I had a different recipe planned for today, but it was going to involve some work this weekend … and an evil little stomach bug had different plans for me. But you don’t want to know anything more about that.
I was actually going to save this Thai Green Curry Lentil Soup for March. Even though it’s not really all that green, with its green lentils and green curry, I thought it would still be perfect for the holiday that’s all about green – St. Patrick’s Day. But I’ve been eager to share it with you for awhile now, so this ended up being a great excuse.
This is one of those recipes that came together based on what I happened to have in my cupboards, and it quickly became a favorite.
This simple little soup is perfect for a cold winter’s day. It goes from pantry to table in just about 30 minutes, it’s relatively healthy, and with its lentils and coconut milk, you can check “creamy” and “hearty” off the list, too.
It’s got a good hefty dose of Thai green curry paste, which is milder/less spicy than its red curry cousin. But it still adds wonderful complex flavor and just the right teeny-tiny touch of heat to the mix.
I like this soup with French green lentils, which hold their shape after cooking. But it would also be great with regular green lentils – just a little less structure and thicker. All good, though!
This soup freezes and reheats nicely, too. I like to make half for a quick lunch, then freeze the rest for an easy weeknight dinner down the road.
Oh, and it’s vegan, too!
Have I sung its praises enough yet? I guess you could say I’m glad I shared it now. Although I would have rather shared it without having to get sick, but … you know. It all worked out.