Red Thai lentil soup

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Prep time:

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Serves: 4

By SDTGisAnEvilWolefGenius



  • 2 medium onion

  • 1 pint stock

  • 3 large carrot

  • 300g red lentils

  • 1 tbsp red Thai curry paste (or more to taste)

  • 1 tin coconut milk


  1. Dice the onion and carrot, and soften in oil.
  2. Add the red thai curry paste, lentils and stock. I make my own paste, so it is not very fiery, and I use about a tablespoonful - I suggest you add a smaller amount (depending on what it says on the jar, if you are using ready made, or depending on how intense your own paste is), and taste the soup when it is nearly cooked, to decide whether it needs more curry paste.
  3. Simmer until the lentils are cooked (they will be falling apart in the stock). Stir regularly, so it doesn't catch or burn on the bottom of the pan. Add more stock or water, if the soup is drying out too much - but not too much - you will be adding coconut milk at the end, so you want a fairly thick mixture.
  4. When the lentils are cooked, allow the soup to cool, add the coconut milk, and either sieve or blend to a smooth, thick consistency.
  5. Heat and serve.

Additional Information

  • Budget

  • thai

  • pulses

  • Starter

  • Vegetarian

  • Gluten Free

  • Dairy Free

  • Soup

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