Name: Coconut Curry Lentil Soup
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 tbsp sesame oil; 1 tsp freshly grated ginger; 2 tbsp red curry paste (vegan one used); 0.5 null red onion (chopped); 4 cloves garlic (minced); 0.25 tsp sea salt; 0.25 tsp ground black pepper; 2 tbsp sugar (brown or coconut sugar); 1 tbsp light soy sauce (or liquid aminos/gluten free tamari/coconut aminos); 1.5 cups red lentils; 1 13.5-ounce can coconut milk ((383g) (full fat or lite)); 5 cups vegetable broth; 1 null lime (juiced, plus wedges for topping); 0.5 tbsp sambal oelek (or Sriracha, for heat); null null chopped purple cabbage (for topping)

Instructions

Show units in method

1

Heat the sesame oil (1 tbsp) in a pan over medium-high heat. Add the freshly grated ginger (1 tsp) and red curry paste (2 tbsp) to fry, stirring into the oil, for about 1 minute.
2

Add the onion (0.5 red) and garlic (4 cloves) and cook until the onion is slightly translucent, about 5 minutes.
3

Place the sea salt (0.25 tsp), ground black pepper (0.25 tsp), sugar (2 tbsp), and light soy sauce (1 tbsp) on top and stir everything together. Add the red lentils (1.5 cups) and stir again.
4

Add the can coconut milk (1 13.5-ounce) and the vegetable broth (5 cups). Bring the soup to a boil and then lower to a simmer, allowing to simmer for about 20 to 30 minutes, until your lentils are fully cooked through. Stir the soup occasionally. You can let it simmer even more if desired.
5

Squeeze the lime (1) over, stir, and then remove from heat. Taste and add more [sea salt] if needed.
6

Add in any of the optional add-ins/toppings. Stir in the sambal oelek (0.5 tbsp) (or Sriracha) if using. Garnish with additional [lime] wedges and [chopped purple cabbage].
7

Enjoy!