Spiced red lentil soup

Spiced red lentil soup

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(32 ratings)

Prep: 5 mins Cook: 30 mins


Serves 4 - 6
Simple soups like this make great lunches - and are wallet-friendly too!

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal390
  • fat13g
  • saturates8g
  • carbs51g
  • sugars9g
  • fibre6g
  • protein20g
  • salt1.44g
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  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1-2 tbsp Thai red curry paste
  • 300g red lentil
  • 1.7l vegetable stock
  • 200ml coconut milk
  • chopped spring onions, to serve (optional)
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


  1. Fry the onion in 1 tbsp olive oil until soft. Stir in the red Thai curry paste, depending how hot you want it.

  2. Add red lentils and mix to coat in the paste. Pour over vegetable stock and simmer for 20 mins until the lentils are tender.

  3. Blend with coconut milk and reheat if needed. Serve scattered with chopped spring onions, if you like.

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Comments (39)

clough91's picture

This is my favourite soup ever. I must of made it at least 20 times. I make it exactly as stated except I use coconut oil instead of olive oil. Perfect for winter when there's no decent veg. I've tried adding veg like carrot but I found it too sweet. I also tried a full can of coconut milk but I found it too overwhelming. There's garlic ginger etc in the curry paste so there's no need to faff around adding garlic. This soup isn't 'thai curry' flavour, its just really tasty and people never guess what's in it. If you want it to taste exactly like a curry probably just try another recipe.

In regards to the quantity of stock - I just throw in two vegetable stock cubes and enough boiling water to cover everything. After I blend the soup I add boiling water to thin soup to the consistency I want. I use this method to make all soups so they always turn out perfect and there's no measuring jug to wash.

gerben's picture

Excellent. I added garlic, ginger and some lime juice. I also used extra lentils (400g instead of 300g) after reading the other comments.

Sarahjane52's picture

I made this soup today Lovely flavour, but far to thin. Will only use 1.2litres of stock next time.

trevor16's picture

Delicious. I added a chopped potato and blended which made the soup nice and thick. Will definitely make again.

smhayter's picture

I've just made this for a second time and it's even better. I had veg to use up (a pepper, two sticks of celery, a leek and a carrot), and only had 200g of lentils left. It has produced a lovely, thick and creamy soup. It's beautiful. Can't wait for lunch now! I'll definitely be adding veg in the future!

patsyminx's picture

Scrummy! Will definitely make again . Added a touch of fish sauce and squeeze of lime juice to add to the thai flavours . May add more lentils next time or less stock to make a thicker soup but sure to become one of my regulars .

trevor16's picture

Made this today and it's delicious! I'd read some of the previous comments about the consistency and I added a finely chopped potato and blended everything together which gave a lovely thick consistency. It works trust me! Will definitely make again

smhayter's picture

Just made this and it's lovely. I only used just over 1lt of stock and 200ml of coconut milk and still found it a little thin for my liking but the taste is beautiful. Can't wait to have it for lunch at work tomorrow

livvy50's picture

I just made this but, as I didn't have any red curry paste, I used green and it was fine. I did add some finely chopped lemongrass, a lime leaf and a squeeze of lime juice (removed the lime leaf before blending) - but only as I had them and they needed using up - but I do think they add to the flavour. I like my Thai food though, so if your taste buds prefer less flavoursome food then I am sure it would be fine without!

ladyskirlie's picture

This delicious soup went down really well with the family. Will definitely make again!

coolcook's picture

Loved this soup will be using this recipe again & again I'm sure :)

travisdixon's picture

Nice dish, but as I like a creamier texture for my soups I used 1.5L of stock and still found it too runny for my liking. I will try again with 1L of stock, or even less. (I did use washed, split lentils though so this might make a difference if you're using whole; I'm not sure).

izmadge's picture

Just made this for lunch - very scrummy! Will be a regular now I think. I also added a squeeze of lime juice as I had the end of a lime to use up - gave it a nice citrusy tang which worked well.

buffalo_girluk's picture

Very tasty soup and simple to make! I added a bit of lime juice to make it a bit zingy and more lentils so it was a bit thicker. Also used green thai paste as it was all i had!

kashflo's picture

Really easy to make and really tasty. I add a little extra red curry paste to make it even spicier. Great for lunches at work, with chappati croutons.

flossie66's picture

Love, love, love this soup!!! I must admit though that I prefer a thicker consistency, so last time I made it I put in just under 1.5l stock instead of the amount suggested on the recipe. Mmm...

lplatecook's picture

Very easy to make and very tasty

happydays95's picture

Just made this soup... didn't have enough red lentils so topped up with green ones, put in 2 tablespoons of green paste,whizzed when cooked by hand held blitzer...felt the soup is a bit thin for our liking.. and very "beige", next time I'll not use so much stock, say, 1.3litres...tasty tho' will defo make it again.

mennog's picture

Delicious! Easy, simple, tasty and cheap!

twinette's picture

Really tasty and original. My father loved it during his fast :)


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