Lentil Red Curry Soup (Printable)

Creamy coconut and lentils meet red curry and fresh veggies in this comforting, flavorful bowl.

# 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 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 (14 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)

# Steps:

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 - Incorporate diced carrot, bell pepper, and zucchini if using. Sauté for 2 to 3 minutes to soften slightly.
05 - Add rinsed lentils, coconut milk, vegetable broth, and soy sauce. Bring to a boil, then reduce to a simmer uncovered for 20 to 25 minutes until lentils are tender and vegetables cooked through.
06 - Add baby spinach and cook for approximately 2 minutes until just wilted.
07 - Stir in lime juice and season with salt to taste. Remove from heat.
08 - Ladle soup into bowls, garnish with chopped cilantro, and serve with lime wedges on the side.

# Expert Advice:

01 -
  • It tastes like you fussed over it for hours, but honest assessment puts you at thirty-five minutes of actual simmering.
  • The red lentils dissolve into the broth just enough to thicken it naturally, no cream or roux required.
  • One pot means one thing to clean, which feels like a genuine victory on weeknights.
02 -
  • Don't rinse the lentils obsessively or you'll rinse away starches that help thicken the soup naturally—a quick rinse under cold water is plenty.
  • Stir the broth occasionally during simmering so the lentils cook evenly, but don't hover over it or you'll worry for no reason and overcook them.
  • The lime juice isn't a garnish you can skip; it's the whole reason this tastes bright instead of heavy.
03 -
  • Make a double batch and freeze it in portions; it defrosts beautifully and tastes even more complex after a freeze-thaw cycle.
  • If you have time, grind your own curry paste from fresh chilies, garlic, and spices—the difference is worth it once, even if store-bought becomes your default.
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