Lentil Pho
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Here's my favorite weeknight dinner that brings all the cozy comfort of traditional pho without the hours of simmering meat broth. Red lentils are my secret weapon because they're packed with plant based protein and fiber, plus they cook down into this naturally creamy base that tastes absolutely luxurious. The best part? The whole thing comes together in just about an hour, making it perfect for busy nights when you still want something special. Fresh herbs and a squeeze of lime transform simple ingredients into something that feels like you ordered it from your favorite restaurant, and honestly, it costs just a few dollars to make.
Ella x
Ingredients
- 200 gdried red lentils
- 1200 mlvegetable broth
- 1onion(halved lengthwise)
- 40 gginger(sliced)
- 3star anise
- 1cinnamon stick(broken in half)
- 1 teaspooncoriander seeds(toasted)
- 250 grice noodles(dried)
- 3 tablespoontamari or soy sauce
- 2 tablespoonlime juice
- 30 gfresh cilantro(roughly chopped)
- 20 gfresh mint leaves
- 1sliced red chilli(deseeded)
- 2 tablespoonvegetable oil
Detail level
Instructions
- 1
Heat oil in a large pot over medium-high heat. Char the halved onion cut-side down for 3-4 minutes until browned, then remove and set aside.
Tip: Charring the onion adds depth and sweetness to the broth.
- 2
In the same pot, toast the star anise, cinnamon stick, and coriander seeds for 1 minute until fragrant, stirring constantly.
Tip: Don't skip toasting—it releases essential oils and enhances the spice flavors.
- 3
Add the sliced ginger to the pot and cook for 1 minute, then pour in the vegetable broth and add the charred onion pieces. Bring to a boil.
- 4
Add the red lentils to the boiling broth and reduce heat to medium. Simmer for 15-18 minutes until the lentils are completely soft and starting to break down, stirring occasionally.
Tip: Red lentils cook quickly and will thicken the broth naturally.
- 5
While the lentils cook, prepare the rice noodles according to package directions. Drain and set aside.
- 6
Strain the broth through a fine sieve, pressing gently on the solids to extract all the flavour. Return the strained broth to the pot and discard the solids.
Tip: Straining creates a silky, refined texture typical of traditional pho.
- 7
Stir in the tamari and lime juice. Taste and adjust seasoning as needed. Heat until just simmering.
- 8
Divide the cooked noodles among four bowls. Ladle the hot lentil broth over the noodles. Top each bowl with fresh cilantro, mint, and sliced chilli.
Tip: Serve immediately while the broth is piping hot to wilt the fresh herbs slightly.
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