Thai Green Curry Lentil Soup by Planthooduk

Ingredients

• 1 medium eggplant, cut into 1-inch cubes
• 1 medium sweet potato, peeled and cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp salt, divided
• 1 cup dried beluga lentils, rinsed
• 1 tbsp neutral oil
• 1 small onion, chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 stalk lemongrass, bruised and chopped
• 2 kaffir lime leaves
• 1 tsp ground turmeric
• 2 tbsp Thai green curry paste
• 4 cups vegetable stock
• 1 can (13.5 oz / 400 ml) coconut milk
• 2 cups water
• 1 tbsp lime juice
• 1/2 cup fresh basil leaves, torn
• 1/4 cup fresh cilantro, chopped
• 1 small green chili, sliced (optional)

Instructions

1. Roast the aubergine and sweet potato at 425°F (220°C) with olive oil and half the salt for 25-30 minutes, until browned and tender.
2. Cook the lentils in simmering water for 20-25 minutes, until just tender but not mushy; drain and set aside.
3. Sauté the onion in neutral oil over medium heat for 4-5 minutes, until softened and translucent.
4. Add the garlic, ginger, lemongrass, kaffir lime leaves, turmeric, and green curry paste, then cook for 1 minute until fragrant.
5. Pour in the vegetable stock, coconut milk, and water, then bring to a gentle simmer for 10 minutes.
6. Stir in the cooked lentils, roasted vegetables, and remaining salt, then simmer for 5 minutes so the flavors meld.
7. Finish with lime juice, basil, cilantro, and green chili if using, then serve hot once the herbs are wilted and bright.