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.
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.