This Green Curry Veggie and Lentil Soup is packed with flavor and plenty of vegetables and fiber. It comes together really quickly making it an easy weeknight meal.
I made this soup last week for dinner and it was such a hit I had to make it again! BMW and I both loved it and it only takes about 30 minutes to make so that makes it super easy to throw together on a busy weeknight. This soup is packed with flavor from the fish sauce and green curry paste and of course the onion, garlic and ginger combo. I know you will all love this filling and delicious soup! Below I include some tips and easy substitutions.
This post contain affiliate links. If you purchase a product through these links I may earn a few pennies. Thank you for keeping this free blog going!
Green Curry Veggie and Lentil Soup
I am always looking for ways to incorporate more vegetables into our meals and this soup is such an easy way to do that! I’ve made this soup with both green beans and spinach and both work really well. This was the first time I had made a soup with lentils and what took me so long! They are so filling and full of fiber which is such an important piece of a healthy diet. I love the lentils in this soup and it makes the soup very satisfying.
Soup Substitutions and Tips
Like I mentioned before, I’ve made this soup with both green beans and spinach. You can use any green vegetable to be honest. And I guess now that I’m on it, it doesn’t necessarily have to be green! Other vegetables that would work well in place of the green beans are kale, green bell pepper, broccoli or mushrooms. You can use fresh or frozen vegetables. Frozen vegetables will taste just as delicious however they may take an extra minute or two to cook from frozen.
I love the sweet potato in this recipe but you can use purple yams or any other potato. The larger the pieces of potato, the longer they will take to cook. So if you are trying to speed up the process, you can cut the potato into small one inch chunks to decrease the simmering time. Take care not to over cook the potatoes or they will turn into mush.
While I much prefer the umami taste of fish sauce, I know some people do not like it. In that case, you can substitute soy sauce or coconut aminos for fish sauce in this recipe.
There is no replacing the flavor of fresh garlic or ginger, however to save time and effort, garlic or ginger paste are the best substitutes. You can find these at most grocery stores. They are often sold shelf stable and sometimes even fresh or frozen.
You Might Also Love
Grilled Chicken Coconut Noodle Bowls
Spicy Garlic Chili Ramen Noodles with Bok Choy
Lemongrass Coconut Turmeric Slow Cooker Chicken
Green Curry Veggie and Lentil Soup
- 1 white onion chopped, approx one cup
- 5 garlic cloves minced, pressed or grated
- 2 in ginger root minced or grated
- 2 tbsp olive or coconut oil
- 1 tbsp kosher salt reduce by half if using table salt
- 4 oz Thai green curry paste
- 1 cup green lentils
- 1 sweet potato chopped, approx 2 cups
- 2 cups cut green beans fresh or frozen
- 48 oz low sodium vegetable or chicken broth
- 13.5 oz full fat coconut milk approx one can
- 2 tbsp fish sauce can substitute soy sauce
- fresh cilantro for topping tender stems and leaves
- lime wedges for serving 2-3 wedges per serving
- In a large pot over medium heat, sauté onion, garlic, ginger, oil and salt until onions are translucent, about 3-5 minutes. Add curry paste and combine until sticky, about 30-60 seconds more.
- Add lentils and broth to pot. Bring to a boil, reduce to simmer, cover and cook 7-8 minutes. Then add sweet potato and green beans. Simmer until vegetables are tender, about 10 minutes more.
- Turn off heat and stir in coconut milk and fish sauce. Divide into serving bowls and top with cilantro and limes. Add salt to taste. Serve hot. Keep leftovers in an airtight container in the fridge for 5 days.
Leave a Reply