• Recipe by
  • Prep time
    15 minutes
  • Cook Time
    50 minutes
  • Serves

Equipment: Classic Dutch Oven


2 tablespoons coconut oil or vegetable oil

1 yellow onion, finely chopped

4 garlic cloves, minced

2 tablespoons ginger, minced

2 thai chilis, minced

2 tablespoons red Thai curry paste, preferably “Mae Ploy” brand

3 large carrots, cut into ¼ inch rounds

1 cup green lentils

4 cups chicken or vegetable stock

1 tablespoon fish sauce

1 14.5 oz can of unsweetened coconut milk, shaken well and ¼ cup reserved

2 tablespoons cilantro, finely chopped

Kosher salt


Lime wedges for serving


Heat oil in a large Dutch oven over medium-high heat. Add onion and season with salt and pepper. Cook stirring occasionally until softened, about 4-6 minutes. Add garlic, ginger, Thai chilis and curry paste stirring until fragrant, about 2-3 minutes.

Add carrots and lentils and cook an additional minute. Add stock, fish sauce and set aside ¼ cup of coconut milk for serving and add remaining coconut milk to the pot. Bring to a boil and reduce to simmer. Cook 20-25 minutes until lentils and carrots are tender. Taste and season with more salt and pepper as needed.

Stir in cilantro, garnish with remaining coconut milk and serve with lime wedges.

Thai Lentil Soup

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Danielle Campbell