Thai Lentil Broth

Thai Lentil Broth

Print Recipe
Serves: 4 Cooking Time: 1 hour


  • 1 cup Red Lentils uncooked
  • 1 Sweet Potato
  • 1 Onion
  • 1 Garlic Clove
  • 1 inch Ginger
  • 1 Lemon Grass Bulb
  • 2 tsp Red Curry Paste
  • 1 liter Vegetable stock
  • 250ml Coconut Milk
  • 1 tbsp Olive Oil
  • Small piece of Turmeric
  • 1 tsp Himalayan Sea Salt
  • Handful Fresh Cilantro



Rinse raw lentils throughly. Remove any tough skins or stones.


Heat olive oil in a large pot . Add finely chopped onion, crushed garlic and ginger slices.


Add curry paste, lemon grass, turmeric and mix well.


Add lentils, chopped and peeled sweet potato and vegetable stock.


Simmer for 45 minutes on low heat.


remove ginger and lemongrass pieces and add coconut milk.


Add salt and pepper to taste.


Garnish with cilantro and a drizzle of coconut milk.


Optionally - purée in a blender if you’re looking for a smoother soup.

I’m a fan of all kinds of soup. The practicality of cleaning out our fridge and pantry and tossing it all into a hot bowl of nourishment is hard to pass up, especially in winter.

My favorite soups are usually made with a base of Thai coconut broth. This particular soup includes pulses and sweet potato to help keep you feeling full for longer. It’s jam packed with fiber, B Vitamins, minerals, starches and protein; all while being Gluten Free and Vegan.

Pulses are often underestimated, but they are incredibly rich in nutritional value. Small but densely packed with protein. Unlike animal products they have no traces of hormones or antibiotics.

Their complex carbohydrates will keep you feeling full for longer. They help manage energy levels and won’t weigh you down like a plate of pasta.

Don’t forget to wash and soak your pulses. You might wonder why, or if it really makes a difference. Soaking and washing beans and pulses before consumption is so important because:

  • It improves digestibility by reducing oligosaccharide content and makes them less likely to cause uncomfortable gas and bloating.
  • Improves nutrient absorption by reducing phytic acids, in turn improving absorption of iron, zinc and calcium.
  • Promotes reactivation of beneficial enzymes.
  • Removes contaminants such as dirt, stones and dust.

Soak for anywhere between 2-8 hours, but even a 30 minute soak is better than nothing! Discard and change soaking water 2-3 times and rinse well before cooking.

Bon Apetit !

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