Serves 4 – 30 – 40 minutes
- 1/2 tablespoon sesame oil
- 1/2 teaspoon freshly grated ginger
- 1 tablespoons red curry paste – (Thai Kitchen is a good vegan one)
- 1/4 red onion
- 2 cloves garlic minced
- Salt & black pepper
- 1 tablespoon coconut sugar
- 1/2 tablespoon light soy sauce or liquid aminos/gluten free tamari/coconut aminos
- 1 1/2 cups red lentils
- 192g coconut milk (full fat)
- 2 1/2 cups vegetable broth
- juice of 1/2 lime
- 1/4 tablespoon sambal oelek or Sriracha optional, for heat
- Top with lime & chopped purple cabbage optional
Directions
- In a pan over medium high heat, heat the sesame oil. Add in the minced ginger and curry paste to fry it, stirring into the oil, for about 1 minute.
- Add in the chopped onion and the garlic and cook until the onion is slightly translucent, about 5 minutes.
- Place the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Add in the lentils and stir again.
- Add in the coconut milk and the veggie broth. Bring the soup to a boil and then lower to a simmer, allowing to simmer for about 20 to 30 minutes, until your lentils are fully cooked through. Stir the soup occasionally. You can let it simmer even more if desired.
- Squeeze the lime over, stir, and then remove from heat. Taste and add more salt if needed.
- Add in any of the optional add ins/toppings. Stir in the sambal oelek (or Sriracha) or scotch bonnet pepper sauce if using.
- Enjoy!