Recipes | CTV Morning Live Atlantic

Thai Red Lentil Soup

Ingredients:

• 1 medium yellow onion, chopped fine
• 2 garlic cloves, chopped fine
• 1-inch (2.5-cm) piece of fresh ginger, peeled & grated fine
• 2 cups diced fresh tomatoes or one can of plain diced tomatoes
• sea salt and freshly ground black pepper, to taste
• 1/2 cup of red curry paste
• 1 tsp salt
• 1 tsp onion powder
• 1 can (15-ounce/425 grams) coconut milk, water and solids
• 4 cups (.75 L) vegetable broth
• 1 cup (200 grams) dried red lentils, rinsed and drained
• Handful fresh cilantro, chopped, to serve
• Sliced fresh sugar snap peas to top
• Wedges of fresh lime, to serve

Directions:

1. Add a tablespoon of vegetable oil to a medium pot. Heat over medium-high heat.
2. Add the onion and sauté until slightly softened, 1 to 2 minutes.
3. Add the garlic and ginger, sautéing until fragrant and barely golden, about 1 minute.
4. Stir in tomatoes and remaining seasonings.
5. Stir in the coconut milk and vegetable broth.
6. Add the lentils and bring to a boil.
7. Reduce heat to a simmer, and cooking until the lentils are very tender, and broken down, 25 to 30 minutes. The soup will be thick, and the lentils broken down a bit. Serve hot, topped with cilantro and a squeeze of lime.