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Thai Red Lentil Soup ~ Creamy Coconut Milk, Warm Spices & Lime
FOOD5218Ingredients
65Minutes
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Ingredients
US|METRIC
8 SERVINGS
- 1 onion (large, chopped)
- 1 cup carrots (finely chopped)
- 1 bell pepper (sliced in half and seeded. You pick the color.)
- 1 inch ginger (piece of, peeled and grated. I use a microplane zester for this.)
- 2 Thai bird's eye peppers (red or green, or one jalapeno pepper, diced., see notes)
- 2 limes
- 2 cups red lentils (dried, . I like to rinse them first.)
- 1 pkg. vegetable bouillon (Rapunzel Pure Organic, No Salt Added, see notes)
- 8 cups water
- 1/3 coconut milk (a can of, . I like Thai Kitchen brand.)
- 1 tsp. canela (divided. I use Penzey's Vietnamese Cinnamon)
- coconut oil (or neutral tasting oil for cooking)
- sea salt (or kosher salt to taste)
- thai basil
- lime zest
- lime wedges
- canela
- flaky sea salt
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