Lentil Red Curry Soup (Printer view)

A fragrant blend of lentils, coconut milk, and vegetables infused with spicy red curry paste.

# 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, 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, or more to taste
17 - Fresh cilantro, chopped (for garnish)
18 - Lime wedges (for serving)

# Directions:

01 - Heat vegetable oil in a large pot over medium heat. Add diced onion and sauté 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 the aromatics.
04 - Add diced carrot, red bell pepper, and optional zucchini; sauté for 2 to 3 minutes.
05 - Stir in 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 tender and vegetables are cooked.
06 - Stir in baby spinach and cook for about 2 minutes until just wilted.
07 - Add lime juice and season with salt to taste. Stir well.
08 - Ladle into bowls, garnish with chopped cilantro and serve with lime wedges.

# Expert Suggestions:

01 -
  • It's secretly vegan and gluten-free without ever feeling like a compromise.
  • Red lentils dissolve into a creamy base that rivals any cream-based soup.
  • One pot, fifteen minutes of prep, and you've got something that tastes like you've been cooking all day.
02 -
  • Red lentils break down, so don't oversimmer them or you'll end up with lentil mush instead of a textured soup—twenty-five minutes is the sweet spot.
  • Add lime juice at the very end; it gets bitter and lost if it sits in the heat, but bright and alive if it goes in last.
03 -
  • If your coconut milk has separated, stir it well or warm it gently before opening the can—a separated base makes the soup look curdled and unappetizing.
  • Taste as you go; every curry paste brand tastes slightly different, and what's perfect for one person might be too subtle or sharp for another.
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