Spiced red lentil soup

Spiced red lentil soup

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(35 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
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 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, questions and tips

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9th Nov, 2014
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!
16th Mar, 2014
This delicious soup went down really well with the family. Will definitely make again!
19th Feb, 2014
Loved this soup will be using this recipe again & again I'm sure :)
3rd Feb, 2014
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).
4th Jan, 2014
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
1st Jun, 2013
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!
4th Jan, 2013
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.
15th Dec, 2012
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...
28th Oct, 2012
Very easy to make and very tasty
14th Oct, 2012
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.


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