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May 5 / JW

Curried Lentil Soup


It’s getting colder now, and that means time for more soup! This one is quick and takes minimal effort and is especially great if you’re on a budget. I love making soups because they are even better as leftovers, and you can always freeze some too for a quick meal later on.

First, dice carrots and onion and saute until soft, about 5-7 minutes.

Next, add the garlic, and then the curry paste. I’m using a thai red curry paste which you can find in any grocery store.  Cook the curry and veg mix for a couple minutes, then add your liquid.

You’ll need at least double the amount of liquid to lentils, or more if you like a thinner soup. I added one cup(one small can) of coconut milk and 3(plus a little bit) cups of vegetable stock, and the soup was pretty thick which is fine by me, but if you want it runnier, just add more stock or water.

Let it simmer mostly covered for about 30 minutes or until the lentils are cooked through. Serve with a little dollop of greek yogurt or some crusty bread. Enjoy!

Here’s the Recipe:

Thai Curry Lentil Soup


  • 1 Carrot, diced
  • 1 Small Onion, diced
  • 1 Garlic clove, chopped
  • 2 Cups Red Lentils
  • 4 Cups Vegetable Stock
  • 1 Cup Coconut Milk
  • 1 Tbl Thai Red Curry Paste

Cooking Directions

  1. Saute veggies until soft
  2. Add curry paste and garlic. Cook for 2 minutes
  3. Add stock and coconut milk, and lentils.
  4. Cook on low partially covered until lentils are cooked through, 30-40 minutes.

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