Lentil Red Curry Soup (Print Version)

Hearty lentils blended with coconut milk, red curry, and fresh veggies for a flavorful, cozy meal.

# 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, adjust 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 cook 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, stirring, for 1 to 2 minutes to release aromas.
04 - Add diced carrot, red bell pepper, and optional zucchini. Sauté for 2 to 3 minutes.
05 - Add 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 through.
06 - Stir in baby spinach and cook for approximately 2 minutes until wilted.
07 - Add lime juice and salt to taste. Stir well.
08 - Ladle soup into bowls, garnish with chopped cilantro, and serve with lime wedges.

# Expert Tips:

01 -
  • It comes together in under an hour, which means weeknight dinner without the stress or the takeout guilt.
  • The soup tastes better the next day when all those flavors have gotten to know each other properly.
  • It's naturally vegan and gluten-free, so it works for basically everyone at your table without any awkward substitutions.
02 -
  • Red lentils fall apart if you cook them too long, so twenty-five minutes is your ceiling—past that and you have lentil paste instead of soup.
  • Full-fat coconut milk is genuinely different from lite, and this is one of those recipes where that difference matters completely.
  • Add the spinach at the very end or it disappears and becomes bitter; raw spinach wilts in seconds once it hits the hot broth.
03 -
  • Taste the soup as you go and adjust the curry paste and salt in small increments—it's easier to add more flavor than to dial it back once it's too strong.
  • Full-fat coconut milk separates naturally, so shake the can or stir it thoroughly before opening so you get the cream and the liquid mixed together properly.
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