Lentil Red Curry Soup (Printable)

Creamy coconut and red curry blend with lentils and fresh vegetables for a warming bowl.

# Components:

→ 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, adjust to taste
17 - Fresh cilantro, chopped (for garnish)
18 - Lime wedges (for serving)

# Method:

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 1 minute until fragrant.
03 - Stir in red curry paste and ground turmeric. Sauté for 1 to 2 minutes to release aromas.
04 - Add diced carrot, red bell pepper, and optional zucchini. Cook, stirring often, for 2 to 3 minutes.
05 - Add red lentils, coconut milk, vegetable broth, and soy sauce. Bring mixture to a boil, then reduce heat to a simmer and cook uncovered for 20 to 25 minutes until lentils are tender.
06 - Stir in baby spinach and cook just until wilted, about 2 minutes.
07 - Add lime juice and salt to taste. Stir well, then remove from heat.
08 - Ladle soup into bowls, garnish with chopped cilantro, and serve with lime wedges.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you spent all day on it.
  • One pot means less cleanup and more time enjoying the actual meal.
  • The coconut milk makes it satisfying enough to feel indulgent, but the lentils keep it grounded and real.
02 -
  • Don't skip blooming the curry paste in oil—this step unlocks flavors that would otherwise stay locked away and make the soup taste one-dimensional.
  • Coconut milk separates, which is completely normal and actually wonderful; the thick part at the top is what makes the soup rich, so stir the can before pouring.
  • Lime is your final seasoning, not optional—it cuts through the richness and makes everything taste alive and balanced.
03 -
  • If you want heat, add a sliced chili or a pinch of chili flakes, but add them early so the flavor infuses rather than burns.
  • Taste the broth constantly as it simmers; red curry paste varies wildly in intensity between brands, so trust your own mouth more than any recipe.
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