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 Your email address will not be published.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