# Components:
→ Lentils & Legumes
01 - 1 cup dried red lentils, rinsed
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 2 medium carrots, sliced
06 - 1 medium red bell pepper, diced
→ Liquids
07 - 1 tablespoon vegetable oil
08 - 4 cups vegetable broth
09 - 1 can (14 oz) coconut milk
→ Spices & Seasonings
10 - 2 tablespoons Thai yellow curry paste
11 - 1 teaspoon ground turmeric
12 - 1 teaspoon ground coriander
13 - 1/2 teaspoon salt or to taste
14 - 1/4 teaspoon black pepper
→ Finish & Garnish
15 - 1 tablespoon lime juice
16 - Fresh cilantro or Thai basil, chopped, for garnish
17 - Lime wedges, optional
# Preparation steps:
01 - Heat vegetable oil in a large soup pot over medium heat. Add diced onion and cook until translucent, about 3 minutes.
02 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Mix in Thai yellow curry paste, ground turmeric, and ground coriander, stirring for an additional minute to release flavors.
04 - Add sliced carrots and diced red bell pepper; sauté for 2 minutes.
05 - Pour in rinsed red lentils and vegetable broth. Bring mixture to a boil, then reduce heat and simmer uncovered for 15 minutes.
06 - Add coconut milk, salt, and black pepper to the pot. Simmer for an additional 10 minutes, or until lentils are tender and soup is creamy.
07 - Remove from heat. Stir in lime juice and adjust seasoning as necessary.
08 - Ladle hot soup into bowls, garnishing with chopped cilantro or Thai basil and lime wedges.
