Chimichurri Steak Meal Prep for Healthy Work Lunches
A cozy, one-pot Thai-inspired red lentil soup with creamy coconut milk, garlic, ginger, and red curry paste. Naturally vegan, gluten-free, and perfect for chilly nights.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1 tbsp olive oil or coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2–3 tbsp Thai red curry paste
- 1 large carrot, diced
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp soy sauce or tamari
- 1–2 tbsp lime juice
- Salt and pepper, to taste
- Optional: 2 cups baby spinach or kale
- Fresh cilantro or Thai basil, for garnish
Instructions
- Sauté onion in oil until soft, 4–5 minutes. Add garlic and ginger; stir 30 seconds.
- Stir in curry paste and cook 1 minute.
- Add carrot, lentils, and broth. Bring to a boil, reduce heat, cover, and simmer 15–20 minutes.
- Stir in coconut milk, soy sauce, and lime juice. Simmer uncovered 5 minutes.
- Add greens if using, and cook until wilted. Taste and adjust seasoning.
- Serve hot with fresh herbs and lime wedges.
Notes
- For extra creaminess, blend part of the soup.
- Store up to 4 days in the fridge or freeze for 2 months.
- Add tofu or chickpeas for more protein.