2tablespoonscoconut oil(or substitute other vegetable oil)
1cupleeks, finely chopped
2tablespoonsjalapeno, diced
2teaspoonsThai red curry paste(if using Thai Kitchen brand, use 2 tablespoons)
1tablespoonginger powder
1cup carrots, diced
1 1/3cupred lentils(Follow package directions for preparing - usually you just need to rinse them with cold water and pick out any random stones.)
1 cup potatoes, diced
1cupshelled edamame beans(we used frozen)
water (3 to 5 cups)(less water equals thicker soup)
1 1/2cup coconut milk
salt
1/2cuporange juice
1/8teaspoongrated orange rind
Optionally, to Serve
orange slices
crushed pistachios
Instructions
In a large soup pot, heat the coconut oil. Add the jalapenos and leeks and saute for about 5 minutes.
Add the red curry paste, ginger powder, and carrots, and saute for another 5 minutes. Add a bit of water if the mixture gets too dry.
Add in the lentils, water, potatoes, and edamame. Bring to a boil and then reduce to a simmer. Cook for about 20 minutes, until potatoes and lentils are tender.
Stir in the coconut milk and orange juice and rind, if using. Taste and add salt.
Simmer until heated through. You can leave simmering for longer if you want to intensify the flavours.
Serve garnished with orange slices and pistachios.
Notes
Storage and Reheating
This will keep well in the fridge for 3-4 days. Reheat over low heat, adding water or orange juice to thin it if desired.
Using Other Types of Lentils
I have only tested this with red lentils, but yellow/orange lentils may work as well. Check the package directions to be sure. You need a lentil that doesn't require any pre-cooking/soaking.
Nutritional Information
Nutritional information is an estimate only and does not include garnishes.