Thai Lentil Lime Soup

Don’t be dismayed! Even though the directions for this lentil soup are long, once you have this down it is so quick and easy! You will come back to it again and again.

Serves 6-8.


  • 2 cups green or indigo lentils – checked for stones and washed, or two 29 oz cans of Eden lentils
  • 4 cups of water
  • 2 cups sliced fresh shitake mushrooms (or one 14oz can straw mushrooms)
  • 1 T sliced garlic
  • 1 T coconut or grapeseed oil
  • 1 can organic coconut milk 13.5-14oz, unsweetened
  • 1/4 cup Bragg Liquid Amino Acids – good substitute for fish sauce
  • 1 T green curry paste – it comes in a can or jar in the international section, if you are vegan check the label for one with no shrimp – add more or less depending on how hot and spicy you like it
  • 1/2 cup freshly squeezed lime juice
  • 1 cup cilantro – roughly chopped


  1. If using dry lentils, add the water and cook until tender, about 30 minutes, in a heavy bottomed soup pot. (If using canned lentils just empty the whole can into the pot and heat up – no water necessary.)
  2. While the lentils cook, sauté the mushrooms and garlic in the coconut oil for a few minutes.
  3. Add the other ingredients to the mushrooms (except the lime juice and cilantro) and simmer gently.
  4. When the lentils are tender, add the mushroom mixture, stir well, and add water if necessary to reach the desired soup thickness.
  5. Add the lime juice and let everything sit for a few minutes.
  6. Taste, adjust seasonings, and serve.
  7. Add the cilantro just before serving.


*This soup is even better the next day and freezes well – so don’t worry about having leftovers. I have been known to have this for breakfast and dessert 

*Do not boil again once the lime juice has been added.

*Fall options: Roast 2 cups sweet corn, &/or 2 cups cherry tomatoes under the broiler until lightly charred and add them with the mushrooms.