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+ servings

Thai Red Lentil Soup

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4


  • 3 tbsp olive oil
  • 1 medium yellow onion diced
  • 1 red bell pepper seeded & stemmed, diced
  • 2 cloves garlic finely minced
  • 2 tbsp red curry paste
  • 1 tsp red chili paste
  • 1 tbsp lemongrass paste
  • 1 ¾ cup red lentils
  • 2 cup vegetable stock
  • 1 cup water
  • 14 oz unsweetened coconut milk
  • 1 tbsp soy sauce
  • 2 tsp lime juice
  • ½ cup chopped cilantro


  • Heat the olive oil in a large stock pot over medium heat. Add the onion and red bell pepper. Cook for about 8-10 minutes or until tender. Add the garlic, red curry paste, chili paste, and lemongrass paste. Cook, stirring continuously, for about a minute. Add the red lentils, vegetable stock and water. Bring the mixture to a boil and then reduce to a simmer. Simmer for about 15 minutes or until the lentils are soft.
  • Transfer the soup to the pitcher of your blender in batches and puree until smooth. Be careful with this step, and cover the blender with a kitchen towel and hold down with your hand. A lot of pressure builds up in that blender when hot liquid is added. Alternatively, you may use an immersion blender.
  • Transfer the soup back to the stock pot. Stir in the coconut milk, soy sauce, and lime juice. Cook for an additional 5 minutes. Season to taste with salt and black pepper where needed.
  • Serve the soup garnished with sliced sugar snap peas, chopped cilantro and a drizzle of olive oil. Enjoy warm!