Lentil Red Curry Soup (Printable Page)

Creamy coconut and red lentils blend with veggies in a flavorful, warming red curry broth.

# What You'll Need:

→ Lentils & Pulses

01 - 1 cup dried red lentils, rinsed

→ Vegetables

02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1-inch fresh ginger piece, 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
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)

# Step-by-Step Guide:

01 - Heat vegetable oil in a large pot over medium heat. Add diced onions and cook for 3 minutes until softened.
02 - Mix in minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Stir in red curry paste and ground turmeric. Cook for 1 to 2 minutes to release aroma.
04 - Add diced carrot, red bell pepper, and optional zucchini. Sauté for 2 to 3 minutes.
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 and vegetables are tender.
06 - Add baby spinach and cook until just wilted, approximately 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.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • The creamy coconut milk balances the curry's heat in a way that feels almost meditative to eat.
  • Red lentils dissolve into the broth, making everything silky without any cream you'd feel guilty about.
02 -
  • Red lentils break down faster than other varieties, so don't use green or brown lentils unless you want a completely different texture.
  • Coconut milk separates in the can, and that thick cream on top is what makes this soup actually creamy, so don't drain it off.
03 -
  • Toast your curry paste in the oil for a minute before adding broth, this deepens the flavor and removes any raw paste edge.
  • Don't skip the sauté step at the beginning; those golden minutes with onion, garlic, and ginger build the entire foundation that makes this soup taste like it came from a restaurant.
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