A flavourful, spicy soup with basic ingredients you probably already have in your house! Except the green curry paste. You might need to check out the ethnic food aisle in your local grocery store for that one!
The up and down weather of spring has me wanting hot and cozy soup one day then a big, fresh salad the next.
Do your food choices follow the temperature on any given day?
This soup really warms you up. The spice from the curry paste is just enough to make you breathe a little fire. If you’re sensitive to spice I’d recommend cutting the curry in half. If you order a 10 on the spiciness scale when the server asks, then go ahead and add a bit more into the soup.
My favourite part of the soup is the water chestnuts. They add a bit of crunch to the meal! Through insanely strong cross linkages in the cell walls water chestnuts defy all other plants and adamantly stay crunchy. Much to my delight.
why this thai green curry lentil soup is a smart choice
Awesome news for lentil lovers! In this recently published study people who consumed a high amount of lentils had a 33% LOWER chance of developing type 2 diabetes then those who only at a small amount.
Guess what? The “high amount” is very achievable! It’s only 1 serving a week. Seriously; eat at least 1 bowl of this soup a week and your future self just very well may thank you. Or check out some of my other lentil recipes like high protein peanut butter granola. Or vegan lentil fakin’ bacon bits. Or Mediterranean quinoa and lentils. Or Moroccan beef and lentils. Or skinny taco meat….
I may or may not have a lentils obsession…..let’s call it a healthy lentils obsession 🙂
If you make this recipe, please let me know! Leave a comment, rate it, or snap a photo and tag it with #smartnutritionrecipes on Instagram! I’d love to see your creations!
Thai Green Curry Lentil Soup
Ingredients
- 1 tbsp canola oil
- 1 large onion
- 1 tbsp grated fresh ginger
- 4 cloves garlic minced
- 1 tbsp green curry paste
- 1 tbsp vegetarian bouillon paste *see note
- 7 cups water
- 1 tsp salt
- 1 tsp brown sugar
- 1 large carrot cut into bite sized pieces
- 1 cup whole brown lentils
- 1 can sliced water chestnuts cut in half
- 1 cup frozen green peas
- 1 cup frozen corn
- 1 can coconut milk
Instructions
- Heat the oil over medium low in a soup pot.
- Chop the onion and add to the pot. Cook until soft and starting to turn brown.
- Add in the ginger, garlic, and curry paste. Saute 1 minute more.
- Add the bouillon paste, water, salt, brown sugar, carrot, and lentils.
- Cook until lentils are soft.
- Add in the water chestnuts, peas, corn, and coconut milk.
- Heat thoroughly then turn off stove.
Notes
Nutrition
Adapted from: Pinch of Yum
How does it freeze?
Are you using dry or canned lentils in this recipe?
Amazing go to meal!! I love the punch of green curry! We are having it with banana bread tonight.
That sounds like an amazing combination!
I don’t have vegetable bouillon. Could I use beef or chicken instead?
You absolutely could, I’d recommend chicken and it would no longer be vegan then, of course!
Where do you get green curry paste?
I’ve added a photo of the green curry paste I use. I bought this one in the imported foods aisle at Superstore. It’s also available at most Asian grocery stores. I’m not sure about the other main grocers such as Sobeyes or Safeway. They might carry it too.
Looks tasty! But where are the lentils in the recipe?
Haha! You know, I had the feeling that I was missing something. I read the recipe over like four times but didn’t find it! Too obvious…. glad that the word ‘lentil’ was in the title so that someone else was able to catch it! Thanks!
No problem! 🙂 I tried looking for green curry paste at Superstore last night but could only find red curry paste (which I already have). I’ll have to keep looking!