This coconut curry lentil soup is creamy, cozy, and packed with bold Thai-inspired flavors. The combination of red curry paste, lemongrass, coconut milk, and lime gives it the most delicious fragrant, zesty kick, while the lentils make it hearty and satisfying and packed with protein.

I love this soup for busy weeknights because it uses simple pantry staples like red curry paste and coconut milk, but tastes like something you’d get in a restaurant. Plus, it’s naturally vegetarian, gluten-free, and can easily be made vegan (just double-check the red curry paste you’re using is suitable for vegetarians!)

If you enjoy this, you’ll probably also love my laksa noodle soup, this red lentil dahl, or this Thai-inspired fried rice.

Ingredient Notes

Here are the ingredients you need for this warming coconut curry lentil soup – scroll down to the recipe card for the exact quantities needed.

• Red lentils – They cook quickly, break down easily, and make the soup creamy without needing much blending. Green or brown lentils won’t work the same way here.
  
• Red curry paste – Store-bought paste makes this quick, but check the label if you need it vegetarian (some contain shrimp paste). You can adjust the spice level depending on the brand.
  
• Lemongrass paste – Adds that authentic Thai citrusy flavor without needing to hunt down fresh lemongrass stalks. If you can’t find it, you could use extra lime juice/zest at the end.
  
• Coconut milk – Full-fat is best for creaminess, but light coconut milk works if you want a lighter version.
  
• Vegetables – Carrot, pepper, and cauliflower bulk out the soup and add natural sweetness to balance the curry paste.
  
• Lime & cilantro – These bring everything to life at the end. Don’t skip them – they’re what brighten up the richness of the soup.

How to Make Red Curry Lentil Soup

Step 1) Cook your Lentils 

Cook your red lentils according to package instructions and set aside. Make sure you wash them well before cooking and spoon the foam off the top of the lentils as they cook.

Step 2) Sauté the Aromatics

Heat oil in a large pan and sauté the onion, carrot, and red pepper for 5 minutes until softened. Add garlic & ginger paste, lemongrass paste, and red curry paste. Stir for 3–4 minutes until fragrant.

Step 3) Add Stock, Lentils, & Cauliflower

Pour in vegetable stock and add cauliflower florets. Simmer for 5–10 minutes until tender. 

Add cooked lentils and half the cilantro

Step 4) Blend & Add the Coconut Milk & Lime Juice

Then, blend until smooth (a hand blender works best). Stir in coconut milk, squeeze in the lime juice, and season with salt. Serve hot with a drizzle of coconut milk and more fresh cilantro on top.

Chef’s Tips / Cooking Hacks

• Blending – If you prefer a chunkier texture, only blend half the soup and leave some vegetables whole.
  
• Make it spicier – Add an extra spoon of curry paste or a pinch of chili flakes.
  
• Save time – Use pre-cooked lentils (like the vacuum-packed kind) to make this even quicker.
  
• Boost the protein – Stir in some chickpeas or tofu cubes for extra protein.

Storage

• Fridge: Store in an airtight container for up to 4 days.
  
• Freezer: Freeze in portions for up to 3 months. Defrost overnight in the fridge before reheating.
  
• Reheating: Warm gently on the stove, adding a splash of stock or water if it thickens too much.
  

FAQs

Can I use green or brown lentils instead?
Not for this recipe – they hold their shape too much. Stick with red lentils for a creamy soup.

Is red curry paste very spicy?
It depends on the brand. Some are mild, others pack real heat. Start with less and add more to taste.

Can I make this oil-free?
Yes, sauté the vegetables in a splash of water or stock instead of oil.

What can I serve it with?
I love pairing it with naan bread or rice for a heartier meal.