Thai Basil Coconut Lentil Soup
Green lentils have never been so flavorful — a spice mix featuring coriander, turmeric, garam masala, and a creamy, rich coconut-milk base make this a lentil stew you'll return to again and again.
Servings
Produce
Garlic (Organic)
4 2 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Carrot (Organic)
4 2 oz
Dino kale (Organic)
6 3 oz
Cilantro (Organic)
1/2 0.25 oz
Lime
1 0.5 Whole
Basil - Thai Sweet
1/2 0.25 oz
Protein & more
Green Lentils
1 0.5 cup
Coconut Milk
1 0.5 Can
Pantry items
Sea salt
1 0.5 teaspoon
Olive oil
2 1 tablespoon
Spice mix
Chana masala spice mix
Coriander powder
1 0.5 teaspoon
Turmeric, ground
1 0.5 teaspoon
Garam masala
1/2 0.25 teaspoon
Bay leaf
2 1 Whole
Prep ahead (optional)
a. Chop kale leaves bite-sized; mince stems. b. Stack Thai basil leaves, roll lengthwise, and slice. c. Cut carrots into ¼”-thick coins, half-moons, or dice. d. ¼” dice yellow onion. e. Rough chop cilantro. f. Mince garlic.
Instructions
1
Cook green lentils:
a. In a large saucepan over high heat, add 4 cups water (2 cups for 2-person portion) and ¼ tsp salt. Cover and bring to a boil.
b. Stir in green lentils; reduce heat to medium, cover, and cook until tender, about 25 minutes.
c. Drain into a bowl to reserve cooking liquid. Set aside.
2
Cook vegetables:
a. In a second large saucepan over medium-high heat, add 1 tbsp olive oil. Add yellow onion (¼” dice), garlic (mince), carrots (¼”-thick coins, half-moons, or dice), dino kale stems (mince), chana masala spice mix, and ½ tsp salt. Cook until onion is translucent, about 2 minutes.
b. Add 1 cup water (½ cup for 2-person portion) and 2 cups lentil cooking water (1 cup for 2-person portion); stir to combine.
c. Stir in cooked green lentils and dino kale leaves (chop bite-sized); bring to a simmer and then immediately reduce heat to low.
d. Stir in coconut milk (½ can for 2-person portion) and Thai basil (stack leaves, roll lengthwise, slice ribbons). Cook just until warmed through, about 3 minutes. Thin with additional lentil cooking water if soup becomes too thick. Salt to taste.
3
Serve:
a. Divide soup among bowls. Garnish with squeeze of lime juice and cilantro (rough chop).
b. Optional: Serve with flatbread of your choice for dipping.
Chef's notes
If you are a spice lover, this soup is especially amenable to adding heat. Try fresh Thai chilis or a Thai chili sauce.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX