Red lentils are full of fiber and are a rich source of protein, making them a healthy substitute for meat. They contain anti-oxidants, along with iron, magnesium, foliate, and a B vitamin. After researching foods used in Ayurvedic medicine, I came across red lentils and their many health benefits. It inspired me to get in the kitchen and create a recipe using this superfood. Soup is a main staple for dinner in our home. It is a fantastic way to combine vegetables and plant based proteins all in one dish.
As this soup warms you body and soul, think of the love you are giving yourself by nourishing your body with beneficial nutrients. Good for your health and healing!
Ingredients
- 1 Tbsp. extra virgin olive oil
- 1 onion, chopped
- ¼ + ½ tsp. sea salt, divided
- 4 cloves garlic, minced
- 1 sprig thyme
- 3 tsp. Thai Kitchen red curry paste
- ¼ tsp. ginger, ground
- ¼ tsp. cumin, ground
- ¼ tsp. white pepper, ground
- 1 cup dried red lentils, rinsed
- 3 cups vegetable broth
- 3 ½ cups water
- 1-3 Tbsp. fresh cilantro or chives, roughly chopped for garnish (optional)
Directions
In a large soup pot over medium heat, pour 1 Tbsp. of olive oil. Add chopped onions and ¼ tsp. salt. Cook onions stirring occasionally until soft, about 8 – 10 minutes.
Add garlic, whole thyme sprig, Thai red curry paste, ginger, and cumin and cook stirring for 1 minute.
To the pot add vegetable broth, water, lentils, white pepper and ½ tsp. salt. Bring to a boil, cover with the lid cracked slightly open, then reduce heat and simmer for 30 minutes, stirring occasionally.
Remove thyme sprig.
Using an emulsion blender or a kitchen blender with a couple cups of soup at a time, puree soup.
Season with salt, if needed. Garnish with cilantro or chives.
With love, gratitude, & warm hugs,
Wendy Irene
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