1 tablespoon coconut oil
1 large onion, finely diced
4 cloves garlic, minced or pressed
5 cups hot water
1 1/2 cups red lentils, rinsed
1 28-ounce can crushed tomatoes
2-3 tablespoons Thai red curry paste (depending on brand and how strong you want the flavor to be)
1 1/2 tablespoons Better Than Bouillon vegan No Chicken Base or your favorite bouillon
1 cup canned coconut milk (add 1/2 cup for a lighter soup)
1 teaspoon sea salt, or to taste
Chopped cilantro (about 1 bunch, or to taste)
Diced fresh or dried chilies, optional
In a stockpot or pressure cooker, heat oil over medium high. Cook the onion until softened and lightly golden, about 5 to 8 minutes. Add the garlic and sauté for another 2 minutes. Add the hot water and lentils and bring to a simmer. Reduce heat, and cover partially with a lid. Cook the soup for 20 to 25 minutes, or until the lentils are soft and tender. If using a pressure cooker, seal top and cook the soup for 10 minutes at high pressure. Let the pressure come down naturally, or if you’re in a hurry, release pressure after 5 minutes.
To the cooked lentils, add the crushed tomatoes, curry paste, and bouillon, stirring well. Add the coconut milk, salt, and adjust seasonings to taste. You can add more curry paste, salt, or dried chilies, depending on how spicy and bold you like your soup. Bring to a simmer, stir in the cilantro, and cook for 10 minutes. Remove from heat and serve hot.
This recipe can be doubled.
Gluten-Free + Vegan
Keywords: plant based, gluten-free, vegan, red lentil, Thai curry