Red curry lentil soup

Red curry lentil soup

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Step 1

Sauté the Base: Heat 2 tbsp oil in a large pot or Dutch oven over medium heat. Add the diced onion, garlic, bell pepper and sauté until soft and deeply golden (about 8–10 minutes).

Step 2

Bloom the Pastes: Stir in the 2 tbsp tomato paste and 3 tbsp red Thai curry paste. Add the cumin and parsley. Cook for about 2 minutes until they darken slightly and smell incredibly fragrant.

Step 3

Simmer: Add the 1 ½ cups rinsed lentils and 4 cups of broth. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 25–30 minutes, or until the lentils are completely tender and falling apart.

Step 4

Blend: Once the soup is done, use an immersion blender (or carefully transfer to a countertop blender) to purée the soup until it's completely smooth and velvety. If it's too thick, stir in up to 1 more cup of broth.

Step 5

Add your chopped parsley and dill and serve