6
10 minutes
25 minutes
Vegan
Warm up with this Thai Coconut Red Lentil Soup, a creamy and comforting plant-based meal that's perfect for weeknight dinners and meal prep. Rich, nourishing, and full of flavor, it's an easy vegan soup you'll make again and again.
2 tablespoons vegetable oil or extra-virgin olive oil
1 cup chopped onion
1 cup chopped carrot
1 tablespoon finely chopped garlic cloves (2 or 3 cloves)
3 tablespoons tomato paste
⅓ cup Thai red curry paste, *Note for vegans: Check the label to ensure the curry doesn't include shrimp paste
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper
Salt
1 cup red lentils
3½ cups vegetable broth, or water
1 13.5 ounce can coconut milk (not light)
3 tablespoons fresh lime juice
1 cup fresh cilantro leaves
Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and carrot and cook 5 minutes, or until softened.
Stir in the garlic, tomato paste, curry paste, turmeric and cayenne and cook until fragrant, about 1 minute.
Add the lentils, 1 teaspoon salt and the broth or water. Bring to a simmer, then turn the heat down to medium-low. Partially cover the pan and cook about 20 minutes, until the lentils have swelled and softened and the mixture is thickened.
Remove from the heat and stir in the coconut milk and lime juice. Taste and season with additional salt if you like. Serve in bowls garnished with cilantro.
This Thai Coconut Red Lentil Soup is a warm, comforting meal with a rich, velvety texture and just the right balance of savory, bright, and gently spiced flavors. Perfect for busy weeknights or make-ahead lunches, it's a nourishing plant-based recipe that comes together with minimal effort while delivering plenty of comfort in every bowl. Whether enjoyed on a chilly evening or as a simple meal-prep staple, this soup is both satisfying and deeply restorative.
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