Thai Red Curry Lentil Soup
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Vegan Thai Red Curry Lentil Soup delivers bold flavor in every spoonful with creamy coconut milk, aromatic red curry paste, tender lentils, and loads of veggies all simmered together for a meal that’s equal parts comforting and exciting. Ready in under an hour, it’s perfect for busy weeknights or some quick comfort!
“This was absolutely delicious! It’s one of those dishes that is hard to stop eating – I wanted more even after I was full just because it was so dang tasty.”
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.
This Thai Red Lentil Curry is:
- Easy!
- Freezer-friendly!
- Can be made in a slow cooker or the Instant Pot.
- Sooooo tasty!!!
How to make Thai Red Curry Sweet Potato and Lentil Soup:
Recipe Ingredients:
Here’s everything you’ll need to make this red curry lentil soup recipe. See the recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
- 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.
Step-By-Step Instructions:
- 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.
recipe faqs:
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!
- Italian Vegetable Stew
- Vegetable Barley Soup
- Vegetable Bean Soup
- Smoky Spanish Vegetable and White Bean Soup with Kale
Get all my soup recipes at Soups and Stews – From A Chef’s Kitchen.
Thai Red Curry Lentil Soup with Sweet Potatoes
Ingredients
- 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 (1/2-inch cubes)
- 1 can (15-ounce) petite diced tomatoes, undrained
- 1 1/2 cups red lentils, picked over
- 1 can (14.5-ounce) unsweetened coconut milk, light or regular
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped cilantro, plus more for garnish if desired
- 1-2 tablespoons lime juice, optional
Instructions
- 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.
Video
Notes
- Vary the veggies! Try regular potatoes, carrots, butternut squash, rutabaga, or turnips.
- Always look lentils over for stones, sticks and odd-looking bits. I do this on an inexpensive white paper plate to easily add them to what I’m cooking.
- Can be made up to 2 days ahead. Cool thoroughly.
- Reheat on the stovetop or in the microwave for individual servings.
- Cool thoroughly and package as desired. Freeze up to 2 months.
- Thaw in the refrigerator or microwave. Reheat on the stovetop or in the microwave.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
Can you freeze this soup?
Hi, Anne, Thanks so much for your question. You absolutely can freeze this soup; it does very well. Whenever your freeze something, be sure to cool it down all the way before placing the lid on putting it in the freezer. Condensation is what causes those ice crystals and can cause freezer burn. Thanks again and hope you enjoy!
I made this for supper tonight and it was a big hit 🙂 My meat loving husband even had seconds! My only “issue” was that the coconut milk curdled … because of the acidity of the tomatoes I guess? I will still make it again, it just looked a little “off”. Very yummy!
Hi, Mylene, Thanks so much and so glad you all enjoyed! Honestly, I had never heard of coconut milk “curdling.” Did not know something that was not dairy could do that so I did a little research. Yes, the heat could do that. Evidently, if you just keep stirring, that should break up. If that happens, it will not affect the flavor but yes, will look a little funky. Thanks again and thanks for letting me know what happened! Learn something new every day!
This is to die for delicious. I’ve made this recipe at least a dozen times and have meant to leave a review well before now! I did use coconut oil, added some fresh chopped ginger and used fresh tomatoes. Oh, also added the zest and juice of a lime and pureed half of it. Also, love that from time veggies chopped to soup in bowls, it’s on the table in 20 min tops:)
Hi, Olivia, Thanks so much and glad you enjoyed! Now that it’s cooling off here, I will be making this soup again myself! It’s one of my favorites, too. Love that you added your own special touches to make it your own. Thanks again and please stay in touch!
Wow what a great soup!!
It is winter here in New Zealand at the moment and we have just devoured you fantastic creation.
With warmed sourdough bread.
This will be a family favourite .
Thanks Mark.
Hi, Mark, Thank you so much! So glad you enjoyed and happy to hear from New Zealand! Take care and stay warm!
This has to be one of the best soups I’ve ever made! I had already chopped and added fresh ginger before I realized the recipe didn’t call for any. It was a good addition. I also added a good size scoop of peanut butter the first time I made it. It is good with that addition as well. I let my daughter taste it, and she went home and made a pot for her family that night. Thank you so much for sharing this marvelous recipe.
Thanks, Tami! So glad your whole family is enjoying! I didn’t include ginger in the recipe because most red curry pastes already have it. However, if you like it with more, by all means, go for it! I also love that you made this soup your own with the addition of the peanut butter; it sounds perfect! Thanks again and please stay in touch!
Beautiful soup! Very good, however tends to be very sweet. I prefer to add sriracha and ichimi togarashi that I had on hand for some extra spice (:
Thanks, Alexandra! It’s definitely a matter of personal taste, but glad you enjoyed overall!
My husband and I love this soup so much I’ve made it twice recently. It will now be on my rotating roster as a favorite. I do mash the soup to make it less chunky just before serving and use only the full fat coconut milk, not light.
Thank you for sharing the recipe!
Thanks so much, Jennifer! Glad you are enjoying!
How many people does this soup serve? Looks amazing!
Hi, Rayleigh, Thanks for your question. I just changed my recipe format and in the conversion, some information must have been lost in cyberspace. I’ll be going through and adding what’s missing so I appreciate your letting me know on this one. Anyway, it serves 4 to 6 people. Thanks again and hope you enjoy!
This is my new favourite soup! It’s a hearty texture and FULL of flavour, soooo good!! Thanks for sharing this recipe.
Thanks, Lara! So glad you are enjoying! You made my day and please stay in touch!
Made this soup for the second time today it’s delicious.
My husband and I try to go vegan at least twice a week and this is one of our go to meals.
Thanks so much, Anne! So glad you enjoy this recipe so much!
It’s a favorite of ours, too. Please stay in touch!