Red Curry Lentil Soup Recipe

We’re a “soup all year” home, and this fantastic red curry lentil soup is a great way to get in some plant-based protein for a simple and easy meal. This soup is made with roasted red peppers, curry paste or powder, tomatoes, and corn for a delicious and nutritious lunch. Squeeze a bit of lemon at the end for an extra burst of acidity!

I love meal prepping and simmering huge pots of soup for the week.  This soup is perfect to make a large pot of on the weekend and enjoy for a quick lunch or dinner during the week.

This Red Curry Lentil Soup Recipe Is:

• Sweet
• Citrusy
• Earthy
• Spicy (but you can dial down the spice if you don’t like heat)
• Bright
• Vegan
• Dairy Free
• Pantry Staple Friendly!  Use what you got on hand 🙂

I love red lentils because of how quick and low maintenance they are to cook.  Traditional lentils can require constant stirring and attention, but red lentils dissolve and become velvety the longer the cook.  They are perfect for soups or stews, and I love the texture and earthy flavor they add.

What’s In this Red Lentil and Curry Soup?

See the recipe card below for full ingredient amounts and recipe instructions!

• Red Curry Paste – I like using a curry paste for this recipe, however you can also use curry powder too!  The red curry paste gives this recipe a fantastic and spicy flavor.
• Red Lentils: one of my favorite legumes to stock up on! I always keep a few pounds on hand, they are great to throw into soups like this as they dissolve and you can’t even tell they are there.
• Diced Tomatoes:  I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on!
• Vegetable Stock
• Olive Oil
• Garlic
• Carrots
• Corn
• Turmeric – a staple in our spice cabinet!
• Cumin: also adds a really nice flavor to this recipe – cumin has a lightly smokey flavor found in a lot of soup and chili recipes.

How Do I Make This Lentil Soup with Curry?

1. In a large soup pot, heat the olive oil over low heat.  Add the garlic, celery, carrots, and onion and sauté on low for 5 minutes.
2. Add the corn, diced tomatoes, roasted red pepper, lentils, curry paste and cumin.  Stir to combine
3. Add the Vegetable Stock and bring to a boil.  Once boiling, reduce the heat to a summer.  Simmer on low for 30 minutes until the lentils are cooked and dissolve into the soup.
4. Add salt and pepper to taste.  You can leave the soup chunky or blend with an immersion blender. Garnish with cilantro and some crushed red pepper flakes or hot sauce for a little heat.

What Should I Serve with Red Lentil Soup?

Garlic Lover’s Baked Garlic Bread

 5 Ingredient No-Knead Olive Oil Skillet Bread (Vegan)

DA’s Classic Coleslaw 

Pot Luck Greek Salad with Homemade Vinaigrette 

 Rainbow Quinoa Salad

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Red Curry Lentil Soup

Kelly Jensen

This Red Curry Lentil Soup recipe is an easy pantry lunch or dinner that is loaded with flavor! With red lentils, fresh or frozen produce, some simple spices – and is easy to batch cook, meal prep, or make ahead. This red lentil curry soup is the best recipe to make with ingredients you already have. I like serving this soup with a thick slice of 4-ingredient homemade bread, garlic knots, or a simple and easy herb focaccia.

5 from 4 votes

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Course Dinner, Lunch, Soup

Cuisine American, Mediterranean

Servings 6

Calories 299 kcal

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 4 cloves garlic
• 2 carrots diced
• 1 sweet onion diced
• 1 cup sweet corn canned or frozen
• 1 14 ounce can or box Diced Tomatoes
• 2 cups red lentils
• 1 cup roasted red peppers
• 1 teaspoon curry powder
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 8 cups Vegetable Stock
• Sea Salt and Black Pepper
• Cilantro for garnish
• Crushed Red Pepper Flakes

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Instructions

 

• In a large soup pot, heat the olive oil over low heat.  Add the garlic, carrots, and onion and sauté on low for 5 minutes.
• Add the corn, diced tomatoes, lentils, roasted red pepper, curry paste and cumin.  Stir to combine
• Add the Vegetable Stock and bring to a boil.  Once boiling, reduce the heat to a summer.  Simmer on low for 30 minutes until the lentils are cooked and dissolve into the soup.
• Add salt and pepper to taste.  Garnish with cilantro and some crushed red pepper flakes or hot sauce for a little heat.

Nutrition

Calories: 299kcalCarbohydrates: 52gProtein: 17gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1275mgPotassium: 769mgFiber: 21gSugar: 7gVitamin A: 4173IUVitamin C: 17mgCalcium: 59mgIron: 5mg

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