Looking at your pantry and wondering what the heck you are supposed to do with all those pantry staples you bought but have no idea to use? Here’s an easy and quick recipe for those red lentils you promised yourself you would learn how to cook some day.
Congratulations, you’re in luck. Today is that day.
What Type of Lentils Do I Use?
Lentils are a member of the legume family. Happily, unlike most other legumes, you don’t need to presoak lentils before using them in your recipe. This makes it easy to reach into your pantry and grab some lentils and use them for your last minute, “oops-I forgot to plan for dinner” meals. If that wasn’t reason enough, lentils are low in fat, pack a protein punch and are generally very inexpensive. They are very versatile and can be used in many diverse recipes such as soups, stews, veggie burgers and salads. Now you’re starting to remember why you purchased them the first place.
This recipe calls for red lentils. You can easily substitute brown or yellow lentils if that’s what’s in your pantry. Red lentils are a tad sweeter than the earthier brown lentils, the yellow ones a bit firmer than red or brown. Don’t sweat the choice, the soup will be delicious whicher ever type you choose.
What is Thai Curry Paste?
Thai curry paste is a spice blend generally comprised of a combination of some of the following ingredients: chilies, garlic, lemongrass, shallots, lime zest, coriander seeds, cumin and ginger. There are red, green and yellow Thai curry pastes. Different chilies give their respective pastes their unique colors, ie. red chilies in red curry paste. Red curry paste is spicy but not knock your socks off hot, green and yellow are generally milder. While it is easy to make a curry paste in your food processor, there are several good premade ones to choose from. Thai and True red curry paste is my current favorite. You can get it online here. Most supermarkets carry Thai Kitchen’s red curry paste in their international foods aisle. It will also work well in this recipe. I am not an affilliate for either of these companies, nor do I get anything for the recommendation. I just like their products and think you will too.
The recipe also calls for chili sauce. While similiar to Thai curry paste, chili sauce has a more liquid consistency and is a little sweeter. Vinegar is frequently used in chili sauce as is sugar. Sriracha is a chili sauce that is commonly found in most grocery stores. Gochujang is a Korean chili sauce and is also readily available. We put these sauces on everything. My kids both dab it on their morning eggs, lunchtime sandwiches and of course when making hot wings. I used it as a flavorful base for many marinades and sauces.
You can use Thai curry pastes and sauces in soups, stews, on fish (it’s great on salmon or cod), tofu and stir frys. The possibilities for its uses are endless- put it on anything you want to give a boost of bold flavor. You’ll find so many uses for this ingredient won’t linger unused in your fridge for very long.
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Red Curry Lentil Soup with Roasted Eggplant
Ingredients
- 1 eggplant, cut in cubes
- 3 tbsp garlic chili paste, sriracha or gochujang (Korean chili paste), divided (just use enough to lightly coat the eggplant to taste, the remainder goes in the soup)
- 1 tsp olive oil
- 1/2 cup red, yellow or brown lentils
- 3¼ cups water, divided
- 5 garlic cloves, chopped
- 1 medium onion, roughly chopped
- ½ inch fresh ginger, peeled and minced
- 3 tbsp red curry paste
- 1 can coconut milk, NOT the milk in the carton
- l lime, zested and juiced
- ½ cup Thai basil, fresh or jarred, or fresh basil (optional)
- ¼ cup cilantro, chopped (optional)
Instructions
- Preheat oven to 425°. Toss eggplant cubes with just enough of the chili sauce to cover lightly, approximately 1-2 tablespoons. Place eggplant on a sheet pan that has been sprayed with cooking oil. Baked for 15 minutes. Eggplant should be slightly browned and roasted. Remove from oven.
- While the eggplant is cooking, combine the lentils with 2½ cups of water in a small pot and cook on medium heat for 12-14 minutes until they are al dente. Do not boil on high or lentils will become too mushy. Some mush is inevitable. Drain and set aside.
- While the lentils are cooking, heat oil in a large saucepan or dutch oven over medium heat. Add onion and garlic until onions start to get translucent, approximately 3 minutes. Add ginger, red curry paste, chili sauce and a splash of water. Cook for 5 minutes.
- Add coconut milk, remaining water, lime zest, lime juice and cooked lentils. Stir and bring to a boil, approximately 6-7 minutes. Reduce heat to low, add roasted eggplant and Thai basil, if using, and stir. Cover and cook for 1-2 more minutes. Pour soup into bowls and garnish with chopped cilantro. Enjoy the yum!
Notes
- If you are not used to cooking with Thai curry paste or chili sauce, put a dab of each on your finger (seperate fingers please!) to taste it. Adjust the amount you use to reflect your family's preference.
- You can substitute cubed tofu for the eggplant.
- If the soup is too thick, add a little water to reach the consistency you like.
Love to hear your secrets for using the lentils in your pantry. Please share your tips in the comments below. Thanks, smiles.
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When do you add eggplant to soup?
Yikes! So sorry for the delayed response. I just discovered your question. Add the roasted eggplant to the soup when you add the Thai basil- when the lentils are cooked. Enjoy!