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Red Curry Lentil Soup



This soup is full of flavor and just a tad spicy. I made this for my family when I was visiting in Michigan and they loved it.  Some of them are vegetarian so I modified another soup recipe.  This soup would serve well with shrimp or chicken on the side for those that want to add a protein to the soup. 







  • Servings: 7-10
  • Difficulty: Intermediate
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Red Curry Lentil Soup


  • Olive Oil
  • 1 small Onion, finely chopped
  • 2 large Carrots, finely chopped
  • 4 Garlic cloves, finely chopped
  • 2 Tbsp Tomato Paste
  • 2-4 tsp Cumin
  • 2 tsp Red Curry Powder
  • 1 tsp Garam Masala 
  • 2 tsp Thyme
  • 2 tsp Oregano
  • 1 14.5 oz can Fire Roasted Tomatoes
  • 1 1/3 cup Red, Green or Brown Lentils (each will give a slightly different color to the soup)
  • 4-6 cups Vegetable Broth (start with 4 and add more if needed)
  • Water
  • Salt and Pepper
  • Dash Red Pepper Flakes
  • 1 small bunch Kale, chopped (about 2 cups), you can use spinach if desired
  • 1 tsp Lemon Juice and Zest
  • Parsley for garnish
  • Optional –
  • 1 14.5 oz can Coconut Milk, unsweetened and full fat or 1 cup of Cream


  • In a large pot, on medium high heat, drizzle a little olive oil and add the onions and carrots.  Cook until slightly soft.  Add in the garlic and cook until aromatic.  Add in the tomato paste and the spices – cumin, curry, garam masala  and salt and pepper and stir and cook for a few minutes.  
  • Add the thyme, oregano, fire roasted tomatoes, lentils, broth, lemon juice and zest.  Stir and cook on low heat for about 45 minutes to 1 hour until lentils are soft but still hold a little of their shape.  If desired, use an immersion blender to blend a portion of the soup.  Taste and add any additional spices and/or salt if needed.  Add the cream and continue to cook for another 15 minutes.
  • Serve with naan, preferred protein on the side, salad or good bread.

Enjoy … gathering around the table with family and friends