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Spicy Curry Lentil Soup
Rated 5.0 stars by 1 users
Category
meals
Cuisine
Vietnamese
This vibrant and hearty Vietnamese-inspired curry combines tender lentils, nutrient-packed kale, and aromatic lemongrass for a dish that is comforting yet light. A garnish of creamy coconut milk and fresh herbs adds the perfect finishing touch!
Recipe Source: Sylvia Nguyen from Nguyen Food Stall.
Ingredients
- 2 cups kale (stems removed, chopped)
- 2 cups cooked lentils (or 1 can lentils, drained and rinsed)
- 1 pint cherry tomatoes (halved)
- 1/2 cup chopped white onion
- 1 1/2 cups diced daikon radish
- 1 1/2 cups diced carrots
- 2 tablespoons minced garlic
-
2 teaspoons umami salt (plus more to taste)
- 1 tablespoon sugar
- Salt and pepper to taste
-
2–3 tablespoons Vietnamese Lemongrass Simmer Sauce (adjust to taste) - 2 teaspoons Red Boat Fish Sauce
- 1/2 cup water (for deglazing) mixed with coconut milk
- Coconut milk (drizzle)
- Fresh cilantro (chopped)
- Red pepper flakes or sliced red chili (for spice)
For Garnish
Directions
Prepare the Base: In a large pot or deep skillet, heat 1 tablespoon of neutral oil over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until fragrant.
- Cook the Vegetables: Stir in the diced daikon and carrots. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Tomatoes and Kale: Add the cherry tomatoes and kale to the pot. Cook for another 3-5 minutes, allowing the tomatoes to release their juices and the kale to wilt.
- Deglaze the Pot: Pour in 1/2 cup of water mixed with a small amount of coconut milk to deglaze the pot. Scrape the bottom of the pot to release any caramelized bits, which add flavor to the dish.
- Incorporate the Lentils and Seasoning: Stir in the lentils, umami salt, sugar, and Vietnamese Lemongrass Simmer Sauce. Mix well to coat everything evenly in the sauce.
- Add Fish Sauce and Adjust Consistency: Drizzle in the Red Boat Fish Sauce and stir. Add additional water, as needed, to achieve your desired consistency. Taste and adjust seasoning with more umami salt, sugar, or pepper as needed.
- Simmer: Cover and simmer for 5-7 minutes to allow the flavors to meld.
- Serve and Garnish: Serve warm in bowls. Drizzle with coconut milk, sprinkle with chopped cilantro, and top with red pepper flakes or fresh chili for a kick of spice.
