Print
Thai Coconut Green Lentil Soup
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6
Ingredients
- 1 tbsp coconut oil
- 1 yellow onion, diced
- 2 tbsp minced or pureed ginger
- 2 garlic cloves, minced
- 2 tbsp curry paste or yellow curry powder For paste I use Patak's
- 3 carrots, sliced in coins
- 2 celery, diced
- 4 cups chicken or vegetable stock
- 1 tbsp fish sauce
- 1 juice of lime
- 2 cups fresh spinach
- 1 can coconut milk (lite or full fat)
- salt and pepper to taste (the fish sauce is salty, so go sparingly here)
- bunch of cilantro, chopped
- 1 cup green lentils
Instructions
-
In a large dutch oven, add coconut oil and onions. Season with salt and pepper and cook 3-4 minutes. Then add the ginger, garlic and curry. Cook for 2 more minutes.
-
Add carrots and celery and cook 3 minutes. Add rinsed lentils, chicken stock, coconut milk and fish sauce. Bring to a low boil, then reduce heat and simmer for 25 minutes or until lentils are firm, but tender.
-
Finally add in the juice of 1 lime, and the spinach. Stir until spinach is wilted.
-
Top with cilantro and serve.