Save Thai Peanut Lentil Soup is a silky vegan dish that fits any busy weeknight and fills your kitchen with a gentle balance of heat and nutty aroma. Its creamy texture and bold flavor make it the kind of comfort food you crave when you want something hearty and nourishing but also bright and interesting.
The first time I made this soup it was a chilly autumn night and the creamy spicy blend instantly became a favorite comfort food in our house. The stir of Thai peanut sauce at the end brings everything together with a silky finish.
Ingredients
- Red lentils: This quick cooking lentil brings creaminess and mild flavor try to find bags that are bright orange and free from debris
- Vegetable broth: Adds depth and body to the soup reach for low sodium stock for more control over the final saltiness
- Canned diced tomatoes: Offer a gentle tang and color look for tomatoes that are firm and packed in juice rather than heavy puree
- Fresh garlic: Boosts aromatic flavor choose plump cloves with taut skin for the most impact
- Thai peanut sauce: This is the creamy signature taste use a brand free from artificial additives or make your own for extra control
Instructions
- Prepare the Base
- Combine red lentils vegetable broth diced tomatoes and minced garlic in a large soup pot. Stir well so everything is evenly distributed.
- Simmer the Soup
- Bring the mixture to a simmer over medium heat. Let it cook for about 25 minutes stirring once or twice to keep lentils from sticking. The lentils should break down and the soup will thicken as it cooks.
- Add the Peanut Sauce
- Turn the heat to low. Gently stir the Thai peanut sauce into the soup. Make sure it fully blends in and warms through giving a creamy unified flavor and texture.
- Serve and Enjoy
- Ladle the soup into bowls while hot. If you wish top with chopped cilantro fresh lime or a little chili oil for a boost in taste and color.
Save Peanut sauce is my favorite part since it creates a rich finish that keeps you coming back for another spoonful. I love how my family laughs every time someone volunteers to lick the pot clean.
Storage Tips
Refrigerate soup in airtight containers up to four days. Soup thickens as it sits so add a splash of broth or water when reheating. For freezer storage cool fully then freeze in portions for up to two months try silicone cup molds for easy single servings.
Ingredient Substitutions
You can substitute yellow split peas for red lentils with a longer simmer time just remember the finished soup will be heartier. Almond butter mixed with a touch of soy sauce makes a decent stand in if you are out of peanut sauce. Fire roasted tomatoes create a smoky boost in flavor compared to regular diced.
Serving Suggestions
Serve with a bowl of jasmine rice or toasted pita to round out the meal. A crisp cucumber salad with lime and chili flakes makes an excellent refreshing contrast. For added crunch sprinkle roasted peanuts or seeds just before serving.
Save This soup is creamy and comforting with bright Thai flavors that get better every day. Make a double batch and freeze some for an easy meal whenever you crave warmth and nourishment.
Recipe Questions
- → What type of lentils work best in this soup?
Red lentils are preferred as they cook quickly and create a creamy texture, blending well with the Thai flavors.
- → How do I make the soup creamier?
Simmering the lentils until very tender, combined with peanut sauce, gives the soup a naturally creamy consistency.
- → Can I make this dish ahead of time?
Yes, prepare ahead and reheat gently on the stove, adding extra broth if the soup thickens on standing.
- → What garnishes pair well with this soup?
Fresh cilantro, a squeeze of lime, or a drizzle of chili oil can enhance the flavors and add freshness.
- → Is this dish suitable for vegans?
Absolutely. The ingredients are plant-based, making it ideal for vegan and vegetarian diets.