Spiced red lentil soup

Spiced red lentil soup

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(44 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


  • 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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2nd Jan, 2019
This was delicious and easy - and I can’t even cook! I added 4 white onions, some ginger, a bulb of garlic, a jar of sharwoods Thai curry, 2 red peppers and doubled the amount of low fat coconut cream and lentils. Really tasty and I have so many portions!
28th Sep, 2018
Very easy one pot recipe, easy to make vegan as well if you check your curry paste. I used 3 tablespoons but I like things quite spicy. Don't bother with spring onions if trying to make a cheap meal, or a handful of chopped fresh coriander works really well too. Don't worry if you don't have a blender, you can cook this as is and it is just like a bowl of Thai dhal. I served with coriander naan. Delicious.
14th Feb, 2018
Fabulous. Granted, I made a thai-inspired broth from the veggie stock (added onion, garlic, ginger, lemongrass, carrot, cilantro and lime peel and let simmer for an hour) which gave it an amazing depth of taste. Sauteed a bit of garlic/ginger along w/ onion in coconut oil (olive oil doesn't make sense), added only about 1.2 L stock, and at the end of cooking zested and juiced half a lime and threw in handful of chopped cilantro. I didn't puree it as the texture was perfect. We both agreed that it was the best coconut-curry-lentil soup we'd ever had. Out of this world.
27th Oct, 2017
I made this soup over a primus stove on a camping holiday and it was very easy to make. I increased the ingredients for additional people but I'm not sure of exactly how much of each ingredient I used - there was much guesswork involved. I know it was a 400g carton of coconut milk and I'd brought 1.75 litres of frozen stock from home but I did top up with water. I didn't use the thai curry paste but added ginger and some tabasco. Obviously, I couldn't puree the soup but it was very thick. Unfortunately, it came out a rather unappetising grey colour - rather like porridge. It was very tasty however. The only thing missing was some naan bread and rain. It's the perfect rainy night meal but the weather was glorious.
30th Jan, 2017
This is SO nice - didn't use the full 1.7l of stock - just crumbled in 2 stock cubes then used about a litre or so of boiling water. Very nice indeed!
5th May, 2016
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.
10th Apr, 2016
Excellent. I added garlic, ginger and some lime juice. I also used extra lentils (400g instead of 300g) after reading the other comments.
11th Jan, 2016
I made this soup today Lovely flavour, but far to thin. Will only use 1.2litres of stock next time.
21st Jan, 2015
Delicious. I added a chopped potato and blended which made the soup nice and thick. Will definitely make again.
20th Jan, 2015
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!


25th Oct, 2017
I had bought the ingredients to make this, but before I tried I noticed that, despite the vegetarian symbol on this recipe, the Thai red curry paste wasn't suitable for vegetarians, as it has anchovies. Would it be possible to substitute another type of curry paste, and if so, which one would you recommend?
goodfoodteam's picture
28th Oct, 2017
Thanks for your question. Some brands may contain fish sauce. We can recommend Thai Taste Red Curry Paste as an alternative that's available in big supermarkets.
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