This simple, hearty, and vegan soup comes together in about 30 minutes. Perfect for a weeknight winter dinner!
Yield: 4
Ingredients
2tablespoonsolive oil
1medium oniondiced [about 2 cups]
2medium cloves garlicminced [about 2 teaspoons]
4cupsvegetable broth
1cupFrench green lentilsrinsed and sorted [any debris or bad lentils discarded]
1/4cupThai green curry paste*
1tablespoonfresh minced ginger
1/2teaspoonground coriander
1/2teaspoonsalt
114-ounce can lite coconut milk
1/4cupcilantrochopped
Instructions
Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook until translucent and beginning to brown, 7 - 8 minutes. Add the garlic and cook, stirring, for another minute.
Add the vegetable broth, lentils, curry paste, ginger, coriander, and salt. Increase heat to medium-high and cook, stirring, until the soup comes to a boil. Reduce heat to medium-low and cover. Simmer for 25 - 30 minutes, until lentils are tender.
Add coconut milk and return to a simmer, stirring frequently. Stir in cilantro. Serve.
Notes
* I use Thai Kitchen brand, which is vegan (no fish products). Some curry pastes might contain fish or shrimp so be sure to check the ingredients!