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    Home » Simple Vegan Recipes » Vegan Soups and Stews

    Red Curry Soup with Red Lentils from Vegan Richa's Everyday Kitchen

    Published: Oct 18, 2017 · Modified: Apr 3, 2019 by Becky Striepe · This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.

    Recipe Print

    Make this rich, flavorful Red Curry Soup with whatever veggies you want! It's a filling, one-bowl meal that only takes about 45 minutes to make.

    bowl of red curry soup on a floral napkin next to Richa's cookbook

    This Red Curry Soup recipe is from Richa Hingle's latest cookbook: Vegan Richa’s Everyday Kitchen. Richa's recipes are always top notch.

    She writes clear instructions, and her photos are always beautiful. This book is a gorgeous collection of flavorful recipes, and I can already see it becoming a staple in my own kitchen.

    More Curry Goodness: All-Purpose Coconut Curry Sauce, Magical Curried Hummus

    I chose the Red Curry Soup with Red Lentils, because I. LOVE. CURRY. I'm also the only person in my house who does, so I don't get to eat curries as often as I'd like.

    This soup was exactly what I needed in my life! It's rich and flavorful, and it reheats well. I made a batch on a Tuesday and got to eat curry for lunch for three days in a row! Heaven.

    head-on image of curry lentil soup with a spoon beside it

    This soup is incredibly simple to make. Just simmer your lentils, saute a few ingredients, then add a few more, and simmer again until you reach curry perfection.

    Serve topped with Thai basil and a squeeze of lime, and you've got restaurant-worthy curry right in your own kitchen.

    overhead shot of red curry lentil soup on a floral napkin. Text reads: "Red Curry Soup with Lentils"

    Check out a few more recipes from Vegan Richa's Everyday Kitchen:

    • Black Pepper Cheesy Mac with Broccoli at Spabettie
    • Bombay Potatoes and Peas at Vegan in the Freezer
    • Buffalo Chickpea Tacos at Dianne's Vegan Kitchen
    • Richa's Brownies at Vegetarian Gastronomy
    • Easiest Black Bean Burgers at Veggies Save the Day

    📖 Recipe

    overhead shot of red curry lentil soup on a floral napkin. Text reads: "Red Curry Soup with Lentils"

    Red Curry Soup with Lentils

    Make this rich, flavorful Red Curry Soup with whatever veggies you want! Serve this very slurp-able soup with large soup spoons. For a brothy soup, add more coconut milk or water.
    Prevent your screen from going dark
    5 from 4 votes
    Print Pin Rate
    Course: Main Course, Soup
    Cuisine: Vegan
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 4
    Calories: 318kcal
    Author: Richa Hingle

    Ingredients

    • ½ cup red lentils - , picked over, rinsed, and drained
    • 3 ¼ cups water - divided
    • 1 teaspoon organic safflower or other neutral oil
    • ¾ cup coarsely chopped onion
    • 4 cloves garlic - finely chopped
    • 1 ½-inch knob fresh ginger - , peeled and minced or grated
    • 3 tablespoons red curry paste
    • 2 ½ to 3 ½ cups thinly sliced bell pepper - (any color), carrots, or zucchini (or small cauliflower or broccoli florets)
    • 1 (13.5-ounce can full-fat coconut milk
    • 1 teaspoon salt
    • 1 ½ tablespoons raw sugar or other sweetener
    • ¼ teaspoon cayenne
    • zest of 1 lime
    • 1 teaspoon fresh lime or lemon juice
    • ½ cup loosely packed fresh Thai basil or sweet basil
    • ¼ cup coarsely chopped fresh cilantro - , divided (optional)
    • fresh lemon wedges, for garnish

    Instructions

    • Combine the lentils with 2 ½ cups (600ml) of the water in a small saucepan over medium heat. Cook the lentils for 13 to 15 minutes, or until they are al dente, stirring once halfway through the cooking time. Drain the lentils and set aside.
    • Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, garlic, and a pinch salt and cook until the onion is translucent, about 4 minutes. Add the ginger and red curry paste and stir to combine. Cook the mixture for 1 to 2 minutes, until the paste is fragrant. Add the bell pepper and a splash of water and cook for 5 minutes.
    • Add the milk, remaining ¾ cup (180ml) water, salt, sugar, cayenne, lime zest, and lime juice and stir to combine. Add the cooked lentils and bring the mixture to a rolling boil, 6 to 7 minutes. Taste and adjust the seasonings. Reduce the heat to low. Add the Thai basil and 2 tablespoons (6g) of the cilantro (if using) and stir to combine. Cover the saucepan and simmer for a few minutes, until the vegetables are cooked through and the flavors meld. Garnish with the remaining cilantro and lemon wedges and serve.
    • Variations: Add some smooth peanut butter and curry powder for a Massaman-style soup. Add 10 ounces (284g) cubed firm or extra-firm tofu instead of cooked lentils.

    Notes

    From Vegan Richa’s Everyday Kitchen copyright © 2017 by Richa Hingle. Used by permission Vegan Heritage Press.

    Nutrition

    Nutrition Facts
    Red Curry Soup with Lentils
    Amount per Serving
    Calories
    318
    % Daily Value*
    Fat
     
    25
    g
    38
    %
    Saturated Fat
     
    20
    g
    100
    %
    Trans Fat
     
    0.01
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    3
    g
    Sodium
     
    602
    mg
    25
    %
    Potassium
     
    591
    mg
    17
    %
    Carbohydrates
     
    23
    g
    8
    %
    Fiber
     
    5
    g
    20
    %
    Sugar
     
    12
    g
    13
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    5325
    IU
    107
    %
    Vitamin C
     
    148
    mg
    179
    %
    Calcium
     
    54
    mg
    5
    %
    Iron
     
    5
    mg
    28
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

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      Recipe Rating




    1. Steph

      October 23, 2017 at 5:52 pm

      I always liked butter toast!! So many dairy free butter substitutes now it's not much of a change!

      Reply
    2. Ronnetta WIlliams

      October 22, 2017 at 10:33 pm

      My fav pre vegan comfort food was probably mac and cheese. I haven't found a good vegan version or recipe yet.

      Reply
    3. PattK

      October 21, 2017 at 1:57 pm

      5 stars
      My favorite pre-vegan comfort food was potato soup. It still is; I just altered the ingredients. Thanks for hosting the giveaway for Richa Hingle's latest book!

      Reply
    4. Terri Cole

      October 21, 2017 at 10:57 am

      My pregan favorite comfort foods were my grandma's recipes, German potato salad at the top of the list. Fortunately it was easy to veganise!

      Reply
    5. Richa @ VeganRicha

      October 20, 2017 at 5:57 pm

      5 stars
      Thank you for the wonderful review Becky and for the fun video!! Makes it even more simple to cook through!

      Reply
      • Becky Striepe

        October 20, 2017 at 6:02 pm

        You are so welcome, Richa! I’m loving the book.

        Reply
    6. Preston

      October 20, 2017 at 2:19 pm

      My favorite was and still is chili!

      Reply
    7. sowmya

      October 20, 2017 at 12:10 pm

      5 stars
      i've been a vegetarian by birth and my favorite comfort food has been a rasam- a tangy vegan stew to go with hot rice.

      Reply
    8. Karen D

      October 20, 2017 at 12:02 pm

      Macaroni and cheese was my favorite

      Reply
    9. Carol Warnock

      October 19, 2017 at 6:19 pm

      This looks so good! Thanks for sharing!

      Reply
    10. Amy Katz from Veggies Save The Day

      October 19, 2017 at 1:45 pm

      5 stars
      This soup is fabulous! I love how your video shows how easy it is to make!

      Reply
      • Becky Striepe

        October 19, 2017 at 2:20 pm

        Thank you, Amy!

        Reply
    11. Dianne

      October 19, 2017 at 9:27 am

      I love curries, too! I've made a few things from this cookbook, but I haven't tried this one yet. It's on my list of things to make!

      Reply
    12. Siouxsie

      October 19, 2017 at 2:41 am

      This soup sounds amazing! My favorite comfort food before going vegan was pizza fortunately it's been easy to veganize it :)

      Reply
    13. Jacky

      October 18, 2017 at 1:40 pm

      My favorite pre-vegan comfort food was any soup or stew made in the crockpot. It was so homey and nourishing! I still make them now, just without the chicken broth/chicken/cheese, etc. Thanks for the chance! ?

      Reply
    14. Jenn

      October 18, 2017 at 10:44 am

      I am in love with Richa's new book!! (And her original book too!) I can't wait to cook my way through everything. This soup looks amazing - so much flavor!

      Reply

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    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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