Lentil Red Curry Soup (Print Version)

A cozy blend of lentils, coconut milk, and red curry spices simmered to flavorful perfection.

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

# Directions:

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. Cook, stirring frequently, for 1 to 2 minutes to develop aroma.
04 - Add diced carrot, red bell pepper, and optional zucchini. Sauté for 2 to 3 minutes to soften slightly.
05 - Add rinsed lentils, coconut milk, vegetable broth, and soy sauce. Bring to a boil, 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 season with salt to taste.
08 - Ladle soup into bowls, garnish with chopped cilantro, and serve alongside lime wedges.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you spent all day simmering spices.
  • One pot means less cleanup and more time actually enjoying your food.
  • Red lentils dissolve slightly into the broth, creating a naturally creamy texture without any cream.
02 -
  • Don't skip the blooming step with the curry paste; it transforms it from tasting raw and one-dimensional to complex and integrated.
  • Full-fat coconut milk makes a visible difference in creaminess, so it's worth the small cost difference.
  • Add the lime juice at the very end, not during cooking; heat diminishes its brightness and defeats the purpose.
03 -
  • Taste and adjust seasoning in stages rather than all at once; you can always add more salt or lime, but you can't take it out.
  • If your soup breaks and the coconut milk separates, it usually means the heat was too high; lower it and stir gently to bring it back together.
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