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Thai Coconut Curry Lentil Soup

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.8

$0.80 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

5 fall,winter,vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan soup Indian,Asian
spoonacular Score:63%

Spoonacular Score: 63%

 

Thai Coconut Curry Lentil Soup is a gluten free and vegan soup. This recipe makes 5 servings with 233 calories, 10g of protein, and 8g of fat each. For 80 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 1 person has tried and liked this recipe. A mixture of thai curry paste, lentils, sweet potato, and a handful of other ingredients are all it takes to make this recipe so yummy. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of Indian cuisine. All things considered, we decided this recipe deserves a spoonacular score of 66%. This score is solid. Try Thai Coconut Curry Lentil Soup, Coconut Curry Lentil Soup, and Coconut Curry Red Lentil Soup for similar recipes.

Indian on the menu? Try pairing with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Brundlmayer Kamptaler Terrassen Gruner Veltliner with a 4.1 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.

Brundlmayer Kamptaler Terrassen Gruner Veltliner

Flowery, delicate lime fruit, apple and pine apple with a hint of herbs, spice and yeast, soft at first taste, despite its lively acidity, then straightforward, fresh on the palate, sappy fruit, mineral nuances, good structure and balance, medium body and fine minerals in the spicy finish.A perfect companion to many starters such as smoked trout, ham, cold vegetables, tapas, or fresh marinated goat cheese with herbs; also very good with fish barbecue, sea food, or roasted chicken.

» Get this wine on Wine.com

Ingredients

Servings:
4 cups
4 cups fresh cilantro
fresh cilantro
1 tsp
1 tsp garlic
garlic
1 tsp
1 tsp ginger
ginger
1 can
1 can canned light coconut milk
canned light coconut milk
1 Tbsp
1 Tbsp olive oil
olive oil
1 cup
1 cup onion
onion
1 cup
1 cup red lentils
red lentils
0.5 tsps
0.5 tsps salt
salt
1 inch
1 inch sweet potato
sweet potato
2 tsps
2 tsps thai red curry paste
thai red curry paste
0.25 tsps
0.25 tsps turmeric
turmeric
6 cups
6 cups water
water
4 cups fresh cilantro
4 cups
fresh cilantro
1 tsp garlic
1 tsp
garlic
1 tsp ginger
1 tsp
ginger
1 can canned light coconut milk
1 can
canned light coconut milk
1 Tbsp olive oil
1 Tbsp
olive oil
1 cup onion
1 cup
onion
1 cup red lentils
1 cup
red lentils
0.5 tsps salt
0.5 tsps
salt
1 inch sweet potato
1 inch
sweet potato
2 tsps thai red curry paste
2 tsps
thai red curry paste
0.25 tsps turmeric
0.25 tsps
turmeric
6 cups water
6 cups
water

Equipment

sauce pan
sauce pan
sauce pan
sauce pan


Instructions

  1. Heat olive oil in a medium saucepan. Add the onions, ginger and garlic. Cook over medium heat until softened, about 3-4 minutes. Stir in Thai red curry paste, and cook several minutes or until fragrant. Add water, lentils, sweet potatoes and turmeric. Bring to a boil, then reduce heat to medium-low, cover and cook about 20-25 minutes or until lentils and sweet potatoes are soft. Add salt and stir in coconut milk. Cook five more minutes. Garnish with fresh cilantro.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.75
Ingredient
¼ cups fresh cilantro
1 teaspoon garlic
1 teaspoon ginger
1 can canned light coconut milk
1 tablespoon olive oil
1 cup onion
1 cup red lentils
2 teaspoons thai red curry paste
¼ teaspoons turmeric
Price
$0.13
$0.07
$0.01
$2.33
$0.17
$0.35
$0.51
$0.13
$0.03
$3.73

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Keeping ginger on hand all the time doesn't mean you have to buy bottled ginger. Instead, freeze fresh ginger whole and grate what you need while its still frozen.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
232 Calories
9g Protein
8g Total Fat
27g Carbs
20% Health Score
Limit These
Calories
232
12%

Fat
8g
13%

  Saturated Fat
5g
35%

Carbohydrates
27g
9%

  Sugar
2g
3%

Cholesterol
0.0mg
0%

Sodium
315mg
14%

Get Enough Of These
Protein
9g
20%

Fiber
11g
47%

Folate
179µg
45%

Manganese
0.54mg
27%

Vitamin B1
0.33mg
22%

Phosphorus
173mg
17%

Iron
2mg
16%

Magnesium
50mg
13%

Copper
0.25mg
13%

Vitamin B6
0.24mg
12%

Zinc
1mg
12%

Potassium
403mg
12%

Vitamin A
455IU
9%

Vitamin B5
0.82mg
8%

Vitamin K
6µg
6%

Vitamin C
4mg
6%

Vitamin B2
0.09mg
5%

Vitamin B3
1mg
5%

Selenium
3µg
5%

Calcium
41mg
4%

Vitamin E
0.61mg
4%

covered percent of daily need

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