Soup of red curry with coconut milk and black lentils recipe

Soup of Red Curry with Coconut Milk and Black Lentils recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe is a delightful combination of flavors and textures, featuring a rich and aromatic red curry soup with creamy coconut milk and hearty black lentils. It is a perfect dish for those seeking a comforting and satisfying meal. The red curry paste adds a spicy kick, while the coconut milk brings a velvety smoothness to the soup. The addition of black lentils not only adds a nutritious element but also provides a satisfying bite. This recipe is a wonderful choice for anyone craving a flavorful and nourishing bowl of soup.

Keywords: red curry, coconut milk, black lentils, spicy, comforting

soup of red curry with coconut milk and black lentils recipe details

Soup of red curry with coconut milk and black lentils recipe, recipe Rating: 4.9
Number of votes:139 

Ingredients

1 bunch(es)	spring onions
1 tsp	freshly grated ginger
½ tsp	red curry powder
3	tomatoes
100 g	lentils, black or red
400 ml	vegetable stock
400 ml	coconut milk
2 sprig(s)	cilantro
2	kaffir lime leaves or 1 stalk of lemon grass
	oil

Instructions

Thinly slice the spring onions. Core and quarter the tomatoes and gently squeeze out the seeds. Finely dice the tomatoes. Wash the lentils. Chop the cilantro.

Briefly sauté the spring onions in hot oil. Stir in the curry powder and cook stirring for 1-2 minutes. Add the vegetable stock and the coconut milk, lentils and kaffir lime leaves. Bring to a boil. Cook the soup for 15 minutes or until the lentils are soft.

Remove the kaffir lime leaves and add the ginger, the cilantro and the tomatoes. Cook the soup until just hot again, then serve.

Note:
You may substitute a gently pounded lemon grass stalk for the kaffir lime leaves.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a