← Back to recipes

red-curry-lentil-soup-with-fried-onions-and-basil-lime-creme-fraiche

I think lentil soup might be the most underrated dish out there. It’s amazing on its own, but with a few toppings it just hits the spot. The best soups start with building deep flavor right from the beginning. Slowly caramelized onions form a sweet, savory foundation, then tomato paste and Thai red curry add so much depth and flavor. The curry paste is a cheat. Just one ingredient already has basically everything you need: lemongrass, garlic, ginger, and warm spices. More for less. Crisp fried onions add a sweet, salty crunch, while a basil–lime crème fraîche cools that spice and heat. As a bonus, this freezes beautifully, so you can double the batch and reheat later for an easy dinner that feels special. Best Practices * Take your time with the onions: The deeper the caramelization, the more flavorful the soup. Don’t rush this step. * Toast the pastes: Cooking the tomato paste and curry paste until they darken intensifies their flavor and brings out sweetness. * Season in layers: Salt the onions, lentils, and broth as you go so every element is properly seasoned. * Rinse the lentils: This removes excess starch and helps them cook evenly without foaming. * Blend for creaminess: A quick blitz makes the texture luxurious, but you can leave it chunky if you prefer. * Fry the onions patiently: Use medium heat so they caramelize evenly and stay crisp. * Chill the crème fraîche: The cold, tangy topping balances the warm spice of the soup perfectly.

Ingredients