Creamy vegan Thai-inspired Red Curry Lentil Soup with Sweet Potatoes delivers crave-worthy comfort and warmth in a hurry! It’s light yet satisfying and so easy!
Why This Recipe is a Keeper!
You know it as well as I do–after a full day, dinner needs to have minimal steps. My Thai Red Curry Lentil Soup with Sweet Potatoes is perfect when you’ve had a long day and need some comfort and warmth in a hurry.
This creamy, spicy soup has a complex Thai-inspired flavor but comes together quickly with purchased red curry paste.
- Can be made in a slow cooker or the Instant Pot
- Sooooo tasty!!!
How to make Thai Red Curry Sweet Potato and Lentil Soup:
Here’s everything you’ll need to make this red curry lentil soup recipe along with how to prep the ingredients. See the recipe card below for the exact quantities.
- Red Curry Paste: I no longer bother making my own red curry paste after discovering the Maesri line of curry pastes at a local international market. These pastes have plenty of punch, are made from real ingredients, and flavorwise, beat grocery store brands hands down. Their Thai green curry paste is also fabulous!
- Red Lentils: Red lentils cook much faster than brown or green lentils and at approximately the same rate as sweet potatoes. You can use the other types of lentils but you’ll need to cook them longer than red lentils or cook them separately then add them to the soup.
- Vegetable Broth: If you’re not concerned about the soup remaining vegan, you can also use chicken broth.
- Gather and prep the ingredients.
- Melt the coconut oil or heat the canola oil over medium-high heat.
- Add the onions, reduce the heat and cook until they’ve softened up.
- Add the garlic and the red curry paste and give it a quick stir.
- Then add the broth, sweet potatoes, lentils and tomatoes.
- Bring that up to a boil, then simmer until the red lentils and sweet potatoes are tender. Red lentils get super-soft but that’s what you want!
- Stir in the coconut milk and heat it through.
- Add cilantro and lime juice if using…
- Season with salt and black pepper to taste.
That’s it! Thai Red Curry Lentil Soup with Sweet Potatoes! Serve garnished with cilantro sprigs and lime wedges.
Chef Tips and Tricks:
- It’s always a good idea to look lentils over for stones, sticks and odd-looking bits. I do this on an inexpensive white paper plate so I can easily add them to whatever I’m cooking. Place a small amount on the paper plate, look them over then bend the paper plate to easily add them to the soup or whatever you’re making.
- Vary the veggies! Not a sweet potato fan? Try regular potatoes, carrots, butternut squash, rutabaga or turnips.
Frequently Asked Questions:
Absolutely! This red curry lentil soup freezes great so make a double batch and freeze in small portions for delicious Thai comfort all winter long! Cool completely then place in containers in the amount desired.
Cook the onions and garlic on the stovetop as directed. Add the red curry paste and give it a quick stir. Transfer to your slow cooker and add the broth, sweet potatoes, tomatoes and lentils. Cover and cook on High for 3-4 hours or on Low for 6-7 hours. Add the coconut milk and heat through for 20-30 minutes keeping the slow cooker uncovered. Add the cilantro, lime juice and salt and black pepper to taste.
Yes! As with most soups and stews, lentil soup only gets better when it sits a day or two. Cool completely then refrigerate. Reheat on the stovetop or in the microwave.
Yes, but it will probably be just as fast on the stovetop. Cook the onions and garlic. Add the red curry paste then add the broth, sweet potatoes, tomatoes and lentils. Cover and cook on High for 15 minutes. Let the pressure release naturally. Add the coconut milk, cilantro and lime juice and heat through uncovered.
More great vegetarian and vegan soups you’ll love!
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Thai Red Curry Lentil Soup with Sweet Potatoes
- 2 tablespoons canola oil - or coconut oil
- 1 large onion - finely chopped
- 4 cloves garlic - minced
- 3 tablespoons red curry paste - or to taste
- 6 cups vegetable broth - or chickren
- 2 large sweet potatoes - peeled and cubed (½-inch cubes)
- 1 can (15-ounce) petite diced tomatoes - undrained
- 1 ½ cups red lentils - picked over
- 1 can (14.5-ounce) unsweetened coconut milk - light or regular
- Salt and freshly ground black pepper - to taste
- ¼ cup chopped cilantro - plus more for garnish if desired
- 1-2 tablespoons lime juice - optional
- Heat oil over medium-high heat in a large heavy pot such as a Dutch oven.
- Add the onion, reduce heat to medium and cook 5 to 7 minutes or until onion begins to soften.
- Add the garlic and red curry paste, give it a quick stir, then add the broth, sweet potatoes, tomatoes and lentils.
- Bring to a boil, cover slightly and simmer until potatoes and lentils are tender about 20 minutes. (Will be thick.)
- Add the coconut milk and heat through.
- Season to taste with salt and black pepper. Stir in cilantro and lime juice if using.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.