Lentil Red Curry Soup (Print)

Creamy lentils and vegetables meld with red curry and coconut milk in a comforting, flavorful meal.

# Ingredients:

→ Lentils & Pulses

01 - 1 cup dried red lentils, rinsed

→ Vegetables

02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 1 medium carrot, diced
06 - 1 red bell pepper, diced
07 - 2 cups baby spinach
08 - 1 small zucchini, diced (optional)

→ Liquids

09 - 1 tablespoon vegetable oil
10 - 3 tablespoons red curry paste, adjust to taste
11 - 1 can (13.5 fl oz) full-fat coconut milk
12 - 4 cups vegetable broth
13 - 1 tablespoon soy sauce or tamari
14 - Juice of 1 lime

→ Seasonings & Garnishes

15 - 1 teaspoon ground turmeric
16 - 1/2 teaspoon salt, adjust to taste
17 - Fresh cilantro, chopped for garnish
18 - Lime wedges for serving

# Instructions:

01 - Heat vegetable oil in a large pot over medium heat. Add diced onion and cook for 3 minutes until softened.
02 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Add red curry paste and ground turmeric. Cook for 1 to 2 minutes while stirring to release aromas.
04 - Add diced carrot, red bell pepper, and optional zucchini. Sauté for 2 to 3 minutes to soften.
05 - Add rinsed lentils, coconut milk, vegetable broth, and soy sauce. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until lentils are soft and vegetables tender.
06 - Add baby spinach and cook just until wilted, about 2 minutes.
07 - Stir in lime juice and season with salt to taste.
08 - Ladle soup into bowls, garnish with chopped cilantro, and serve with lime wedges.

# Pro Tips:

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • The lentils get creamy without any cream, all thanks to the coconut milk melting into them.
  • You can taste every vegetable while everything blends into one warm, cohesive bowl.
02 -
  • Don't skip blooming the curry paste in the oil—that minute or two transforms it from harsh and raw into something mellow and integrated into the whole soup.
  • Add the spinach last and don't stir it obsessively or it breaks into tiny pieces; just let it wilt gently and you'll have actual leaves in your bowl.
  • Taste before serving because salt levels depend entirely on your broth and your preferences, and this soup is forgiving enough to adjust at the last moment.
03 -
  • If the soup is too thick after sitting overnight, stir in a splash of broth or water when you reheat it—lentils continue absorbing liquid even when cooled.
  • For a creamier texture without more coconut milk, blend a quarter of the soup and stir it back in after the lentils are fully cooked.
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