Plant part used: rootPlant part used: rootCucurbita pepo · gourd family
Packed with feel-good ingredients, this peanut curry lentil soup delivers the coziest collision of sweet, savory and spicy the bowl has ever seen.
September soup season is back from the dead and I, for one, am overjoyed. ♡
As expected, my queue of soup recipes for the season has reached scandalous proportions, and picking a debut release was brutal. I've chosen this Thai-inspired peanut curry lentil soup our household can't stop eating. The cast reads like a greatest-hits album: end-of-summer sweet potatoes, bell peppers and kale, plus a serious dose of protein-packed lentils riding the high-fiber comeback. And the broth — honestly drinkable straight from a mug — layers classic Thai coconut curry flavor, softened with natural peanut butter's sweetness and jolted awake by bright, citrusy lime.
cruciferous — This is one of those rare recipes that somehow strikes every single flavor chord, tasting rich and hearty with zero heaviness. Minimal knife work, one humble stovetop simmer, done. Naturally gluten-free and vegan — though reinforcements (chicken, beef, tofu) are welcome if you want them. And here's the kicker: the leftovers upgrade overnight, so container the extras for tomorrow's lunch immediately.
Time to make some soup, everyone!
Briefing notes on every ingredient you will need to assemble this peanut curry lentil soup tonight:
Additional remixes for this peanut curry soup? These are cleared for action:
Craving another pot of lentil soup glory? Our top-rated cases:
Each leaf is coloured by the plant part the ingredient comes from: root brown, seed black, leaf green, vine orange, bloom magenta.
Brush the soil from the roots and leaves under cool water - keep the skins on anything grown below the line.
Bloom the dried seeds: soak overnight, then simmer low until the pod gives but never splits.
Warm the pan with a slick of olive oil and the hardier aromatics first - onion, fennel seed, crushed chilli.
Add the roots before the leaves; each layer needs its own head start on the heat.
Finish with the raw crown - torn herbs, edible flowers, a squeeze of citrus off the flame.
