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Thai Red Curry Lentil Soup

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Level: Easy

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Description

This Thai Red Curry Lentil Soup topped with crispy kale chips is warming, comforting and nutrient-packed.

Ingredients

  • 1 bunch Kale (curly Or Lacinato), Stem Removed
  • 4 Tablespoons Extra Virgin Olive Oil, Divided
  • 1 whole Large Onion, Chopped
  • 3 cloves Garlic, Grated On Microplane
  • 1 piece (2-inch Size) Ginger, Peeled And Grated On Microplane
  • 1 whole Small Hot Red Chili Pepper, Minced (optional)
  • 2 Tablespoons Thai Red Curry Paste
  • 14 ounces, weight Canned Coconut Milk, Divided
  • 1 cup Red Lentils
  • 1 whole Bay Leaf
  • 1 whole Lemongrass Stalk, Trimmed, Peeled And Bruised
  • 2 cups Vegetable Broth, Plus More As Needed

Preparation

Preheat oven to 275°F. Divide kale in half. Finely chop half of kale into ½ inch strips and reserve for soup. Tear remaining kale into 1-inch strips and place on a baking sheet. Coat with 1 tablespoon of oil and season with salt. Bake for 20–30 minutes or until crispy. Cool on sheet tray over a wire rack.

While kale bakes, heat a Dutch oven or large pot over medium. Add remaining 3 tablespoons of oil, followed by onion. Season with salt. Cook slowly until very soft and sweet, about 30 minutes. Reduce heat to low when needed to prevent browning. Add garlic, ginger and chili and cook 1 minute. Add curry paste, increase heat to medium and cook 5–10 minutes, stirring often, until color is slightly deepened.

Add coconut milk (reserving ¼ cup), lentils, bay leaf, lemongrass and enough vegetable broth to cover (about 2 cups). Place reserved coconut milk in fridge. Partially cover soup and bring to a boil. Reduce to a simmer and cook 15–25 minutes or until lentils are tender and creamy. Remove and discard bay leaf and lemongrass. Add reserved kale and simmer about 5 minutes. Add additional vegetable broth, as needed, for desired consistency.

Transfer soup to serving bowls. Top with a swirl of reserved coconut milk and kale chips. Serve with warmed naan and lime wedges. Enjoy.

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