Lentil Red Curry Soup (Printable)

Creamy coconut and lentils simmered with vegetables and red curry paste for a warm, satisfying 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 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 more to taste
17 - Fresh cilantro, chopped (for garnish)
18 - Lime wedges (for serving)

# How-To:

01 - Heat vegetable oil in a large pot over medium heat. Add diced onion and cook for 3 minutes until softened.
02 - Incorporate minced garlic and grated ginger. Cook for 1 additional minute until fragrant.
03 - Stir in red curry paste and ground turmeric. Cook for 1 to 2 minutes, stirring frequently to release aromas.
04 - Add diced carrot, red bell pepper, and optional zucchini, cooking for 2 to 3 minutes to soften.
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 just until wilted, approximately 2 minutes.
07 - Mix in lime juice and adjust salt to taste.
08 - Ladle into bowls, garnish with chopped cilantro, and serve alongside lime wedges.

# Expert Advice:

01 -
  • The way red curry paste melts into coconut milk creates something that tastes restaurant fancy but comes together in under an hour
  • Red lentils practically dissolve into the broth, making every spoonful feel creamy and substantial without any heavy cream
02 -
  • Red curry paste varies wildly between brands, so always start with less and taste as you go
  • The lentils continue absorbing liquid as the soup sits, so the leftovers will be thicker than the first serving
03 -
  • Grating the ginger on a microplane extracts maximum flavor without any fibrous texture
  • Letting the curry paste cook in the oil for a couple minutes before adding liquid makes the final dish taste deeper and more complex
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