Lentil Red Curry Soup (Printable)

Creamy coconut lentils in a vibrant red curry with fresh veggies 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 (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 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 - Incorporate minced garlic and grated ginger, cooking for an additional minute until fragrant.
03 - Stir in 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 slightly.
05 - Mix 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 cooked.
06 - Stir in baby spinach and cook just until wilted, approximately 2 minutes.
07 - Add lime juice and adjust seasoning with salt to taste.
08 - Ladle into bowls, garnish with chopped cilantro, and serve with lime wedges.

# Expert Advice:

01 -
  • It comes together in under an hour, so you can go from craving comfort food to actually eating it.
  • The creamy coconut milk and tender lentils make it feel indulgent without any dairy or complicated techniques.
02 -
  • Don't skip toasting the curry paste, because that one minute of cooking makes the difference between a flat-tasting soup and one with real depth.
  • The lime juice isn't optional or a garnish—it's the thing that makes people say this tastes restaurant-quality.
03 -
  • If you can't find red curry paste, Thai Kitchen and Thai Pride are reliable brands that won't let you down.
  • Taste the soup before adding salt, because the soy sauce and curry paste already bring saltiness, and it's easier to add more than to rescue an over-salted pot.
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