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Smart Nutrition with Jessica Penner, RD

Smart Nutrition with Jessica Penner, RD

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Home / Recipes / Thai Green Curry Lentil Soup

Thai Green Curry Lentil Soup

Meatless, Recipes, Soup

Thai Green Curry Lentil Soup
Jump to Recipe Print Recipe

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. 

green curry paste

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 πŸ™‚

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
5 from 1 vote

Thai Green Curry Lentil Soup

Print Recipe
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!
Prep Time:15 mins
25 mins
Total Time:40 mins

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

*I enjoy using the Better Than Bouillon brand. 

Nutrition

Serving: 1serving | Sodium: 1266mg | Calcium: 96mg | Vitamin C: 27mg | Vitamin A: 3441IU | Sugar: 10g | Fiber: 24g | Potassium: 1148mg | Calories: 583kcal | Trans Fat: 1g | Saturated Fat: 22g | Fat: 30g | Protein: 22g | Carbohydrates: 64g | Iron: 7mg
Servings: 4 servings
Calories: 583kcal
Author: Jessica Penner, RD

Adapted from: Pinch of Yum

April 11, 2017 · 10 Comments

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Comments

  1. Lindsey says

    November 15, 2021 at 6:56 pm

    Are you using dry or canned lentils in this recipe?

    Reply
  2. Karen Bock says

    April 23, 2021 at 5:31 pm

    5 stars
    Amazing go to meal!! I love the punch of green curry! We are having it with banana bread tonight.

    Reply
    • Jessica Penner, RD says

      April 28, 2021 at 5:59 pm

      That sounds like an amazing combination!

      Reply
  3. Kim says

    April 21, 2020 at 6:47 pm

    I don’t have vegetable bouillon. Could I use beef or chicken instead?

    Reply
    • Jessica Penner says

      April 27, 2020 at 9:16 pm

      You absolutely could, I’d recommend chicken and it would no longer be vegan then, of course!

      Reply
  4. Sharon says

    April 25, 2017 at 2:34 pm

    Where do you get green curry paste?

    Reply
    • Jessica Penner says

      April 25, 2017 at 9:02 pm

      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.

      Reply
  5. Trish K says

    April 11, 2017 at 3:28 pm

    Looks tasty! But where are the lentils in the recipe?

    Reply
    • Jessica Penner says

      April 11, 2017 at 3:43 pm

      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!

      Reply
      • Trish K says

        April 12, 2017 at 10:02 pm

        No problem! πŸ™‚ 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!

        Reply

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