Lentil Curry Soup
This fresh and fragrant lentil curry soup with coconut milk, rice, peas, and spinach is a comforting vegan dish that everyone will love. Ready in just 30 minutes, it’s perfect for lunch or a quick weeknight dinner.
Cook time:
Total time:
Yield:3-4 servings
Ingredients
- 1 cup red lentils, soaked
- 1 tbsp olive oil
- 4-5 cups water or vegetable stock
- 1 onion, chopped
- 1 tsp red curry paste
- 1 tbsp coconut cream
- 1 cup spinach
- 2 tbsp basmati rice
- 1/2 cup peas
- 1/2 tsp chili flakes or powder
- 5 lime leaves
- Salt to taste
Instructions
- Wash and drain the rice and lentils.
- In a small pot, heat the olive oil over medium-high heat and cook the chopped onion until fragrant, about 1 minute.
- Stir in the red curry paste, coconut cream (the top part of a coconut milk can), and chili flakes.
- Add the soaked rice and lentils to the pot, then pour in enough water or stock to cover them (approximately 4 cups). Cover with a lid and bring to a boil.
- Add the lime leaves, peas, and spinach. Cook until the rice and lentils are tender, about 10 minutes. Ensure there is enough liquid throughout the cooking process.
- Turn off the heat and serve immediately. Enjoy!
Nutritional Information
Calories: 229
Total Fat: 7g
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 2mg
Sodium: 614mg
Carbohydrates: 31g
Fiber: 9g
Sugar: 9g
Protein: 12g