Thai Red Curry, Sweet Potato, and Lentil Soup
2 tablespoons canola oil
1 large onion, finely chopped
4 cloves garlic, minced
3 tbsp red curry paste (or to taste)
6 cups vegetable or chicken broth
2 large sweet potatoes, peeled and cubed (1/2 inch cubes)
1 15oz can petite diced tomatoes, undrained
1 1/2 cups red lentils, picked over
1 14.5oz can coconut milk, light or regular
Sea salt and freshly ground black pepper to taste
1/4 cup chopped cilantro, plus more for garnish if desired
- Heat oil over medium-high heat in a large heavy pot, such as a Dutch oven. Add the onion, reduce heat to medium, and cook until onions begin to soften, about 5 – 7 minutes.
- Stir in garlic and red curry paste, then add broth, sweet potatoes, tomatoes, and lentils. Bring to a boil, cover slightly, and simmer until potatoes and lentils are tender, about 20 minutes.
- Add coconut milk, and heat through. Season with salt and pepper, stir in cilantro, and serve. Or, cover and keep refrigerated for up to one week.