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Thai Red Curry Lentil Soup

  • Author: Katja from Savory Lotus
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 4-5 servings 1x
  • Category: soup
  • Method: stovetop
  • Cuisine: Thai



  • 1 tbsp butter, ghee, or coconut oil
  • 1 small yellow onion, chopped
  • 23 tbsp Thai red curry paste (like this)
  • 12 cloves garlic, minced
  • 1 inch knob of fresh ginger, grated
  • 5 cups of good quality broth (homemade bone broth, veggie broth or Kettle and Fire)
  • 1 and 1/2 cups red lentils, soaked and rinsed (like this)
  • 2 cups sweet potatoes, chopped
  • 3 cups kale, de-stemmed and sliced into thin ribbons
  • 1/2 cup full fat coconut milk (I use THIS BPA free brand)
  • juice from 1 lime
  • salt to taste
  • fresh cilantro and lime wedges for garnish


  1. Melt fat of choice over medium heat.  Saute onion until translucent and starting to brown – about 4-5 minutes.  Stir in red curry paste, garlic, and ginger and cook for another minute.
  2. Add broth, lentils, and sweet potatoes, bring to a boil, and then simmer partially covered until lentils are tender, about 20 minutes.
  3. Add in kale and coconut milk and cook uncovered until kale is soft- about 4-5 minutes. Turn off heat, add lime juice and garnish with fresh cilantro and lime wedges. Enjoy!


I have found that if I soak my lentils in water with a teaspoon of salt before cooking, they are more easily digested.  Unlike bigger beans that need overnight soaking, I have found that 4-5 hours is enough for smaller lentils. Be sure to rinse well before cooking.

Keywords: lentil soup