and gluten-free recipe with Perfect Coconut Rice or rice noodles. Set Aside. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Just click on the stars to leave a rating! Cook, stirring occasionally, until the. Like all soups, red lentil soup tastes great the next day. This recipe is perfect for meal prep as the flavours only improve with time. Ingredients. Stir in CURRY PASTE, TOMATOES, COCONUT MILK, LENTILS, CHICKPEAS, WATER, and SALT. an easy and delicious red curry you can get on your family's table in no time! Add the curry paste, garlic, ginger, and shallot. Thai Lentil Curry The Spruce Eats. So true! Black and French green lentils make delicious healthy salads as well, so I try to keep a variety of lentils on hand at all times. This vegan red lentil curry is inspired by Indian daal (a.k.a. This looks so comforting and makes me hungry :). Season with salt. Green beans. Transfer chicken to a plate and set aside. Adding coconut milk to the curry makes it creamy and fulfilling, making it just one big, healthy bowl of deliciousness. Add the diced onions and saute on medium heat for about 3 minutes. Yum. Amazing soup for such a short cook time! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); If you're a blogger or business owner in need of marketing support and resources, you're in the right place! Im a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Add onions and saute' for 6-7 minutes to soften and develop sweetness. Serve with rice or noodles. Then, add the lentils and broth. Saute the onion over medium-high heat until soft, 5 minutes. This 30-minute Thai red lentil soup is so flavorful, comforting, and both body and soul warming. Add the lemongrass, lime peel and lentils. Raise the heat to bring to a low boil. Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Try microwaving a potato or sweet potato, cutting it into quarters, and adding it at the end of the cooking time. Simmer for 5 minutes. Because of the complex and perfectly-blended flavor profile of this soup, this meal tastes like it has been cooking for hours . 2 tablespoons coconut oil (or olive oil) 1 large onion, peeled and chopped 2 cups diced carrots 3-4 cloves garlic, minced 2 tablespoons fresh grated ginger 2+ tablespoons thai red curry paste 2 teaspoons ground cumin 1 teaspoon salt 16 ounce dried red lentils 6 cups vegetable broth 15 ounce can crushed tomatoes 14 ounce can unsweetened coconut milk Stir everything together and increase the heat to high; once the mixture comes to a boil, reduce the heat to low or until the liquid is gently bubbling. Add lentils and broth, bring to a boil. start with 2 tablespoons and add to your personal taste. But the north was delicious and really nicely balanced with the spice and the coconut milk. Enjoyed by our meat eaters, and vegans, alike! Clean Eating Instant Pot Lentil Curry Recipe. Add the vegetable broth, coconut milk, diced tomatoes and lentils. Add the red curry paste and saut for 1 minute. We totally loved it! Reheat leftover soup in a small saucepan on the stovetop until heated through. Foolproof! Its also vegan, super healthy, and so filling.Thai red curry, coconut milk, carrots, and fresh lime come together seamlessly to create a palate-pleasing soup that everyone in your family will crave. Red lentils keep well in the pantry for up to a year. Image Credit: Leigh Ann Chatagnier. A bit of minced ginger will amp up the flavors a whole bunch! basmati rice, red curry paste, unsalted butter, salt, lentils and 15 more. Add cooked lentils and simmer until mixture thickens, approximately 5 minutes. Serve with rice, top with cilantro, and be amazed at the yumminess of the humble little lentil. I have made this soup twice and it is really flavorful.Quick and easy is also a bonus. Save my name and email in this browser for the next time I comment. STEP 2: Add the spices and curry paste to the pot and continue to cook for another 5 minutes. Return the lentils to the pot and stir in the coconut milk and cauliflower. Thanks so much . Pop on the lid and pressure cook on high for 5 minutes with the keep warm setting turned off. zucchini, small bell pepper, coconut milk, vegetable oil, fresh coriander and 15 more. Cook until the lentils are soft, about 5 to 7 minutes. This Thai red curry recipe is so easy to make with red curry paste and coconut milk, served with shrimp and lentils, though you can use your favorite proteins and vegetables. Thanks Jill so glad you enjoyed the soup! Partially cover the pan and cook 20 minutes, until the lentils have swelled and softened and the mixture is thickened. The water makes it very bland would add a veggie stock. The flavors are amazing though! Serve in bowls garnished with cilantro. Toss to coat. Add the curry paste and tomato paste and cook for 1 more minute. Stir in the brown sugar, lime juice, and fish sauce to season the curry. After a long, hard day I want to be able to come home and make my family a tasty, nutritious dinner without a whole lot of fuss and muss. This soup will be going into my regular rotation of soups. Cover, reduce heat and simmer for 15 minutes. Add onions and carrots and cook for 4-5 minutes, or until onions are soft. Serves 6 Calories Per Serving: 568 % Daily Value 17% Total Fat 12.9g Add in the tomato sauce, coconut milk, Thai red curry paste, miso, spices, and veggie broth. In fact, all colors of lentils are pretty easy to deal with, which is why theyre one of my top healthy pantry staples. Serve with rice. This will take 1-2 minutes. salt and bay leaf. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft, about 20 minutes, thinning with more water, if needed. Use an immersion stick blender to partially puree the soup if you like a smoother, creamy-textured soup. If the lentils are not tender yet, add more water and cook while stirring a little longer. Thai curries. Add onions and saute until transluscent. Line a baking tray with parchment paper and set it aside. Add the red curry paste and saute' for 1 minute. 1 tablespoon refined or virgin coconut oil, or a neutral-flavored oil 4 cloves garlic, minced 2 inch piece of fresh ginger, peeled and minced or grated 1 tablespoon minced fresh turmeric, or 1 teaspoon ground turmeric 1-2 serrano peppers, diced (see recipe note below on spice level) 1 teaspoon ground cumin 1/2 teaspoon ground coriander In a stockpot, heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger until the onion is translucent, a couple minutes. 1/2 cup full fat coconut milk (I use THIS BPA free brand) juice from 1 lime salt to taste fresh cilantro and lime wedges for garnish Instructions Melt fat of choice over medium heat. Saute for another minute. Delicious! Chicken breast. I love that word for curry comforting. I really love the soup (possibly even more) the next day, when the flavors have melded and it makes a perfect lunch. Your email address will not be published. Add salt and pepper. Simmer for 10 to 15 minutes. Rinse and drain the lentils and set aside. Your email address will not be published. 2022 Warner Bros. What a delicious bowl of hearty healthiness. I immersion blended them when everything was cooked to thicken the soup a bit. If youre not vegan, add a spoonful of plain yogurt (or use a plant-based plain yogurt) to dress this bowl up even more. 1 cup full-fat coconut milk, shaken well teaspoon kosher salt teaspoon black pepper 2 teaspoons lime juice 1 tablespoon brown sugar Optional: coconut milk, cilantro leaves and lime wedges for garnish Cook Mode Prevent your screen from going dark while you're cooking Instructions Heat the oil in a large stockpot or saucepan over medium heat. Want to make red lentil soup in your Instant Pot or pressure cooker? Stir and bring to a boil. (Will be thick.) Add red curry paste and salt. Transfer sauteed veggies over to a 3+ quart Crockpot. This soup is delicious! In addition to 1 cup red lentils, youll also need: FOLLOW ALONG: Follow me on Facebook, Instagram and Pinterest for all the latest recipes and content. Delicious but wayyy too spicy, and I didnt even add the cayenne. Taste your curry paste before starting to be sure you like the heat level it can vary from brand to brand. oil over medium heat. Pour vegetable stock. Dont worry, I wont tell anyone. Place sauteed peppers and onions on bowls of rice and spoon curry sauce over rice. Season soup with fish sauce, then off the heat, add the lime juice (start with 1 teaspoon and go from there). I love red Thai curry and it was great in this lentil soup. Make your curry a full meal by added cooked chicken pieces. While most daals use a variety of spices and whole seeds like cumin, coriander, and turmeric, I chose to use a store-bought curry powder for ease. Cook for 2-3 minutes until very fragrant. Let the greens sit for a minute to wilt. How was it. I did add extra tomato paste, coconut milk, and lime juice, and it was next level with the cilantro. Learn how your comment data is processed. Drain and rinse under cold water. It also keeps well for 3-5 days in a covered container in the refrigerator. Once simmering, add in lentils and broccoli (if using) and let it come to a simmer again. Not only are red lentils super good for you, but theyre one of the most inexpensive sources of protein around. Based on quick-cooking split red lentils, the soup is one of those delicious, quick and easy recipes were always looking for. Sweeten up your curry with the addition of coconut cream. Add the chicken and sear on both sides until deeply golden brown. 2. window.fd('form', { - c. Thai red curry paste (use more if you like more heat or strong curry flavor). Reduce heat to medium-low, using the same skillet add onions, garlic, and bell peppers. In a large pot, heat oil on medium. The soup comes together in about 30 minutes start to finish. Cover pot with the lid and cook on medium flame until lentils are cooked through and tender. Over medium high heat, stir in the coconut milk, Thai red curry paste, tomato paste, kosher salt, and fresh ground black pepper. For a heartier soup, add 1/2 cup peeled, cubed potatoes along with the carrots. Once the timer beeps, let it naturally pressure release for 10 minutes. Has anyone made this with chicken stock? The perfect curry broth! Adjust the amount in the recipe to suit your taste. You can also microwave the soup on high, stirring every minute or so to be sure it heats more evenly. Add the coconut milk, chickpeas, and dash of cinnamon. Cover, and bring to a boil. Soy curls, light coconut milk, red lentils, soy sauce, fire roasted. Add the oil and heat up slightly, then add the onions, carrots, celery and salt and cook for 5 minutes. After 15 minutes, (allow natural pressure release) open the lid. Saute onion until translucent and starting to brown - about 4-5 minutes. Preheat the oven to 180C (350F). Add the oil and swirl around, then add the onion, garlic, ginger, and chili (if using). We loved this soup and it was so easy too! Add onions and saut for 6-7 minutes to soften and develop sweetness. Taste and season with additional salt if you like. Store leftovers in an airtight container for up to 2 days. Add 1 teaspoon sugar, salt, garlic, and tomato paste; stir well to combine. Begin by heating up a large pot to medium high heat. 3. Natural pressure release (meaning just let it sit) for 10 more minutes. Cook until very fragrant, 2 minutes. Course: Main Course Cuisine: American, Thai Keyword: curry, red pepper, shrimp, spicy, thai Prep Time: 10 minutes Cook Time: 30 minutes Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the coconut milk and heat through. Step 1. The soup will be thick, and the lentils broken down a bit. Fresh ginger. Terrific recipe! Now add in the garam masala, curry powder and turmeric. Pinch of Yum. As an Amazon affiliate I earn from qualifying purchases. Stir periodically. Very easy to make and just delicious. Great with rice. 1 can full-fat coconut milk Juice from 1 fresh lime Salt to taste Fresh cilantro or parsley, for garnish Heat oil in a large soup pot over medium high heat. How to Make It. This was such a great tasting soup. 1 tablespoon Thai red curry paste or more to taste 4 cups (may need a bit more) stock (vegetable or chicken) or water 1 medium to large sweet potato, peeled and cut in 3/4 dice 2 medium carrots, peeled and cut into 3/4 chunks 1 1/2 cups dried red lentils After simmering,: the remainder of the can of coconut milk 1 tablespoon fish sauce Slice into thin strips on the diagonal. formId: '62ad0ee85b2d08a9b95d957e', Start with this easy, fast, and absolutely flavorful red curry that the whole family will love! Heat a medium-size pot over high heat. Stir everything until well combined. In a large pot, heat oil on medium. Mix to combine well (you may have to mash the miso) and bring to a simmer. This vegan Thai lentil curry is packed full of nutrition. Super delicious and hearty. Gosh, I love the sweet and spicy of this stuff. Bring everything to a gentle simmer, and then add the lentils. Preparation. Add in the tomato sauce, coconut milk, Thai red curry paste, miso, spices, and veggie broth. In large saucepan, heat the oil (use coconut oil, if you prefer). Thanks for sharing that! In a medium saucepan combine 1/2 to Tbsp Red Curry paste (I like it spicy -- so I use 1 Tbsp) with one can of coconut milk. Add 4 cups water, lentils, carrots, coconut milk, 1 tsp. Reduce flame to a simmer, and cooking until the lentils are very tender, and broken down, 25 to 30 minutes. We have made this several times now. Prepare kale: Preheat oven to 275F. Add the diced onions and saute on medium-high heat. In a small pot of boiling, salted water, blanch snap peas for 30-40 seconds. This post may contain affiliate links. Place a rack in the center of your oven and preheat the oven to 375 degrees F. Season the chicken with salt and black pepper. Reduce heat, and simmer, partially covered, until lentils are tender, about 20 minutes. Then cover and let cook for 15-25 minutes, or until the lentils are cooked. dal or dahl), which is a very broad term for delicious, heavily-spiced curries made with split peas or lentils. 15 ounce can coconut milk A few handfuls of cherry tomatoes 1 cup chopped cilantro Instructions Heat the coconut oil in a large pot or skillet over medium-high heat. cup ( 80 g) Thai red curry paste; teaspoon cayenne pepper; Salt; 1 cup ( 180 g) red lentils; 4 cups ( 1 l) water; 1 cup ( 250 ml) full fat coconut milk; 3 tablespoons ( 45 ml) fresh lime juice; 1 cup ( 35 g) fresh cilantro leaves; Steps. Toast the spices for 1 minute. Add fresh cilantro to coconut lentil mixture. Add the bay leaf at this time and saut the seasoning with the onions to bring out the flavors for 3 minutes. You can, of course, pretend that it took you all day to make. Remove from the heat and stir in the coconut milk and lime juice. I think this one will be my Christmas lunch! but the truth is that it takes less than half an hour from start to finish. In a large mixing bowl add the chickpeas, curry paste, oil, soy sauce, and salt. A handful of green beans gives great texture and color to your curry. So nourishing and satisfyingly delicious. When theyre cooked theyre more golden yellowish in color. Your email address will not be published. Ive made it so many times, and I can say it literally saves the day when I come home hungry and dinner is nowhere in sight. curry powder, preferably hot 1/2 cup chopped cilantro Hit the spot on this snowy day! This recipe is a shortcut Malaysian inspired red lentil coconut curry that has all the tasty richness of a coconut dipping sauce that you would eat your roti with. Bake for 20-30 minutes or until crispy. Set aside. Thaw (if necessary), then dump into the pot. Assemble the onion, coconut milk, stock, curry paste, brown sugar and fish sauce ahead and store in a freezer bag, reusable silicone bag or meal prep container. I want to lick off the screen! Directions at familystylefood.com Step 5: Assemble. Add the ginger, garlic and curry powder and cook for another minute. Melt the coconut oil over medium-high heat in a large, ovenproof skillet. Not only does it provide the benefits of lentils such as iron and protein, it contains sweet potatoes, carrots and even spinach. . can coconut milk 1 bay leaf 3 cloves garlic, minced 1-inch piece fresh ginger, minced 1 Tbs. You list serving as 1g. Lower the heat and allow the mixture to simmer, uncovered, until the cauliflower is tender, about 8 minutes, stirring occasionally. Fry on medium heat until beginning to caramelise (about 6 minutes) 5. Fry lightly peppered chicken breasts till cooked through. These warm and hearty, red curry lentils are easy to make in one pot and full of delicious Thai-inspired flavour. Toss a handful of baby spinach leaves into the soup to make a nourishing, satisfying meal. My Quiet Kitchen. Place the tomatoes, broth lentils, onion, garlic, garam masala, turmeric, salt, and pepper in a 6-quart or larger slow cooker and stir to combine. Let the pressure release naturally. Add onions, and cook, stirring often, until onions start to brown, about 10 minutes. Add the chicken and cook another 3 minutes. Then cover and let cook for 15-25 minutes, or until the lentils are cooked. Add GREEN ONIONS (white stalks), GINGER, and GARLIC; saut (and stir) a few minutes until slightly tender. Wonderful! Add the garlic and red curry paste, give it a quick stir, then add the broth, sweet potatoes, tomatoes and lentils. Cook for 2-3 minutes until very fragrant. The distinct Thai flavor comes from . Transfer to a freezer-proof covered container and freeze 1 month. If using spinach or kale, add that in a stir until wilted down. Coat with one tablespoon of oil and season with salt. Remove from heat, add all but a couple of tablespoons of the coconut milk and stir in the lime juice. Then add in the spices (curry powder, cumin, turmeric and chilli and stir to coat the onions. Add the curry powder and cumin. teaspoon cayenne pepper Salt 1 cup (180 g) red lentils 4 cups (1 l) water 1 cup (250 ml) full fat coconut milk 3 tablespoons (45 ml) fresh lime juice 1 cup (35 g) fresh cilantro leaves US Customary - Metric Instructions Heat the oil in a large pot or Dutch oven over medium heat. I think my curry paste might have been too hot. Discovery, Inc. or its subsidiaries and affiliates. Stir in the onion, bell pepper, lemon zest, coconut milk, fish sauce, and lemon juice; bring to a boil; cook until the chicken is cooked through, 5 to 7 minutes. Turn the Instant Pot and press the Saut function button. Add the coconut milk and cook for 5 minutes until chicken is cooked through. Author: thekitchengirl.com Published Date: 12/21/2021 Review: 4.61 (570 vote) Summary: 28 thg 9, 2022 Thai Coconut Soup is an easy Asian-inspired soup recipe loaded with fresh vegetables in a rich, vegan coconut milk curry broth Matching search results: Fresh aromatics such as onions, carrots, garlic, and ginger are sauteed to get the flavor party started. Cook for 30 seconds 6. I think chickpeas sound delicious paired with the flavors in the soup. Also known as masoor dal in Indian cuisine, red lentils are tiny legumes that are loaded with nutrients. Once simmering, add in lentils and broccoli (if using) and let it come to a simmer again. Scroll down to find the instructions in the recipe card. Finely chop half of kale into inch thick strips and reserve for soup. Add the onion and carrot and cook 5 minutes, or until softened. Heat oil in a large soup pot over medium high heat. Cook on high pressure for 15 minutes. Red curry freezes well. Drain and rinse under cold water. Add the tomato paste (or ketchup), curry powder, and red pepper flakes and cook for another minute. Whisk in coconut milk, soy sauce, and sugar. Familystyle Food is a registered trademark of Dinnerstyle LLC. Stir in well and add the coconut milk afterwards. Add the garlic and cook for one more minute. Learn more about Janel Hutton's expert marketing guidance, support, and resources at the link below. Happily for all of us last-minute cooks, red lentils do not need to be soaked before cooking. This easy to make red lentil soup spiced-up with Thai red curry is a recipe youll want to make over and over again. Thank you for this recipe. The soup was fantastic and very nice on a cold nite. I could eat this Thai curry recipe for every single meal for every single day. 2 tablespoons Thai red curry paste * 1 can (14 ounces) regular coconut milk** cup water 1 cups packed thinly sliced kale (tough ribs removed first), preferably the Tuscan/lacinato/dinosaur variety 1 teaspoons coconut sugar or turbinado (raw) sugar or brown sugar 1 tablespoon tamari or soy sauce*** 2 teaspoons rice vinegar or fresh lime juice Heat the oil in a pot and saut the onions until theyre translucent. Divide kale in half. Hi Joan Yes, you can use chicken stock and it will taste great! Mushrooms bring heartiness, broccoli adds perfect green textureand bamboo shoots are a great crunch. Turn the heat down to low and let the lentils simmer for about 20 minutes, or until they are soft. Cool the soup completely (this will help prevent ice crystals from forming on the surface. Reduce heat to medium. 1 can coconut milk 2 cups vegetable broth 2 tsp lime juice 1 tsp cayenne pepper optional Garnish lime wedges fresh chopped cilantro crushed red pepper flakes reserved coconut milk for garnish Instructions Set Instant Pot to saute setting and bring 2-3 tbsp of a mild oil to heat. Remove the pot from heat and stir in the maple syrup and lime juice. While you are simmering -- saute the chopped peppers (1 or 2 inch pieces) and chopped onion in a frying pan or wok lightly covered in olive oil. Added 3 times the amount of coconut milk to fan the heat but still a wee bit too hot for me (and I like spicy food). If I make the soup the day before I serve it, should I add the coconut milk the next day or just reheat everything on the day? Heat coconut oil in a large pan over medium-high heat. Stir every 5 minutes or so to prevent the lentils from sticking. In steps 1 and 2, use the saute function to heat the oil, onion and carrot, followed by the garlic, tomato paste, curry paste and cayenne. Reduce the heat to medium-low. Then turn off the heat, add in cilantro and lemon juice on top, and enjoy! Mix in coconut milk, bring the curry to a boil, and turn off the heat. Top with parsley or cilantro and serve hot. Ingredients Scale 2 tbsp olive or coconut oil, or water or broth for oil-free 1/2 large white onion, diced 3 cloves garlic, minced bay leaf, oil, almond butter, turmeric, ground coriander, green chili and 13 more. Taste and add a few pinches of salt if desired. Fast, easy, AND relatively nutritious is what I'm asking for. You can either use curry sauce to lightly flavor rice or more as a soupy type mixture. Add cooked potatoes or torn basil at the end of cooking for added flavor. Stir in zucchini and simmer, covered, until lentils and zucchini are tender, about 15. Turned out to be a very flexible recipe even though I didnt intend to flex it. Stir in the garlic, tomato paste, curry paste and cayenne and cook until fragrant, about 1 minute. Tear remaining kale into 1 inch thick strips and place on a baking sheet. Add coconut oil and melt, saut ginger & garlic for 2-3 minutes. This satisfying creamy soup is made with Thai red curry, coconut milk and fresh lime. Please read my disclosure policy. Finally, prepare the meal to serve. Whisk cornstarch with vegetable broth in a separate bowl and then add to the pot. Thanks for noticing that Elizabeth just updated! The coconut milk is rich and still gentle for the lactose-intolerant. Cook for a few minutes until heated through and the sauce is thickened. Vegetable stock is a great option if you like it highly seasoned. Thanks for the inspiriation! 2022 Familystyle Food. Mix everything and let it cook for 30 seconds. vegetable oil 2 medium onions, chopped (2 cups) 1 cup red lentils 3 medium carrots, peeled and roughly chopped (1 cup) 14-oz. Add the onions and cook for 2 - 3 minutes, stirring often. Add 1/4 cup fresh basil, 1/4 cup bamboo shoots, 3 tsp Fish Sauce, 2 Tbsp brown sugar, 1/3 cup chicken stock, and 1/2 cup of your favorite mushrooms (I use the Japanese style and shitake). While you are simmering -- saute the chopped peppers (1 or 2 inch pieces) and chopped onion in a frying pan or wok lightly covered in olive oil. Add coconut milk and simmer until moisture has reduced by half. Vent and stir in the greens and cilantro. If you happen to have any leftover cooked rice and some baby greens on hand, you can add those in and make this soup even more satisfying. Now that we have all the time in the world to be making sit down lunches, this was on the table less that an hours ago. Mix to combine well (you may have to mash the miso) and bring to a simmer. Spoon the rice into serving bowls, followed by the curry. Can you check your nutrition section. I could slop this stuff up all day. Heat oil in a large non-stick pan then add in the onion mixture 4. Super-tasty spicy red lentil soup that cooks in 30 minutes. Packed full of flavour! In a small bowl, add all the spices together. Lentil Curry Casserole Vegan Richa. 1 (14.5 oz) can lite coconut milk (or full fat) 1 1/2 cups vegetable broth (or water) Salt & pepper to taste Cauliflower rice to serve Cilantro for garnish Instructions Heat the oil in a large skillet or dutch oven. Cover and cook on low 8 hours. containerEl: '#fd-form-62ad0ee85b2d08a9b95d957e' Delicious. Stir in curry paste and cook for 3 minutes. In medium saucepan, heat 2 Tbs. This was fantastic, and so easy! Add salt to taste (do not add salt before tasting both curry paste and broth are naturally salty). }); Heat the oil in a large pot or Dutch oven over medium heat. Red Lentils Curry (Masoor Dal) 25 min . Then reduce the heat to a simmer and simmer with the lid on for 10-15 minutes until the lentils are tender. Raise the heat and bring the liquid to a boil. 28 min. Add the onion and carrot and cook 5 minutes, or until softened. How to make Thai Curry: In large saucepan, heat the oil (use coconut oil, if you prefer). Taste and add salt if you think you need it. I used veggie stock instead of water. Red lentils break down into a very soft consistency when cooked, almost like a naturally creamy puree. Stir in the coconut milk and butter. Add the lentils, 1 teaspoon salt and the water. Stir the lentil curry well, and add in sauted eggplants and tomatoes. Remove the soup from the heat and stir in the coconut milk and lime juice. 4.8 86. There was an issue with my lentils so I had to swap them out last minute for chickpeas. Season chicken with salt and pepper. STEP 3: Add the carrots to the pot along with the coconut milk and vegetable broth. Add all the spice powders - turmeric powder, curry powder, cayenne pepper, salt and pepper to taste. The Balanced Blend Privacy Policy. Bring to boil and put on a gentle simmer about 7 minutes or until broccoli is tender. Stir in the coconut milk and vegetable broth. Freeze for up to 3 months, refrigerate for up to 4 days. Stir in well and leave to cook like that for 3-5 minutes, while stirring from time to time. Broiled Tilapia With Thai Coconut- Curry Sauce. Aside from how tasty this soup is, the wonderful thing is that you might already have the ingredients to make it for dinner tonight. Add the garlic to the pot and let it brown, about 2 minutes. Skip going to the Thai restaurants and make your own curry dishes at home. Bring to boil and boil gently about 7 minutes or until broccoli is tender. Thanks! Preheat the oven to 400 F. 1 cup red lentils 1 tablespoon coconut oil 2 carrots, cut into small chunks 1 cup coconut milk 1 piece of ginger (about 1 inch), chopped 3 cloves of garlic, minced 1 red onion, chopped 1 sweet potato, cut into small chunks 4 cups vegetable broth 2 teaspoons curry powder 1 tablespoon fresh lemon juice 2 green onions, cut into rings 1 tablespoon coconut oil 2 Add the lentils. 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