Thai Coconut Curry Lentil Soup

Thai Coconut Curry Lentil Soup


  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 can coconut milk (I don't recommend using light)
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 1 cup red lentils, picked through for stones, and rinsed well
  • 1/2 teaspoon salt, or more to taste
  • 1 inch medium sweet potato, cut into ½ pieces
  • 2 teaspoons Thai red curry paste (if you like it spicy, use the full 2 teaspoons)
  • 1/4 teaspoon turmeric
  • 6 cups water


  1. Heat olive oil in a medium saucepan. Add the onions, ginger and garlic. Cook over medium heat until softened, about 3-4 minutes. Stir in Thai red curry paste, and cook several minutes or until fragrant. Add water, lentils, sweet potatoes and turmeric. Bring to a boil, then reduce heat to medium-low, cover and cook about 20-25 minutes or until lentils and sweet potatoes are soft. Add salt and stir in coconut milk. Cook five more minutes. Garnish with fresh cilantro.

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