Lentil Red Curry Soup (Printable View)

Creamy coconut and red lentils blend with spices and fresh vegetables for a cozy, flavorful dish.

# 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 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
11 - 1 can (14 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 to taste
17 - Fresh cilantro, chopped, for garnish
18 - Lime wedges, for serving

# How To Make It:

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, cooking for an additional minute until fragrant.
03 - Add red curry paste and ground turmeric, stirring continuously for 1 to 2 minutes to release their aromas.
04 - Add diced carrot, red bell pepper, and optional zucchini; sauté for 2 to 3 minutes until slightly tender.
05 - Add rinsed lentils, coconut milk, vegetable broth, and soy sauce. Bring mixture to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until lentils and vegetables are tender.
06 - Stir in baby spinach and cook until just wilted, approximately 2 minutes.
07 - Incorporate lime juice and adjust salt to taste.
08 - Ladle soup into bowls, garnish with chopped cilantro, and serve with lime wedges.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • One pot means one thing to wash, and somehow that matters more than it should.
  • The coconut milk makes it creamy without any dairy, so it works for almost every diet preference.
02 -
  • Don't skip the toasting step with the curry paste—it makes the difference between a soup that tastes flat and one that has real depth.
  • Red lentils cook faster than you expect, so watch the pot after the twenty-minute mark or you'll end up with something closer to lentil pudding.
  • Taste before adding salt because the soy sauce and curry paste already bring saltiness; underseasoning beats over-salting.
03 -
  • Brown your onions in small batches if your pot is crowded—they'll caramelize better and build deeper flavor.
  • Bloom the curry paste in hot oil before adding liquid, which extracts the spice oils and makes the whole soup taste more intentional.
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