Red Lentil Curry Soup Recipe

Red Lentil Curry Soup

One thing that I like about this Red Lentil Coconut soup is that the flavor and the soup can come together in under an hour.
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Author: Shelly Hughes


  • 1 onion, diced
  • 4 celery stalks, diced
  • 1 cup carrots, diced
  • 1 garlic clove, minced
  • 1 1/2 cup red lentils, uncooked
  • 1 tbsp red curry paste
  • 1/2 tsp curry powder
  • 1/2 tsp cumin
  • 1/4 tsp freshly grated ginger
  • 4 cup vegetable broth
  • 1 13.5 can unsweetened coconut milk
  • 1-2 tbsp fresh lemon juice (to taste)
  • 1 tbsp tamari (optional if salt is an issue)
  • 1/4 tsp black pepper
  • 1 cup chopped spinach (greens of choice)


  • This is a no oil saute for this soup.
    To a medium soup pot add, onions, carrots and celery and add a little bit of water and stir the veggies. Sauté for about 5-7 minutes until the veggies start to soften. Add in the garlic and stir for about 1 minute. You can add small amounts of water if the veggies start to stick. I recommend about 2 tbsp of water at a time.
  • Add in the ginger, red curry paste, curry, cumin and stir. Add in the red lentils. Add in vegetable broth, coconut milk, lemon juice, tamari and pepper. Stir and bring to simmer. Add in the spinach. Bring the soup to a simmer. Cover the soup and cook for about 45 minutes. Stirring often.


Optional: Garnish with a pinch of red pepper flakes
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