Lentil Red Curry Soup (Printable)

Vibrant red curry with lentils, coconut milk, and vegetables simmered for a comforting meal.

# Ingredient List:

→ 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, or 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 sauté 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, stirring constantly for 1 to 2 minutes to release their aroma.
04 - Add diced carrot, red bell pepper, and zucchini if using; cook for 2 to 3 minutes, stirring occasionally.
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 - Incorporate lime juice and adjust salt to taste.
08 - Ladle soup into bowls, garnish with chopped cilantro, and serve alongside lime wedges.

# Expert Advice:

01 -
  • It comes together in less than an hour, and most of that is hands-off simmering time.
  • Red lentils dissolve slightly, creating a naturally creamy texture without any dairy whatsoever.
  • The coconut milk and curry paste do all the heavy lifting flavor-wise, so you taste restaurant-quality depth from your own stovetop.
02 -
  • If your curry paste is old or low-quality, this soup will taste flat no matter what else you do—invest in a fresh container from a shop with good turnover.
  • Add the spinach at the very end so it stays fresh and bright green; cooking it too long turns it dull and slightly metallic-tasting.
  • Taste constantly as you simmer, especially after the lentils have cooked down, because flavors concentrate and salt needs adjusting.
03 -
  • Full-fat coconut milk is essential—don't use the light version or this soup loses its soul.
  • Add lime juice at the very end, after you've tasted and seasoned, because acidity brightens everything and prevents the dish from tasting dull or heavy.
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