Green curry lentil soup from Bon Appétit Magazine, March 2021 (page 46)

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Notes about this recipe

  • abbycox on February 21, 2026

    Only used half the green curry paste called for and added some chicken broth to give it more taste (could have used veggie broth but didn’t have any thawed)

  • tmitra on February 27, 2025

    I really wanted to like this, but it had an artificial, overly salty flavor from the 0.25 c jarred green curry paste. I used Thai Kitchen's, so maybe a different brand would be better? I'm not going to risk it again unless I have the time to make my own green curry paste.

  • LifeofPie on December 31, 2022

    This was really good and I would def make it again. My only substitutions were green lentils in place of brown and yellow curry paste in place of green. So good!

  • grindabod on March 10, 2021

    This is such a delicious, easy and wholesome soup. I loved it. I mashed up some of the sweet potato pieces and lentils against the side of the pan at the very end to thicken the soup a little bit more, and I think that worked really well for this comforting bowl of goodness.

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