Home Food Dish Exclusive Recipe from Glasshalfull: Thai Red Lentil Soup with Sugar Snap Peas...

Exclusive Recipe from Glasshalfull: Thai Red Lentil Soup with Sugar Snap Peas and Cilantro

While we're salivating over Taste the Event 2016 coming up next year, we thought we'd check out our favorite soup from last year. Don't forget to save the date for next year's Taste: April 21-23, 2016 or buy tickets here.


Glasshalfull-ThaiLentilSoup“This recipe is something we are currently serving and has been a big hit with many people requesting the recipe,” says Glasshalfull’s Marshall Smith.

And don’t miss out on attending the Taste the Event 2016 next year!

2 Tbsp. olive oil
3 bay leaves
1 stalk lemongrass
1 oz. ginger, peeled and chopped
3 cloves garlic, sliced
1 yellow onion, diced
1 medium carrot, peeled and chopped
1 large leek (green part removed), sliced and rinsed
3 stalks celery, chopped
1 red bell pepper, diced
1 serrano pepper, seeds removed and chopped
2 oz. Thai red curry paste (vegetarian)
1/4 cup white wine
2 cups red lentils
2 qts. vegetable stock or water
1 can coconut milk
2 oz. tamari soy sauce
2 oz. mirin
2 limes, the zest and juice Salt and pepper to taste

For garnish
1 cup sugar snap peas blanched in salted water, chilled and sliced thin
1/3 cup chopped cilantro leaves

In a large sauce pot, heat the olive oil over medium high heat. Sweat the ginger, garlic and all the vegetables with the lemongrass and bay leaves until tender, 10-15 minutes. Next, add the red curry paste and cook stirring frequently for about a minute or two. Add the white wine, lentils, and stock or water. Slowly bring to a boil, stirring occasionally; reduce heat to a simmer and cook until the lentils are very soft, 20-30 minutes. Once the lentils are cooked, remove from the heat and add the rest of the ingredients except for the salt and pepper. Then, working in batches, puree the soup in a blender until very smooth. Finally, season with the salt and pepper and serve immediately. This soup can keep refrigerated for 4-5 days and freezes well.

Marketing associate Jenny Hunt is a transplant to the Triangle, and she loves every minute of it. She enjoys discovering everything from new bistros to new bands. She's a lover of opera and classic novels. And when she's not at an event or writing a story, she's cheering on the UNC men's soccer team!