Lentil Red Curry Soup (Printable)

Creamy coconut milk and red lentils unite with fresh vegetables and spices for a comforting 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 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

# Directions:

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 minute until fragrant.
03 - Mix in red curry paste and ground turmeric; stir and cook for 1 to 2 minutes to develop flavors.
04 - Add diced carrot, red bell pepper, and optional zucchini; cook for 2 to 3 minutes to soften slightly.
05 - Stir in rinsed red 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 - Add baby spinach and cook just until wilted, approximately 2 minutes.
07 - Stir in lime juice and adjust salt to taste.
08 - Ladle soup into bowls, garnish with chopped cilantro, and serve with lime wedges.

# Expert Suggestions:

01 -
  • It comes together faster than you'd expect, making weeknight dinners feel less like a chore and more like a small victory.
  • The flavors are bold enough to feel adventurous but creamy enough to wrap around you like a favorite sweater.
02 -
  • The soup will thicken as it sits; if you're reheating it the next day and it's too thick, a splash of broth or water brings it back to life.
  • Red curry paste varies wildly by brand in terms of heat and saltiness, so start with less than you think you need and taste your way to the right balance.
03 -
  • Don't stir constantly once the soup is simmering; let it bubble gently and undisturbed, which gives the lentils space to soften evenly.
  • If you make this a day ahead, store it in the refrigerator and rewarm gently over low heat; the flavors will have deepened overnight, and you'll wonder why you don't always cook this way.
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