Ingredients
Equipment
Method
- Heat the olive oil in a medium-sized pot over medium heat. Add the diced onion and sauté for 3 to 4 minutes until translucent.
- Add the minced garlic and ginger to the pot. Cook for an additional 1 to 2 minutes until fragrant.
- Stir in the red curry paste and turmeric powder. Mix well to combine with the onion mixture.
- Add the red lentils, vegetable broth, and coconut milk to the pot. Stir well to incorporate all ingredients.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes or until the lentils are tender.
- Once the lentils are cooked, remove the pot from the heat. Blend the soup until smooth using an immersion blender, if you prefer a smooth texture.
- Stir in the soy sauce and lime juice. Season with salt to your taste.
- Serve the soup hot, garnished with fresh cilantro.
Notes
This soup stores well in the refrigerator for up to three days or you can freeze it for later meals. Adjust the amount of red curry paste based on your preference for spice.