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Creamy Thai Lentil Soup – Quick, Nourishing & Delicious

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A cozy and creamy Thai-inspired soup made with red lentils, coconut milk, and aromatic red curry — the perfect plant-based meal for weeknights or meal prep.

Ingredients

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  • 1 cup red lentils, rinsed

  • 1 tablespoon coconut or avocado oil

  • 1 medium onion, chopped

  • 3 garlic cloves, minced

  • 1 tablespoon fresh ginger, grated

  • 2–3 tablespoons Thai red curry paste

  • 4 cups vegetable broth

  • 1 can (13.5 oz) full-fat coconut milk

  • Juice of 1 lime

  • Salt to taste

  • Optional: 1 cup chopped spinach or kale, fresh cilantro for garnish

Instructions

  • Heat oil in a large pot over medium heat. Sauté onion 4–5 minutes.

  • Add garlic and ginger; cook 1 minute more.

  • Stir in curry paste and cook for 1 minute.

  • Add red lentils and broth. Bring to a boil, then simmer 15–20 minutes.

  • Stir in coconut milk. Simmer 5–10 minutes until creamy.

  • Add lime juice and salt to taste. Stir in greens, if using.

  • Serve hot, topped with herbs or chili oil.

Notes

  • Use light coconut milk for lower fat.

  • Add tofu or chickpeas for extra protein.

  • Partially blend for a smoother texture.

Find it online: https://dryrecipes.com/creamy-thai-lentil-soup-quick-nourishing-delicious/