Lentil Red Curry Soup (Printable Version)

Comforting lentils and vegetables meld with coconut milk and red curry paste for a cozy, flavorful dish.

# 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, adjust 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 - 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, stirring to release aromas.
04 - Add diced carrot, red bell pepper, and optional zucchini; sauté for 2 to 3 minutes.
05 - Stir in 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 are cooked.
06 - Stir in baby spinach and cook for 2 minutes until wilted.
07 - Add lime juice and season with salt to taste. Stir well.
08 - Ladle into bowls, garnish with chopped cilantro, and serve with lime wedges.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can have restaurant-quality soup on a weeknight without the stress.
  • The lentils get creamy and almost melt into the broth, making it feel indulgent without being heavy.
  • Every spoonful tastes complex and layered, like you spent hours on it, but you really didn't.
02 -
  • Don't skip the step of cooking the curry paste and turmeric together in the oil—this is what keeps the flavors from tasting muddy or harsh and instead makes them sing.
  • If your soup breaks or the oil separates from the broth, it's usually because the heat is too high; turn it down and whisk in a splash of the broth to re-emulsify the coconut milk.
03 -
  • If the soup tastes too spicy, stir in more coconut milk rather than water—it rounds out the heat and keeps the soup luxurious.
  • Toast a small handful of coconut flakes in a dry pan while the soup simmers, then scatter them on top just before serving for an unexpected textural contrast that feels fancy.
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