Thai Red Lentil Curry Soup
Servings: 4
This is a zesty pureed soup made from split red lentils and cashews. It's full of Thai flavor and plant-based protein.
Equipment
- BLENDER
Ingredients
- 1 yellow onion diced
- 6 garlic cloves minced
- 1 tablespoon + 2 teaspoons finely grated ginger
- 2 tablespoons mild curry powder
- 2 (4-inch) lemongrass stalks, halved
- 6 kaffir lime leaves optional
- 1 cup split red lentils
- 5 ½ cups low-sodium vegetable broth plus more if needed
- Zest of 1 lime
- ½ cup cashews soaked in hot water for 1 to 3 hours
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons tamari or soy sauce
Garnishes
- 3 scallions sliced
- 1 bunch cilantro , leaves and tender stems only
Instructions
- In a large pot, sauté the onions with a few tablespoons of water for 7 to 10 minutes until the onions are translucent.
- Now add the garlic, ginger, and curry powder. Stir and sauté for another minute.
- Bruise the lemongrass stalk halves by crushing them with the butt of your knife or a pestle. Place them in the pot along with the kaffir lime leaves (if using), red lentils, and broth.
- Bring to a boil. Once boiling, reduce to a simmer, cover, and simmer for 20 minutes.
- Drain the cashews, discard the soaking liquid, and place in a blender. Remove the kaffir lime leaves if you used them and transfer the soup to the blender. Blend it all together until smooth. Do this in stages if needed. Return the soup to the pot and add the lime zest, lime juice, and tamari. Taste and add more lime or tamari as needed. Add more broth to thin the soup if desired. Serve and garnish with cilantro and scallions/green onion.
Notes
Recipe recycle: Leftovers will thicken in the fridge. Reheat and serve over warm quinoa and brown rice for a delicious meal.
If you can't find mild curry powder, I suggest using 1 tablespoon curry powder.
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