Red Curry Lentil Soup with Roasted Eggplant
This weeknight vegetarian, gluten free dinner is jam packed with flavor and makes great use of your pantry staples. You can easily double the recipe and freeze half. This way you will have saved some yum for a hectic night when supper plans need to be a flavorful no brainer. It will make you look and feel like a dinner time hero. Leftovers also make a great lunch.
Servings 4 people
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.