Add onions and saut for 6-7 minutes to soften and develop sweetness. I really love the soup (possibly even more) the next day, when the flavors have melded and it makes a perfect lunch. Bring to a simmer, then turn the heat down to medium-low. Add the lentils and water as in step 3. Hit the spot on this snowy day! Do you mean 1 cup? Serve with rice. Clean Eating Instant Pot Lentil Curry Recipe. start with 2 tablespoons and add to your personal taste. Heat the oil in a pot and saut the onions until theyre translucent. Transfer to a plate. In addition to 1 cup red lentils, youll also need: FOLLOW ALONG: Follow me on Facebook, Instagram and Pinterest for all the latest recipes and content. The soup was fantastic and very nice on a cold nite. Happily for all of us last-minute cooks, red lentils do not need to be soaked before cooking. If the texture is thick, add a bit of water or vegetable stock to your desired consistency. Slice into thin strips on the diagonal. Instructions. Red curry paste, coconut milk, rice, tomato sauce, curry powder. Add the lemongrass, lime peel and lentils. (Will be thick.) Add in red lentils. My Quiet Kitchen. Start with this easy, fast, and absolutely flavorful red curry that the whole family will love! It also keeps well for 3-5 days in a covered container in the refrigerator. Add cooked lentils and simmer until mixture thickens, approximately 5 minutes. Course: Main Course Cuisine: American, Thai Keyword: curry, red pepper, shrimp, spicy, thai Prep Time: 10 minutes Cook Time: 30 minutes Taste and add salt if you think you need it. Add the chicken and cook for 3-4 minutes until browned. Defrost in the refrigerator and heat for serving. This recipe is perfect for meal prep as the flavours only improve with time. Like all soups, red lentil soup tastes great the next day. 25 min. Add onions and carrots and cook for 4-5 minutes, or until onions are soft. Mushrooms bring heartiness, broccoli adds perfect green textureand bamboo shoots are a great crunch. 3 Tbs. Place sauteed peppers and onions on bowls of rice and spoon curry sauce over rice. This soup is amazing!! Excellent, filling, and healthy! Bring to boil and put on a gentle simmer about 7 minutes or until broccoli is tender. Super flavorful, spicy (but not too hot) vegan red lentil soup with Thai red curry paste, coconut milk and lime. bay leaf, oil, almond butter, turmeric, ground coriander, green chili and 13 more. 3. Now add in the garam masala, curry powder and turmeric. Stir everything until well combined. Toast the spices for 1 minute. In a small bowl, make a paste by stirring together the red Thai curry powder with 1 tablespoon of water, and add into the pot with the onions. Season with salt. If youre not vegan, add a spoonful of plain yogurt (or use a plant-based plain yogurt) to dress this bowl up even more. Then turn off the heat, add in cilantro and lemon juice on top, and enjoy! Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Thai Lentil Curry The Spruce Eats. Terrific recipe! Spoon the rice into serving bowls, followed by the curry. Add the oil and swirl around, then add the onion, garlic, ginger, and chili (if using). Add the garlic to the pot and let it brown, about 2 minutes. Pop on the lid and pressure cook on high for 5 minutes with the keep warm setting turned off. Add the oil and heat up slightly, then add the onions, carrots, celery and salt and cook for 5 minutes. AndIm so excited to see all the other recipes youre offering. Add salt and pepper. Add all remaining ingredients. You list serving as 1g. Place all ingredients in the Instant Pot. Get your free healthy pantry shopping list download! In large sauce pan, heat the oil. Add coconut milk and simmer until moisture has reduced by half. Fresh thai basil torn and added with your other ingredients is utterly amazing in curry. Place sweet potato, 3 cups water, and next 7 ingredients (through turmeric) in a 5- to 6-quart electric slow cooker coated with cooking spray. Mix to combine well (you may have to mash the miso) and bring to a simmer. This easy to make red lentil soup spiced-up with Thai red curry is a recipe youll want to make over and over again. One 15-ounce can unsweetened full fat coconut milk 1 cup red lentils 5 ounces baby spinach Instructions In a large stock pot or Dutch oven, heat the oil. STEP 3: Add the carrots to the pot along with the coconut milk and vegetable broth. Preparation. Red Lentils Curry (Masoor Dal) 25 min . Rinse and drain the lentils and set aside. The soup will be thick, and the lentils broken down a bit. Add cut chicken breast or other meat/tofu if desired. Fast, easy, AND relatively nutritious is what I'm asking for. Add the dry spices: turmeric, cardamom, coriander, and ground cumin (reserve cumin seed for later). Whisk in coconut milk, soy sauce, and sugar. Add everything, except the spinach and cilantro, to an electric pressure cooker. Spread in an even layer on a parchment lined baking tray and bake for 30 minutes, stirring every 10 minutes. Add the lentils. How to Make It. Mix in coconut milk, bring the curry to a boil, and turn off the heat. Cover the pot and cook on high pressure for 6 minutes. Add onions, and cook, stirring often, until onions start to brown, about 10 minutes. Added 3 times the amount of coconut milk to fan the heat but still a wee bit too hot for me (and I like spicy food). Delicious. Ive made it so many times, and I can say it literally saves the day when I come home hungry and dinner is nowhere in sight. There was an issue with my lentils so I had to swap them out last minute for chickpeas. We have made this several times now. Add coconut oil and melt, saut ginger & garlic for 2-3 minutes. STEP 1: Saut the ginger and onion with avocado oil in a large pot over medium heat until the onions are soft and fragrant. In a large pot, heat oil on medium. Add lentils and broth, bring to a boil. 5.0 38. Add the curry paste and tomato paste and cook for 1 more minute. So nourishing and satisfyingly delicious. Add eggplant and simmer for another 5-10 minutes, until lentils and eggplants are fully cooked. Bring to boil and boil gently about 7 minutes or until broccoli is tender. Discovery, Inc. or its subsidiaries and affiliates. We totally loved it! Bring to a boil. Cover and cook on the LOW setting until the lentils are tender and most of the liquid is absorbed, 7 to 8 hours. This Thai red curry recipe is so easy to make with red curry paste and coconut milk, served with shrimp and lentils, though you can use your favorite proteins and vegetables. Line a baking tray with parchment paper and set it aside. This vegan Thai lentil curry is packed full of nutrition. Return the lentils to the pot and stir in the coconut milk and cauliflower. window.fd('form', { Over medium high heat, stir in the coconut milk, Thai red curry paste, tomato paste, kosher salt, and fresh ground black pepper. Scroll down to find the instructions in the recipe card. Leave your comment below and let me know how I can help. . 1 package (16 ounces) dried lentils, rinsed; 1 carton (32 ounces) vegetable broth; 2 tablespoons curry powder; 1 garlic clove, minced; 2 cans (13.66 ounces each) coconut milk Cook on high pressure for 15 minutes. Season to taste with salt and black pepper. Finely chop half of kale into inch thick strips and reserve for soup. Your email address will not be published. Save my name and email in this browser for the next time I comment. Stir everything together and increase the heat to high; once the mixture comes to a boil, reduce the heat to low or until the liquid is gently bubbling. Thank you! coconut oil, curry powder, fresh grated ginger, coconut milk and 6 more Easy Vegan Potato Lentil Curry Wholesome Patissirie tomatoes, brown rice, fresh ginger, medium red onion, lentils and 9 more Tomato Lentil Curry (Vegan Dish) Kitchen Simmer cinnamon stick, cumin powder, fresh tomatoes, green chilies, cumin seeds and 11 more Bring to boil and put on a gentle simmer about 7 minutes or until broccoli is tender. Use a couple of leaves to give your curry a delightful fresh flavor! Step 5: Assemble. Flavor Packed Tempeh Taco Bowls with Spicy Spanish Rice. As an Amazon affiliate I earn from qualifying purchases. Just click on the stars to leave a rating! 4.8 86. Serves 6 Calories Per Serving: 568 % Daily Value 17% Total Fat 12.9g Stir in the coconut milk and vegetable broth. Freeze in an airtight container or Ziplock bag for up to 2 months. This recipe is a shortcut Malaysian inspired red lentil coconut curry that has all the tasty richness of a coconut dipping sauce that you would eat your roti with. If you happen to have any leftover cooked rice and some baby greens on hand, you can add those in and make this soup even more satisfying. Try microwaving a potato or sweet potato, cutting it into quarters, and adding it at the end of the cooking time. This looks so comforting and makes me hungry :). Because of the complex and perfectly-blended flavor profile of this soup, this meal tastes like it has been cooking for hours . Sear chicken for 2 minutes per side, starting with a skinless side. Can you check your nutrition section. Add the curry, turmeric, red pepper flakes, and season with salt and pepper. Pour vegetable stock. Coat with one tablespoon of oil and season with salt. Add the red curry paste and saut for 1 minute. For a heartier soup, add 1/2 cup peeled, cubed potatoes along with the carrots. Set Aside. Store leftovers in an airtight container for up to 2 days. - c. Thai red curry paste (use more if you like more heat or strong curry flavor). When ready continue to the next step. Foolproof! Tear remaining kale into 1 inch thick strips and place on a baking sheet. Add the curry paste and tomato paste and cook for 1 more minute. Cook for 30 seconds 6. Turn the heat down to low and let the lentils simmer for about 20 minutes, or until they are soft. Hi Joan Yes, you can use chicken stock and it will taste great! Bake for 20-30 minutes or until crispy. Stir in the garlic, tomato paste, curry paste and cayenne and cook until fragrant, about 1 minute. Reduce heat to medium. Saute for another minute. Once simmering, add in lentils and broccoli (if using) and let it come to a simmer again. can coconut milk 1 bay leaf 3 cloves garlic, minced 1-inch piece fresh ginger, minced 1 Tbs. Top with fresh herbs and a squeeze of fresh lime juice. Adjust the amount in the recipe to suit your taste. It is savoury, so flavourful, and easy to make. Has anyone made this with chicken stock? It has quickly become my new favorite. Thank you so much. Assemble the onion, coconut milk, stock, curry paste, brown sugar and fish sauce ahead and store in a freezer bag, reusable silicone bag or meal prep container. Step 1. I could slop this stuff up all day. Super-tasty spicy red lentil soup that cooks in 30 minutes. Lower the heat and allow the mixture to simmer, uncovered, until the cauliflower is tender, about 8 minutes, stirring occasionally. Saute onion until translucent and starting to brown - about 4-5 minutes. You can, of course, pretend that it took you all day to make. This 30-minute Thai red lentil soup is so flavorful, comforting, and both body and soul warming. Simmer for 5 minutes. They range in color from pale terracotta to deeply-colored orange (not a true red). Thank you so much!! Chicken breast. Serve in bowls garnished with cilantro. When theyre cooked theyre more golden yellowish in color. Broiled Tilapia With Thai Coconut- Curry Sauce. Its also vegan, super healthy, and so filling.Thai red curry, coconut milk, carrots, and fresh lime come together seamlessly to create a palate-pleasing soup that everyone in your family will crave. Roti Canai is a delicious flat bread that is best served with a coconut based dip or curry. salt and bay leaf. While most daals use a variety of spices and whole seeds like cumin, coriander, and turmeric, I chose to use a store-bought curry powder for ease. Add broth, lentils and diced tomatoes. zucchini, small bell pepper, coconut milk, vegetable oil, fresh coriander and 15 more. In a medium saucepan combine 1/2 to Tbsp Red Curry paste (I like it spicy -- so I use 1 Tbsp) with one can of coconut milk. Add the stock, lentils, and bay leaves. Add red curry paste and salt. Add the tomato paste (or ketchup), curry powder, and red pepper flakes and cook for another minute. Then add in the tomato puree, lentils, honey, coconut milk and water 7. Add the lentils, 1 teaspoon salt and the water. Red lentils keep well in the pantry for up to a year. Make your curry a full meal by added cooked chicken pieces. Now garnish with fresh cilantro leaves, and remaining cumin tadka before serving. All rights reserved. Yes, you can freeze it in a secure container for up to a month. I love that word for curry comforting. In a stockpot, heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger until the onion is translucent, a couple minutes. Add the coconut milk, chickpeas, and dash of cinnamon. Top with fresh herbs and a squeeze of fresh lime juice. Drain and rinse under cold water. Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. an easy and delicious red curry you can get on your family's table in no time! Im a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Add the diced onions and saute on medium heat for about 3 minutes. 1 tablespoon refined or virgin coconut oil, or a neutral-flavored oil 4 cloves garlic, minced 2 inch piece of fresh ginger, peeled and minced or grated 1 tablespoon minced fresh turmeric, or 1 teaspoon ground turmeric 1-2 serrano peppers, diced (see recipe note below on spice level) 1 teaspoon ground cumin 1/2 teaspoon ground coriander Author: thekitchengirl.com Published Date: 12/21/2021 Review: 4.61 (570 vote) Summary: 28 thg 9, 2022 Thai Coconut Soup is an easy Asian-inspired soup recipe loaded with fresh vegetables in a rich, vegan coconut milk curry broth Matching search results: Fresh aromatics such as onions, carrots, garlic, and ginger are sauteed to get the flavor party started. Add the garlic, ginger, serrano, cumin, garam masala, and coriander. Check out our Kitchen Reference Guide for help with unfamiliar terms. Fry on medium heat until beginning to caramelise (about 6 minutes) 5. Coconut cream. The water makes it very bland would add a veggie stock. Serve with rice, top with cilantro, and be amazed at the yumminess of the humble little lentil. Add the chicken and cook another 3 minutes. These warm and hearty, red curry lentils are easy to make in one pot and full of delicious Thai-inspired flavour. 1 can full-fat coconut milk Juice from 1 fresh lime Salt to taste Fresh cilantro or parsley, for garnish Heat oil in a large soup pot over medium high heat. Done in under 30 minutes! I use short grain brown rice -- but any type is fine. Vegetable stock is a great option if you like it highly seasoned. Cook, stirring occasionally, until the. Cook for a few minutes until heated through and the sauce is thickened. Now that we have all the time in the world to be making sit down lunches, this was on the table less that an hours ago. This was such a great tasting soup. Taste your curry paste before starting to be sure you like the heat level it can vary from brand to brand. Wonderful! 2 cups coconut milk 1 cups red lentils rinsed 4 cups baby spinach cup cilantro chopped Get Ingredients Powered by Instructions Add about 2 tbsp of coconut milk to a large pot over medium heat. oil over medium heat. Turned out to be a very flexible recipe even though I didnt intend to flex it. Stir in zucchini and simmer, covered, until lentils and zucchini are tender, about 15. Your email address will not be published. You can either use curry sauce to lightly flavor rice or more as a soupy type mixture. Add salt to taste (do not add salt before tasting both curry paste and broth are naturally salty). If using green lentils- you may add them to the bag. Want to make red lentil soup in your Instant Pot or pressure cooker? Bring to a boil, cover slightly and simmer until potatoes and lentils are tender about 20 minutes. Add fresh cilantro to coconut lentil mixture. Stir in the coconut milk and lime juice and serve with garnish. This soup will be going into my regular rotation of soups. Cover, reduce heat and simmer for 15 minutes. 1 tablespoon Thai red curry paste or more to taste 4 cups (may need a bit more) stock (vegetable or chicken) or water 1 medium to large sweet potato, peeled and cut in 3/4 dice 2 medium carrots, peeled and cut into 3/4 chunks 1 1/2 cups dried red lentils After simmering,: the remainder of the can of coconut milk 1 tablespoon fish sauce After 5 minutes, add the curry powder, lentils, garlic and tomatoes and stir through. Ingredients. Let the greens sit for a minute to wilt. Learn how your comment data is processed. Heat a medium-size pot over high heat. How was it. Yes, please! Add the onion and carrot and cook 5 minutes, or until softened. containerEl: '#fd-form-62ad0ee85b2d08a9b95d957e' Season chicken with salt and pepper. Are you like me and consider curry a comfort food? Remove from the heat and stir in the coconut milk and lime juice. Thanks for sharing that! I used veggie stock instead of water. What a delicious bowl of hearty healthiness. In steps 1 and 2, use the saute function to heat the oil, onion and carrot, followed by the garlic, tomato paste, curry paste and cayenne. Set aside. Please read my disclosure policy. Add the diced onions and saute on medium-high heat. The distinct Thai flavor comes from . Add the coconut milk, broth, soy sauce, and chili garlic paste to the wok. Taste and season again if necessary. . Add the coconut milk and cook for 5 minutes until chicken is cooked through. While you are simmering -- saute the chopped peppers (1 or 2 inch pieces) and chopped onion in a frying pan or wok lightly covered in olive oil. If you need to stretch your curry and don't have any more coconut milk, use. After a long, hard day I want to be able to come home and make my family a tasty, nutritious dinner without a whole lot of fuss and muss. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); If you're a blogger or business owner in need of marketing support and resources, you're in the right place! In medium saucepan, heat 2 Tbs. Taste and adjust seasonings. Thaw (if necessary), then dump into the pot. Thai curries. Drain and rinse under cold water. Stir-fry 1 minute to release the fragrance. but the truth is that it takes less than half an hour from start to finish. Cover, and bring to a boil. I think my curry paste might have been too hot. I could eat this Thai curry recipe for every single meal for every single day. But the north was delicious and really nicely balanced with the spice and the coconut milk. Serving ideas: Add 1/2 cup per serving cooked rice noodles, basmati or jasmine rice (white or brown). Simmer for 10 to 15 minutes. Preheat the oven to 180C (350F). Transfer chicken to a plate and set aside. Thank you for this recipe. Reduce flame to a simmer, and cooking until the lentils are very tender, and broken down, 25 to 30 minutes. Stir in curry paste and cook for 3 minutes. Whisk cornstarch with vegetable broth in a separate bowl and then add to the pot. Serve with rice or noodles. Cook until very fragrant, 2 minutes. Serve this vegan and gluten-free recipe with Perfect Coconut Rice or rice noodles. Remove the soup from the heat and stir in the coconut milk and lime juice. Stir in well and leave to cook like that for 3-5 minutes, while stirring from time to time. This was fantastic, and so easy! In large saucepan, heat the oil (use coconut oil, if you prefer). Taste and season with additional salt if you like. Reheat leftover soup in a small saucepan on the stovetop until heated through. Raise the heat and bring the liquid to a boil. Reduce the heat to medium-low. How to make Thai Curry: In large saucepan, heat the oil (use coconut oil, if you prefer). Once simmering, add in lentils and broccoli (if using) and let it come to a simmer again. Add the curry paste, garlic, ginger, and shallot. Season soup with fish sauce, then off the heat, add the lime juice (start with 1 teaspoon and go from there). Carefully blend the soup, either in batches in a blender or with a stick immersion blender, until completely smooth. Stir and bring to a boil. After 15 minutes, (allow natural pressure release) open the lid. A bit of chopped red pepper adds great flavor, texture, and color. Partially cover the pan and cook 20 minutes, until the lentils have swelled and softened and the mixture is thickened. Divide kale in half. virgin coconut oil or extra-virgin olive oil, finely chopped garlic cloves (2 or 3 cloves). Mix to combine well (you may have to mash the miso) and bring to a simmer. Skip going to the Thai restaurants and make your own curry dishes at home. Add 4 cups water, lentils, carrots, coconut milk, 1 tsp. Add the onion and carrot and cook 5 minutes, or until softened. Cook for 2-3 minutes until very fragrant. Add all the spice powders - turmeric powder, curry powder, cayenne pepper, salt and pepper to taste. This satisfying creamy soup is made with Thai red curry, coconut milk and fresh lime. Add the curry paste, garlic, ginger, and shallot. Required fields are marked *. Thanks so much . Stir every 5 minutes or so to prevent the lentils from sticking. }); Heat the oil in a large pot or Dutch oven over medium heat. Ingredients Scale 2 tbsp olive or coconut oil, or water or broth for oil-free 1/2 large white onion, diced 3 cloves garlic, minced Add onions and saute until transluscent. Add the red curry paste and saute' for 1 minute. Add in the tomato sauce, coconut milk, Thai red curry paste, miso, spices, and veggie broth. Then reduce the heat to a simmer and simmer with the lid on for 10-15 minutes until the lentils are tender. Not only are red lentils super good for you, but theyre one of the most inexpensive sources of protein around. Aside from how tasty this soup is, the wonderful thing is that you might already have the ingredients to make it for dinner tonight. Heat the oil in a large skillet over high heat; heat the curry paste in the oil about 30 seconds. Amazing soup for such a short cook time! Fry lightly peppered chicken breasts till cooked through. Add the garlic and cook for one more minute. Cover pot with the lid and cook on medium flame until lentils are cooked through and tender. Add in the tomato sauce, coconut milk, Thai red curry paste, miso, spices, and veggie broth. Stir in well and add the coconut milk afterwards. 2022 Familystyle Food. Thanks! Simmer for 10 to 15 minutes. Adding coconut milk to the curry makes it creamy and fulfilling, making it just one big, healthy bowl of deliciousness. A handful of green beans gives great texture and color to your curry. Stir in the brown sugar, lime juice, and fish sauce to season the curry. Lentil Curry Casserole Vegan Richa. Thank you for a great recipe!! Add cooked potatoes or torn basil at the end of cooking for added flavor. Not only does it provide the benefits of lentils such as iron and protein, it contains sweet potatoes, carrots and even spinach. Add onions and saute' for 6-7 minutes to soften and develop sweetness. Pinch of Yum. Fresh ginger. Then cover and let cook for 15-25 minutes, or until the lentils are cooked. Familystyle Food is a registered trademark of Dinnerstyle LLC. You could also add a teaspoon or so of tamari or more salt to your taste. The flavors are amazing though! curry powder, preferably hot 1/2 cup chopped cilantro Also known as masoor dal in Indian cuisine, red lentils are tiny legumes that are loaded with nutrients. Add the chicken and sear on both sides until deeply golden brown. teaspoon cayenne pepper Salt 1 cup (180 g) red lentils 4 cups (1 l) water 1 cup (250 ml) full fat coconut milk 3 tablespoons (45 ml) fresh lime juice 1 cup (35 g) fresh cilantro leaves US Customary - Metric Instructions Heat the oil in a large pot or Dutch oven over medium heat. vegetable oil 2 medium onions, chopped (2 cups) 1 cup red lentils 3 medium carrots, peeled and roughly chopped (1 cup) 14-oz. Top with parsley or cilantro and serve hot. Stir in red curry paste, garlic, and ginger and cook for another minute. In a small bowl, add all the spices together. 1 cup red lentils 1 tablespoon coconut oil 2 carrots, cut into small chunks 1 cup coconut milk 1 piece of ginger (about 1 inch), chopped 3 cloves of garlic, minced 1 red onion, chopped 1 sweet potato, cut into small chunks 4 cups vegetable broth 2 teaspoons curry powder 1 tablespoon fresh lemon juice 2 green onions, cut into rings 1 tablespoon coconut oil 2 Learn more about Janel Hutton's expert marketing guidance, support, and resources at the link below. Stir periodically. Do you have a cooking question? Preheat the oven to 400 F. 1 can coconut milk 2 cups vegetable broth 2 tsp lime juice 1 tsp cayenne pepper optional Garnish lime wedges fresh chopped cilantro crushed red pepper flakes reserved coconut milk for garnish Instructions Set Instant Pot to saute setting and bring 2-3 tbsp of a mild oil to heat. Set aside. Did you love this recipe? Very easy to make and just delicious. Add onions and carrots and cook for 4-5 minutes, or until onions are soft. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Add the curry powder and cumin. basmati rice, red curry paste, unsalted butter, salt, lentils and 15 more. Sweet potatoes, coconut milk, coconut oil, curry powder, no . Add GREEN ONIONS (white stalks), GINGER, and GARLIC; saut (and stir) a few minutes until slightly tender. Vent and stir in the greens and cilantro. 1/2 cup full fat coconut milk (I use THIS BPA free brand) juice from 1 lime salt to taste fresh cilantro and lime wedges for garnish Instructions Melt fat of choice over medium heat. Add lentils and bring to a boil. Leftover soup with the coconut milk will reheat well, but you might want to add more stock or water if it thickens up in the refrigerator. Natural pressure release (meaning just let it sit) for 10 more minutes. All Rights Reserved. (I use light coconut milk to save calories/fat). Prepare kale: Preheat oven to 275F. Raise the heat to bring to a low boil. 2 tablespoons coconut oil (or olive oil) 1 large onion, peeled and chopped 2 cups diced carrots 3-4 cloves garlic, minced 2 tablespoons fresh grated ginger 2+ tablespoons thai red curry paste 2 teaspoons ground cumin 1 teaspoon salt 16 ounce dried red lentils 6 cups vegetable broth 15 ounce can crushed tomatoes 14 ounce can unsweetened coconut milk Toss to coat. Delicious but wayyy too spicy, and I didnt even add the cayenne. Serve over basmati rice and top with fresh cilantro. Thanks for noticing that Elizabeth just updated! Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft, about 20 minutes, thinning with more water, if needed. Place the tomatoes, broth lentils, onion, garlic, garam masala, turmeric, salt, and pepper in a 6-quart or larger slow cooker and stir to combine. STEP 2: Add the spices and curry paste to the pot and continue to cook for another 5 minutes. 1 cup full-fat coconut milk, shaken well teaspoon kosher salt teaspoon black pepper 2 teaspoons lime juice 1 tablespoon brown sugar Optional: coconut milk, cilantro leaves and lime wedges for garnish Cook Mode Prevent your screen from going dark while you're cooking Instructions Heat the oil in a large stockpot or saucepan over medium heat. Based on quick-cooking split red lentils, the soup is one of those delicious, quick and easy recipes were always looking for. Then cover and let cook for 15-25 minutes, or until the lentils are cooked. Add the garlic and red curry paste, give it a quick stir, then add the broth, sweet potatoes, tomatoes and lentils. If using spinach or kale, add that in a stir until wilted down. Stir the lentil curry well, and add in sauted eggplants and tomatoes. Fry lightly peppered chicken breasts till cooked through. Cooking with creativity and expanding palates to embrace the flavors of the world, on Thai Lentil Soup with Red Curry and Coconut Milk, Chicken Enchiladas with New Mexican Red Sauce, Grain-Free Salmon Glow Bowls with Lemon Tahini Sauce. Soy curls, light coconut milk, red lentils, soy sauce, fire roasted. Slice into thin strips on the diagonal. Directions at familystylefood.com Use an immersion stick blender to partially puree the soup if you like a smoother, creamy-textured soup. Image Credit: Leigh Ann Chatagnier. While you are simmering -- saute the chopped peppers (1 or 2 inch pieces) and chopped onion in a frying pan or wok lightly covered in olive oil. Add the onions and cook for 2 - 3 minutes, stirring often. Red Bell Pepper. Let the pressure release naturally. I want to lick off the screen! I love red Thai curry and it was great in this lentil soup. The soup comes together in about 30 minutes start to finish. Remove from heat, add all but a couple of tablespoons of the coconut milk and stir in the lime juice. Bring everything to a gentle simmer, and then add the lentils. Sweeten up your curry with the addition of coconut cream. Turn the Instant Pot and press the Saut function button. In a large pot, heat oil on medium. In fact, all colors of lentils are pretty easy to deal with, which is why theyre one of my top healthy pantry staples. Reduce heat to medium-low, using the same skillet add onions, garlic, and bell peppers. Made it for dinner tonight. Stir in the coconut milk. 2022 Warner Bros. Add the vegetable broth, coconut milk, diced tomatoes and lentils. Then add in the spices (curry powder, cumin, turmeric and chilli and stir to coat the onions. Instructions. Red curry freezes well. The Balanced Blend Privacy Policy. Great with rice. Super delicious and hearty. This soup is delicious! Try my Indian curry chicken Recipe or Instant Pot Lentil Curry. Add the garlic and cook for one more minute. This post may contain affiliate links. I did add extra tomato paste, coconut milk, and lime juice, and it was next level with the cilantro. Place a ladle of mixture over a portion of cooked quinoa, garnish cilantro and serve. 1 (14.5 oz) can lite coconut milk (or full fat) 1 1/2 cups vegetable broth (or water) Salt & pepper to taste Cauliflower rice to serve Cilantro for garnish Instructions Heat the oil in a large skillet or dutch oven. Your email address will not be published. So true! Step 2: Add Spices. cup ( 80 g) Thai red curry paste; teaspoon cayenne pepper; Salt; 1 cup ( 180 g) red lentils; 4 cups ( 1 l) water; 1 cup ( 250 ml) full fat coconut milk; 3 tablespoons ( 45 ml) fresh lime juice; 1 cup ( 35 g) fresh cilantro leaves; Steps. Gosh, I love the sweet and spicy of this stuff. This vegan red lentil curry is inspired by Indian daal (a.k.a. Dont worry, I wont tell anyone. 3 tablespoons Thai red curry paste 2 x 400 g (14 oz) cans chickpeas, drained 300 ml (10 fl oz) vegetable stock 400 ml (13.5 fl oz) coconut milk 100 g (3.5 oz) baby spinach Juice of half a lime Instructions Start by making the roasted chickpeas. Begin by heating up a large pot to medium high heat. Add the diced onions and saute on medium-high heat. This will take 1-2 minutes. Lentil Chickpea Curry Crockpot Instructions: Heat OIL in a large skillet over medium high heat. Remove the pot from heat and stir in the maple syrup and lime juice. A bit of minced ginger will amp up the flavors a whole bunch! Could only find light coconut milk but it worked just fine. Enjoyed by our meat eaters, and vegans, alike! The coconut milk is rich and still gentle for the lactose-intolerant. Thanks Jill so glad you enjoyed the soup! If I make the soup the day before I serve it, should I add the coconut milk the next day or just reheat everything on the day? Heat oil in a large soup pot over medium high heat. This soup keeps about a week in the refrigerator. Stir in the onion, bell pepper, lemon zest, coconut milk, fish sauce, and lemon juice; bring to a boil; cook until the chicken is cooked through, 5 to 7 minutes. Transfer to a freezer-proof covered container and freeze 1 month. Repeatedly I turn to this simple and fast Thai curry recipe to get supper on the table. Stir in CURRY PASTE, TOMATOES, COCONUT MILK, LENTILS, CHICKPEAS, WATER, and SALT. If using red lentils- do not add. Add the ginger, garlic and curry powder and cook for another minute. Add the coconut milk and heat through. formId: '62ad0ee85b2d08a9b95d957e', Green beans. Add 1 teaspoon sugar, salt, garlic, and tomato paste; stir well to combine. Melt the coconut oil over medium-high heat in a large, ovenproof skillet. Add red lentils, tomatoes, cilantro, coconut milk, lime zest, and water. Transfer sauteed veggies over to a 3+ quart Crockpot. I have made this soup twice and it is really flavorful.Quick and easy is also a bonus. I used bone broth for a little more hardiness but long to make it again with maybe some collards? Once the timer beeps, let it naturally pressure release for 10 minutes. Cook until the lentils are soft, about 5 to 7 minutes. Read more about me here. The perfect curry broth! Heat coconut oil in a large pan over medium-high heat. Simple and soul-satisfying! Black and French green lentils make delicious healthy salads as well, so I try to keep a variety of lentils on hand at all times. Stir in the coconut milk and butter. Yum. Finally, prepare the meal to serve. Place sauteed peppers and onions on bowls of rice and spoon curry sauce over rice. Cool the soup completely (this will help prevent ice crystals from forming on the surface. In a large mixing bowl add the chickpeas, curry paste, oil, soy sauce, and salt. Cover and cook on low 8 hours. 2. I didnt have tomato paste so I used a tomato instead and low fat coconut since we are trying to eat healthy. When the coconut milk starts bubbling, add in onion, ginger, and garlic and cook 5 minutes, stirring frequently. Im simmering the soup now and have fixed it exactly as written, its delicious so far! I think chickpeas sound delicious paired with the flavors in the soup. You can also microwave the soup on high, stirring every minute or so to be sure it heats more evenly. Add the bay leaf at this time and saut the seasoning with the onions to bring out the flavors for 3 minutes. Reduce heat, and simmer, partially covered, until lentils are tender, about 20 minutes. I think this one will be my Christmas lunch! 15 ounce can coconut milk A few handfuls of cherry tomatoes 1 cup chopped cilantro Instructions Heat the coconut oil in a large pot or skillet over medium-high heat. Packed full of flavour! Add 1/4 cup fresh basil, 1/4 cup bamboo shoots, 3 tsp Fish Sauce, 2 Tbsp brown sugar, 1/3 cup chicken stock, and 1/2 cup of your favorite mushrooms (I use the Japanese style and shitake). dal or dahl), which is a very broad term for delicious, heavily-spiced curries made with split peas or lentils. Thanks for the inspiriation! Taste and add a few pinches of salt if desired. Spice up your curry with a little bit of Thai curries. Cook for 2-3 minutes until very fragrant. Freeze for up to 3 months, refrigerate for up to 4 days. 2 tablespoons Thai red curry paste * 1 can (14 ounces) regular coconut milk** cup water 1 cups packed thinly sliced kale (tough ribs removed first), preferably the Tuscan/lacinato/dinosaur variety 1 teaspoons coconut sugar or turbinado (raw) sugar or brown sugar 1 tablespoon tamari or soy sauce*** 2 teaspoons rice vinegar or fresh lime juice Delicious! Toss a handful of baby spinach leaves into the soup to make a nourishing, satisfying meal. In a small pot of boiling, salted water, blanch snap peas for 30-40 seconds. We loved this soup and it was so easy too! Mix everything and let it cook for 30 seconds. Place a rack in the center of your oven and preheat the oven to 375 degrees F. Season the chicken with salt and black pepper. Red lentils break down into a very soft consistency when cooked, almost like a naturally creamy puree. Heat oil in a large non-stick pan then add in the onion mixture 4. Saute the onion over medium-high heat until soft, 5 minutes. 28 min. . I immersion blended them when everything was cooked to thicken the soup a bit. If the lentils are not tender yet, add more water and cook while stirring a little longer. Then, add the lentils and broth. 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