Thai Coconut Red Lentil Soup

Name: Thai Coconut Red Lentil Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: Vegan
Ingredients: 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

Rated 5.0 stars by 1 users

Cuisine

Vegan

Author:

Evany Saenz

Servings

Prep Time

10 minutes

Cook Time

25 minutes

Dietary Preferences

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.

Cook Mode

Ingredients

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

Directions

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.

Recipe Note

This soup keeps about a week in the refrigerator.
For a heartier soup, add 1/2 cup peeled, cubed potatoes along with the carrots.
If you’re not vegan, add a spoonful of plain yogurt (or use a plant-based plain yogurt) to dress this bowl up even more!

This recipe was inspired by Family Style Food.

Thai Coconut Red Lentil Soup

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.