Ingredients
- 1 cup red lentils
- 1 can (400ml) coconut milk
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup diced carrots
- 1 cup diced bell peppers
- 3 cups low-sodium vegetable broth
- Salt and pepper to taste
- 1 lime, juiced
- Fresh cilantro, for garnish
- Fresh Thai basil, for garnish
- Optional: Chili paste or fresh chili, to taste
Instructions
- Heat oil in a large pot over medium heat. Add garlic and ginger, sauté for about 2 minutes until fragrant.
- Add diced carrots and bell peppers, cooking for another 5 minutes.
- Stir in the washed red lentils until coated in the aromatics.
- Pour in coconut milk and vegetable broth, bringing to a gentle boil before simmering.
- Cook for 20-25 minutes until lentils are tender, then season with salt and pepper.
- Stir in lime juice and garnish with fresh herbs before serving hot.
Notes
Feel free to swap red lentils for yellow or add different vegetables as desired. Adjust spice levels to suit taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
- Diet: Vegan