It’s summer, and I’m presenting you with a soup, but that is because this week I came back from a week of travel in New York (including a Bean-Up) and decided it was finally time to clear out my freezer.
In the back of my tiny box of ice, I found a jar labeled Thai Lentil Curry, and it was an immediate defrost.
Red lentils have always been my favorite legume to develop with. They make things like my mung bean waffle, Beanana Bread, and Lookies (lentil cookies), but they are also the first legume I ever used for my public recipe development.
In 2025, I made a New Year’s resolution to develop 52 new bean dishes that year and post them. I have never been one for New Year’s resolutions, a five-year plan, or anything of that nature, but going into 2025, I was feeling a bit sappy. I was lovelorn and in a place of constant sauna-ing and decided, if beans could heal my body, what else could they do? That lasted for four weeks, then I was off to Mexico City, living my best life and forgetting about my bean dreams.
Fast forward to June 2025, with five-ish recipes developed—I set out on Only Beans. Needless to say, I exceeded 52 bean recipes. In fact, I’m not a bean recipe developer. Back to my point that beans really can do anything... but I keep coming back to my Thai Red Lentil Curry Soup.
I hope you love this soup as much as I do, and if you cook the lentils separately, add no broth, and blend adding coconut milk until you get your desired dip consistency, it makes the perfect dip for any occasion. Maybe I am just in time for summer.
Ingredients:
-1 cup red lentils
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