If you’re looking for a cozy, flavorful dinner that comes together with almost no effort, this Red Curry Lentil Soup is it! It’s hearty, naturally dairy-free, and packed with protein-rich lentils in a creamy coconut broth.
I’ll be the first to admit I’ve been hesitant about dump-and-cook soup recipes in a slow cooker. So much flavor usually comes from sautéing the aromatics first. But this curry lentil soup is one of those magical exceptions. You can throw everything into your slow cooker and walk away—and still end up with a rich, fragrant, nourishing bowl that tastes like it simmered all day.
It’s easy, inexpensive, and everyone loves it.
The secret ingredient here is this red curry paste. While I still love a classic lentil soup, red curry paste in this recipe is the shortcut that adds big flavor with zero effort, and you can find it in just about any grocery store or order it online. If you don’t have curry paste, you can easily substitute your favorite curry powder instead.
Why You’ll Love Curry Lentil Soup
- One of the easiest slow cooker meals you’ll ever make.
- Works in the slow cooker, Instant Pot, or stovetop.
- Nutritious, filling, and naturally dairy-free.
- Freezer-friendly and perfect for meal prep.
Ingredients
- Olive oil or coconut oil: For a silky base that helps carry the curry flavors, you’ll need to add a little good fat. I use extra virgin olive oil. Coconut oil works, too.
- Garlic, ginger, and onion: The aromatic trio that builds a deep, savory foundation. Not only do the tastes incredible, but garlic, ginger, and onion all have powerful antioxidants and plant nutrients.
- Red curry paste: Our secret shortcut ingredient for bold, warming flavor (or swap in curry powder if you prefer). I use this one.
- Lentils: Green or black lentils hold their shape beautifully and add protein and fiber. Red lentils work, but they will completely fall apart so the texture will be a little different.
- Broth and water: You’ll need 6 cups of cooking liquid. I generally use 4 cups of veggie stock or chicken stock to make everything rich and balanced, plus 2 cups of water. Any combo of water and stock works (or all water if that’s all you have).
- Coconut milk: Adds creaminess and a hint of sweetness to round out the spices. It complements the flavors well and makes this soup vegan. You can use heavy cream if you prefer, just halve the amount.
- Brown sugar (or coconut sugar, honey, or white sugar): You need just a touch of sweetness to balance the spice and acidity.
- Kosher salt or sea salt: Essential for bringing all the flavors together.
- Green onions and lime: The acidity of the lime is essential to balance the soup, plus it adds vitamin C. The green onion adds wonderful flavor and texture.
- Fresh herbs (cilantro and/or Thai basil): Brighten the soup with fresh, green notes. Skip if you don’t have them or don’t like them.
Storage & Meal Prep
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
- Meal Prep: Double the recipe to feed a crowd or stock your freezer.
Here’s the printable recipe, and be sure to check out tips, variations, and FAQs for curry lentil soup below. Enjoy!
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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.
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.
Tips & Variations
- Salt: Start with 1 tablespoon. For 2 cups of lentils, that’s not much—you’ll almost always need to add more. Salt levels depend on your broth, so always taste and adjust before serving.
- Curry Paste: It’s thick! Stir the soup well halfway through cooking to dissolve it. If you won’t be around, whisk the curry paste into hot broth or water before adding it.
- Fish Sauce (Optional): A common Thai ingredient that adds savory umami depth. Highly recommended if you have it, but optional—the soup is still excellent without it.
- Lentils: Green lentils or black (beluga) lentils hold their shape best. Red lentils will break down for a creamier, thicker soup.
- Sweetener: Brown sugar, coconut sugar, white sugar, or honey all work—use what you have.
- Add more veggies: Add 1 cup of diced sweet potato or carrots for a heartier dish; if adding more than 1 cup, add extra liquid
- Keep it vegan: Use vegetable broth to keep it vegetarian
- Add greens: Stir in 1 cup of chopped kale or spinach with the coocnut milk at the end for extra greens
- Heat: For more spice, finish with a pinch of red pepper flakes or freshly ground black pepper
- Curry paste sub: Use curry powder instead of curry paste if that’s what you have on hand. If you use curry powder, mix it with an equal amount of warm water to make a paste.
Curry Lentil Soup FAQs
Can I use different types of lentils?
Yes. Green lentils and brown lentils hold their shape best. Black lentils (beluga) also work well. Red lentils will fall apart and create a creamier texture.
Do I need to sauté the aromatics first?
Not necessarily. You can sauté the garlic cloves, onion, and ginger in olive oil over medium heat to build extra flavor, but the soup also works as a simple dump-and-cook recipe.
Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth makes this soup vegetarian-friendly. Just remember to taste and adjust the salt depending on the broth you use.
Can I add extra vegetables?
Yes, this curry lentil soup recipe is flexible. You can stir in about 1 cup of extra vegetables such as sweet potato, carrots, celery, cauliflower, kale, or tomatoes without changing anything else. If you’d like to add more than that, increase the broth or water so the mixture has enough liquid to cook everything evenly.
How do I finish and serve the soup?
Stir in coconut milk near the end of cook time for creaminess, then garnish with fresh cilantro, Thai basil, green onions, and a squeeze of lime juice. Sprinkle with red pepper flakes or black pepper if you like spice.
How do I store leftovers?
Store cooled soup in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.
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