Lentil Red Curry Soup (Printable)

Creamy coconut and lentils combined with fresh vegetables in a warming red curry broth.

# What You'll 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) coconut milk, full-fat
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)

# Step-by-step 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 for 1 to 2 minutes while stirring to release flavors.
04 - Add diced carrot, red bell pepper, and optional zucchini; sauté for 2 to 3 minutes.
05 - Add red 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 for about 2 minutes until wilted.
07 - Add lime juice and season with salt to taste.
08 - Ladle soup into bowls, garnish with chopped cilantro, and serve with lime wedges.

# Expert Advice:

01 -
  • Ready in under an hour but tastes like you've been simmering it all day.
  • One pot means minimal cleanup, maximum coziness on busy nights.
  • The red lentils dissolve slightly, making the broth naturally creamy without heavy cream.
02 -
  • Don't skip rinsing the lentils or your soup will be gritty and unpleasant—this one mistake taught me the hard way.
  • The spinach goes in at the very end; adding it earlier turns it into sad, gray threads that disappear into nothing.
  • Taste the curry paste before committing the full amount—some brands are fiery while others are mild and aromatic.
03 -
  • Make it the night before—the flavors deepen as they sit, and the whole soup tastes even better when reheated gently.
  • Freeze what you don't eat in individual portions; future you will be grateful on nights when cooking feels impossible.
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