Thai Red Lentil Soup

Prep time:
Cook time:
Total time:
Serves: 4


  • Olive oil
  • 1 medium yellow onion, chopped fine
  • 2 garlic cloves, chopped fine
  • 1-inch (2.5-cm) piece of fresh ginger, peeled & grated fine
  • 2 tablespoons (30 grams) double concentrated tomato paste
  • Sea salt & freshly ground black pepper, to taste
  • ½ teaspoon curry powder
  • ½ teaspoon ground turmeric
  • ½ teaspoon red pepper flakes, more as desired
  • 1 can (15-ounce/425 grams) coconut milk, water and solids
  • 3 cups (.75 L) vegetable broth (I make mine using this vegetable bouillon)
  • 1 cup (200 grams) dried red lentils, rinsed & drained
  • Handful fresh cilantro, chopped, to serve
  • Wedges of fresh lime, to serve


  1. Add a swirl of oil to a medium pot. Heat over medium-high flame until shimmering. Add the onion, and sauté until slightly softened, 1 to 2 minutes.
  2. Add the garlic and ginger, sautéing until fragrant and barely golden, about 1 minute.
  3. Stir in the tomato paste. Add the curry, turmeric, red pepper flakes, and season with salt and pepper.
  4. Stir in the coconut milk and vegetable broth. Add the lentils. Bring to a boil. Reduce flame to a simmer, and cooking until the lentils are very tender, and broken down, 25 to 30 minutes. The soup will be thick, and the lentils broken down a bit. Serve hot, topped with cilantro and a squeeze of lime.
  5. Note for leftovers: The soup thickens as it cools, so you might want to add a little more coconut milk or broth when reheating.
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