A delicious Red Lentil Curry Soup for when you are feeling lazy or in a hurry for a quick meal, but still want something full of flavor, healthy and homemade. This soup is SO easy and incredibly quick to make. It is vegan, gluten-free, oil-free, dairy-free and high in protein!
I whipped this delicious Lazy Red Lentil Curry Soup up on a whim for dinner last night and it turned out so delicious, I figured a quick blog post was in order. I know it's dead hot in most parts of the world for us, but a quick poll on IG and FB voted for me to still post it, so here we are. The recipe is not only healthy, it is super filling and oil-free as well. Also, pretty gorgeous to look at too, right?
This recipe is a variation on one of my super old lentil soup recipes on my blog. This one is richer, bolder and with a touch of a red curry punch. Adding curry paste adds a richer color and a wonderful depth of flavor and a lovely kick of heat, without being too spicy.
For this super easy recipe, you will need (+salt/pepper):
red curry paste
I love using red lentils for quick meals because they cook in the fraction of time as green lentils do. I'm talking 10-15 minutes fast and of course they take on any flavor you add to them. I also should mention they are super high in protein.
To garnish, I added some toasted slivered almonds. You'd think it's such a simple topping, and it is, but wow, did it pack such a lovely flavor and texture contrast! The toasted element is SO DELISH. I literally said "OMG" out loud after I had that bite with the almonds, haha. It's optional since it's not crucial to the recipe and I know many are allergic, but if you aren't, I urge you to get some and add them!
Hope you all love the recipe. You know the drill. Leave feedback below after you make it!
A delicious Red Lentil Curry Soup for when you are feeling lazy or in a hurry for a quick meal, but still want something full of flavor and homemade. This soup is SO easy and incredibly quick to make. It is vegan, gluten-free, oil-free, dairy-free and high in protein!
10 minPrep Time
15 minCook Time
25 minTotal Time
5 based on 15 review(s)
1 cup red lentils, rinsed well with COLD water
3 cups (720g) organic low-sodium vegetable broth
1/2 cup (80g) finely diced red onion
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper
2 tablespoons (30g) red curry paste (I use and love Thai Kitchen brand)
3 packed cups of fresh spinach, roughly chopped
1-2 tablespoons fresh lime juice
Optional: red pepper flakes and toasted slivered almonds
Add all the lentils, broth, onion, garlic powder, paprika, salt and pepper to a medium pot and stir well. Turn the heat to high and bring to a boil. Once boiling, reduce to the lowest heat and cover with a lid, tilted slightly to allow a small amount of steam to escape.
Simmer for about 10 minutes (set the timer) and then add the red curry paste and stir through. Cook about 3-5 more minutes until the lentils are perfectly tender. Keep in mind that red lentils are MUCH softer than traditional green lentils that have more of a defined bite, so if you prefer them to have more of a bite, just cook them less time.
Add the spinach and lime juice (start with 1 tbsp lime juice) and stir for a couple of minutes until all the spinach is wilted. Remove from the heat and taste. Add the remaining lime juice if desired and for a kick, red pepper flakes. The curry paste does give a nice mild kick, but I liked the additional kick of red pepper flakes. I would not add them if serving to kids, so they are optional.
For a lovely garnish and crunch, add toasted almonds on top. The flavor is amazing against the soup. To toast, simply add as many almonds as desired to a toaster oven and toast just a few minutes until starting to brown. Watch closely so they don't burn. OR, alternatively, add them to a small pan over medium heat on the stove and cook a couple of minutes, stirring often, just until browned.
The Vegan 8
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Hi! I'm Brandi, a wife and mom behind this blog who healed my husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not counting salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!