COCONUT CURRY LENTIL SOUP RECIPES

Steps:

• Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.
• To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.
• Do Ahead: Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.

Steps:

• Heat the oil over medium heat in a large pot or Dutch oven. Once it is melted, add the onion, bell pepper, garlic, ginger, and turmeric.
• Cook, stirring frequently, for about 5 minutes or until the onion and pepper are beginning to soften.
• Add in the spices, salt, red pepper flakes, tomato paste, and Thai chili paste and cook, stirring constantly, for about 2 minutes.
• Stir in the broth, coconut milk, soy sauce/tamari, and fish sauce.
• Bring to a simmer. Once the liquid is simmering, add the lentils and sweet potatoes and continue simmering for 15-20 minutes or until the lentils and potatoes are tender.
• Squeeze in the lime juice just before serving. Season, to taste, with additional salt.