Description

This Red Curry Lentil Soup is hearty, healthy, cozy, and full of flavor. Made with protein-rich lentils, creamy coconut milk, and fragrant red curry paste, it’s the perfect dump-and-cook soup for busy weeknights. You can make it in the slow cooker, stovetop, or Instant Pot, and it stores beautifully for meal prep.

Ingredients

Units

1 1/2 cups green or black lentils, rinsed
3 tablespoons red curry paste (I use this one)
2 tablespoons extra-virgin olive oil or coconut oil
3 cloves garlic, minced
2 teaspoons freshly grated ginger
1 medium yellow onion, diced
4 cups low-sodium chicken broth, bone broth, or veggie stock
2 cups water
2 teaspoons brown sugar (or coconut sugar, white sugar, or honey)
1/2 cup full-fat coconut milk (about half of a 13.5-ounce can, stirred)
1 tablespoon kosher salt, plus more to taste

For Garnish:

2-3 green onions, thinly sliced
1/2 cup chopped fresh cilantro leaves and/or 1/4 cup chopped fresh Thai basil leaves
1-2 limes, cut into wedges, freshly squeezed before serving

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Instructions

Slow Cooker:

Add all ingredients except the coconut milk and garnish to the slow cooker. Stir to combine.
Cover and cook on High for 3-4 hours or Low for 4-6 hours, until the lentils are tender. Stir the soup halfway through (1–2 hours in) to help dissolve the curry paste. If you won’t be home, dissolve the paste into the warm broth or water before starting.
Stir in coconut milk about 30 minutes before serving.
Ladle into bowls and garnish with green onions, cilantro, Thai basil, and lime juice. Optionally, add a swirl of coconut milk to make it pretty.

Stovetop:

Combine all ingredients except the coconut milk and garish in a large pot or Dutch oven.
Bring to a boil, then reduce heat and simmer uncovered for 35–40 minutes, stirring occasionally, until lentils are tender.
Stir in coconut milk, simmer 5 more minutes, and adjust seasoning. Garnish and serve.

Instant Pot:

Add all ingredients except the coconut milk and garnish to the Instant Pot.
Lock lid and cook on High Pressure for 12 minutes, then let pressure release naturally for 10 minutes. Stir in coconut milk, season to taste, and garnish before serving.

Storage: Store in an airtight container in the fridge for up to 5 days. Freeze portions for up to 3 months.

Notes

Start with 1 tablespoon of salt; for 2 cups of lentils, that isn’t much, so you’ll likely need more. Salt will depend on the broth you use—always taste and adjust. Curry paste is thick, so give the soup a big stir 1–2 hours into cooking to make sure it dissolves. If you won’t be home, whisk the curry paste into hot broth or water before adding.

Green or black (beluga) lentils hold their shape best; red lentils will break down and make the soup creamier.

You’ll need 6 cups total liquid—use any combination of broth and water you like.

Any sweetener works here: coconut sugar, brown sugar, white sugar, or even honey.

Coconut milk: Use full-fat coconut milk from a can and stir it before adding. You can use “lite” coconut milk if you prefer. Do not use refrigerated coconut milk in a carton—it has a completely different texture.

Fish sauce is optional but adds great umami depth if you have it on hand. Add 1 tablespoon, if desired.