Lentil Red Curry Soup (Printable Version)

Creamy lentils and veggies infused with red curry and coconut milk for a comforting, flavorful dish.

# What You 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 (adjust to taste)
11 - 1 can (13.5 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)

# Steps:

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 aromas.
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, reduce heat, and simmer uncovered for 20 to 25 minutes until lentils are soft and vegetables tender.
06 - Add baby spinach and cook for 2 minutes until wilted.
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 Pointers:

01 -
  • It comes together in under an hour but tastes like you spent the afternoon on it.
  • The red curry paste does most of the heavy lifting, so you're really just chopping and simmering.
  • One pot means minimal cleanup, which feels like a small victory on a weeknight.
02 -
  • Don't skip rinsing the lentils; unrinsed lentils will make your soup cloudy and starchy-tasting.
  • Add the spinach at the very end or it'll turn an unappetizing shade of olive and lose its delicate texture.
  • Coconut milk naturally separates in the can—shaking it thoroughly before opening ensures even richness throughout.
03 -
  • If you like heat, add a chopped Thai chili or red pepper flakes directly to the pot—they'll infuse the entire soup rather than sitting sharp in one spoonful.
  • Full-fat coconut milk is non-negotiable here; lite versions break under the heat and never achieve that silky texture.
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