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Thai Red Curry Lentil Soup

Two Stars Guiding Stars

  • Servings:

    Serves 4 as an appetizer

  • Prep Time:

    5 minutes

  • Cook Time:

    25 minutes

Ingredients

With just 5 ingredients, this easy and flavorful soup comes together in under 30 minutes. Rich coconut milk and store-bought Thai red curry paste make this recipe a breeze to whip up.
2 Tbsp. Thai red curry paste
1 (13.5-oz.) can unsweetened lite coconut milk, shaken well
2 medium sweet potatoes
1 cup red lentils
1 (5-oz.) pkg. baby spinach
Thai Red Curry Lentil Soup

Directions

In a large pot on medium-high, combine the curry paste, coconut milk and 6 cups water. Season with salt and pepper. Bring mixture to a boil. Meanwhile, peel and cut the sweet potatoes into 1-inch pieces.
Add the lentils and sweet potatoes to pot and return to a boil. Season with salt and pepper. Reduce to a simmer, cover, and cook 15 to 18 minutes, until potatoes are tender. In batches, stir the spinach into pot and cook 1 minute, until wilted. Serve immediately.
Tip: Garnish with chopped cilantro.

Nutrition

Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 304 kcal (15%)
Calories from Fat 63 kcal (0%)
Total Fat 7 g (11%)
Saturated Fat 5 g (25%)
Cholesterol 0 mg (0%)
Sodium 209 mg (9%)
Total Carbohydrates 46 g (15%)
Dietary Fiber 8 g (32%)
Protein 14 g (23%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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