Name: Green Curry Lentil Soup
Yield: 4 servings
Ingredients: 2 Tbsp. virgin coconut oil; 1 small onion, chopped; 2 garlic cloves, finely chopped; 1 1" piece peeled ginger, finely chopped; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more; ¼ cup Thai green curry paste; 1 medium sweet potato, peeled, cut into ½" cubes; ¾ cup brown or green lentils; 4 cups low-sodium chicken or vegetable broth; 1 13.5-oz. can unsweetened coconut milk, shaken well; 4 cups (loosely packed) baby spinach leaves; ½ tsp. (or more) fish sauce; Small handful cilantro leaves with tender stems and lime wedges (for serving)

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Photo by Laura Murray, food styling by Susie Theodorou

This soup packs in all the ingredients that would make your doctor happy (Lentils! Sweet potatoes! Leafy greens!) but is bolstered by fiery Thai green curry paste to keep things interesting. Store-bought Thai curry pastes can vary widely in flavor and intensity from brand to brand (we tested this recipe with Maesri), so there are also lots of aromatics like onion, ginger, and garlic to ensure there’s plenty of flavor to balance the earthy lentils.

Recipe notes

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