Thai Basil Lentil Comfort Soup Recipe

About this recipe

Thai Basil Lentil Comfort Soup is a hearty and aromatic dish that brings together the vibrant flavors of Thai basil and the wholesome goodness of lentils. This vegan and gluten-free soup is perfect for cozy evenings or family meals, offering a delightful balance of warmth and freshness. The combination of spinach, bell peppers, and tomatoes adds a garden-fresh touch, while the infusion of lemongrass, ginger, garlic, and spices like turmeric and red chili powder creates a rich and flavorful base. Coconut oil enhances the texture, and a hint of lemon juice concentrate brightens the dish, making it both comforting and refreshing. Garnished with fresh coriander leaves and seasoned with salt and black pepper, this soup is a nourishing and satisfying option for those seeking a high-protein meal. Whether you're looking to explore Thai-inspired flavors or simply enjoy a wholesome bowl of soup, this recipe is a versatile and affordable choice that fits seamlessly into your busy lifestyle. Make mealtime stress-free with AnyFeast, your trusted family meal planner designed for Indian kitchens.

Ingredients

• 100 g Coriander Leaves
• 250 g Spinach
• 1 bunch Thai Basil
• 250 G Akkha Masoor
• 500 g Tomato - Hybrid
• 1 kg Bell Peppers
• 100 g Lemon Grass
• 250 ml Lemon Juice Concentrate
• 20 g Turmeric Powder
• 100 g Hing Khoda
• - Coconut Oil
• 100 g Salt
• 50 g Black Pepper Powder
• 500 ml Water

Instructions

1. 1. Rinse the green lentils thoroughly under running water and set them aside.
2. 2. Heat coconut oil in a large pot over medium heat. Add asafoetida, turmeric powder, and chili flakes, and sauté for 30 seconds until aromatic.
3. 3. Add the chopped tomatoes and bell peppers to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables soften.
4. 4. Stir in the green lentils and lemongrass paste. Add enough water to cover the lentils and bring the mixture to a boil.
5. 5. Reduce heat to low, cover the pot, and simmer for 20-25 minutes, or until the lentils are tender. Stir occasionally and add more water if needed.
6. 6. Once the lentils are cooked, pour in the coconut oil and add chopped spinach, Thai basil leaves, salt, and black pepper. Simmer for an additional 5 minutes.
7. 7. Remove the pot from heat and stir in lime juice. Adjust the seasoning to taste.
8. 8. Garnish with freshly chopped coriander before serving. Serve the soup hot, accompanied by a side of gluten-free bread or rice if desired.