Lentil Red Curry Soup (Printable Version)

Creamy coconut and lentils mingle with vegetables in a soothing red curry blend.

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

# Preparation steps:

01 - Heat vegetable oil in a large pot over medium heat. Add diced onion and sauté for approximately 3 minutes until softened.
02 - Stir in minced garlic and grated ginger, cooking for an additional minute until fragrant.
03 - Add red curry paste and ground turmeric, cooking for 1 to 2 minutes while stirring to release their aromatics.
04 - Add diced carrot, red bell pepper, and zucchini (if using), sautéing for 2 to 3 minutes to begin softening.
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, or until lentils are tender and vegetables softened.
06 - Stir in baby spinach and cook just until wilted, about 2 minutes.
07 - Incorporate lime juice and season with salt to taste, stirring well.
08 - Ladle soup into bowls, garnish with fresh cilantro, and serve alongside lime wedges.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can have something that tastes like you spent all day on it without the actual time commitment.
  • The creamy coconut milk and tender lentils create a bowl that feels indulgent even though it's completely plant-based and honest.
  • It's endlessly forgiving—too spicy, add more coconut milk; too mild, add more curry paste; missing a vegetable, just swap it for whatever you have.
02 -
  • Don't skip the blooming step with the curry paste—this one technique is the difference between a soup that tastes like home cooking and one that tastes like you followed a recipe.
  • Taste as you go, especially once the lentils start breaking down, because they'll absorb flavors and you might need more salt or lime than you expect.
03 -
  • Keep your curry paste in the freezer after opening it; it stays fresh for months and you'll always have it ready for moments like these.
  • Toast your spices in a dry pan before adding them to maximize their flavor—or in this case, let the curry paste do that work for you by blooming it in the oil.
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