Thai Green Curry Lentil Soup
This Thai green curry lentil soup simmers brown lentils, water chestnuts, and vegetables in a fragrant coconut milk broth with green curry paste for a warming, plant-based bowl ready in 40 minutes. The water chestnuts add a satisfying crunch that holds up well in leftovers.
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: 1 | Calories: 260kcal | Carbohydrates: 64g | Protein: 22g | Fat: 30g | Saturated Fat: 22g | Trans Fat: 1g | Sodium: 1266mg | Potassium: 1148mg | Fiber: 24g | Sugar: 10g | Vitamin A: 3441IU | Vitamin C: 27mg | Calcium: 96mg | Iron: 7mg
Servings: 4 servings
Calories: 260kcal
