Name: Thai Red Curry Lentil Soup
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Thai
Ingredients: 1 bunch kale (curly or lacinato), stem removed; 4 tbsp extra virgin olive oil, divided; 1 large onion, chopped; 3 cloves of garlic, grated on microplane; 2 inch piece ginger, peeled & grated on microplane; 1 small hot red chili pepper, minced (optional); 2 tbsp Thai red curry paste; 1-14oz can coconut milk, ¼ cup reserved; 1 cup red lentils; 1 bay leaf; 1 lemongrass stalk, trimmed, peeled and bruised; 2 cups vegetable broth, plus more as needed; Kosher salt; Naan or other flatbread, warmed for serving* (GF if needed); Lime wedges, for serving

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I have another vegan, gluten free recipe for you this January! This Thai Red Curry Lentil Soup topped with crispy kale chips is warming, comforting and nutrient-packed.

Overhead shot of two bowls of Thai Red Curry Lentil Soup topped with coconut milk and kale chips on a marble surface surrounded by lime wedges, naan bread and spoons.

Overhead shot of prep for soup. The picture includes a hand peeling kale off of the stalk, a bowl of red lentils, ginger root, garlic, and an onion on a marble surface.

Overhead shot of a pot of Thai Red Curry Lentil Soup in the beginning stages with lemongrass and a bay leaf in a blue dutch oven on a marble surface.

I love red lentils.

When I'm eating vegetarian or vegan meals, I love to incorporate beans. They're full of protein and fiber, and help keep you fuller longer.

Lentils are one of my favorites, and I've been using red lentils a lot in soups. They're quick-cooking and very versatile. I love red lentils for soup, because they break down easily during cooking and become incredibly creamy.

My inspiration for this dish was an Indian dahl, but I went Thai here by incorporating Thai red curry paste, coconut milk, lemongrass and lime juice. The flavors work so well together, I can easily eat this soup on repeat all week.

Overhead shot of a sheet tray of kale chips on a marble surface.

Kale Chips are for more than snacking

For a little extra fiber and a more well-rounded meal, I added thinly sliced kale into the Thai Lentil Soup. This soup is delicious but is straight up creamy, so I decided to top things off with crispy kale chips.

It's fun to use the same ingredients two different ways in a recipe to incorporate a new texture. My previous recipe for Herbed Chickpea and Quinoa Salad with Tahini Yogurt uses chickpeas in two different ways in a similar manor to the kale here.

Some chickpeas are incorporated into the quinoa salad and the rest are roasted for a crunchy topper. If you're into this lentil recipe, chances are you'll enjoy my chickpea quinoa recipe too.

Overhead shot of a bowl of Thai Red Curry Lentil Soup topped with coconut milk and kale chips on a marble surface surrounded by lime wedges, naan bread and spoons.

Ways to Switch up this Thai Red Curry Lentil Soup

Try a green or yellow curry paste with brown lentils
Sub out kale for spinach or Swiss chard
Try chicken broth if you're not vegan
Use a shallot or red instead of a white onion
Leave out the fresh lemon grass if you can't find it
Add a tomato product such as crushed or whole canned tomatoes (which I would break up in soup) or even chopped, fresh tomatoes.

More soup and bean recipes here:

If you make this recipe, please post a comment and rating down below. If you want to be notified every time I post a new recipe, subscribe to my blog and give me a follow on my social accounts: instagram, pinterest, twitter, youtube. See you next time!

Thai Red Curry Lentil Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Author: Sabrina Russo
Total Time: 1 hour 30 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

This Thai Red Curry Lentil Soup topped with crispy kale chips is warming, comforting and nutrient dense. Plus, it's vegan and gluten free.

Ingredients

Scale

1 bunch kale (curly or lacinato), stem removed
4 tbsp extra virgin olive oil, divided
1 large onion, chopped
3 cloves of garlic, grated on microplane
2 inch piece ginger, peeled & grated on microplane
1 small hot red chili pepper, minced (optional)
2 tbsp Thai red curry paste
1-14oz can coconut milk, ¼ cup reserved
1 cup red lentils
1 bay leaf
1 lemongrass stalk, trimmed, peeled and bruised
2 cups vegetable broth, plus more as needed
Kosher salt
Naan or other flatbread, warmed for serving* (GF if needed)
Lime wedges, for serving

Cook Mode Prevent your screen from going dark

Instructions

Prepare kale: Preheat oven to 275°F. Divide kale in half. Finely chop half of kale into ½ inch thick strips and reserve for soup. Tear remaining kale into 1 inch thick strips and place on a baking sheet. Coat with one tablespoon of oil and season with salt. Bake for 20-30 minutes or until crispy. Cool on sheet tray over a wire rack.
Saute aromatics: While kale bakes, heat a dutch oven or large pot over medium. Add remaining 3 tablespoons of oil, followed by onion. Season with salt. Cook slowly until very soft and sweet, about 30 minutes.* Reduce heat to low when needed to prevent browning. Add garlic, ginger and chili and cook 1 minute. Add curry paste, increase heat to medium and cook 5-10 minutes, stirring often, until color is slightly deepened.
Simmer soup: Add coconut milk (reserving ¼ cup), lentils, bay leaf, lemongrass and enough vegetable broth to cover (about 2 cups). Place reserved coconut milk in fridge. Partially cover soup and bring to a boil. Reduce to a simmer and cook 15-25 minutes or until lentils are tender and creamy. Remove and discard bay leaf and lemongrass. Add reserved kale and simmer about 5 minutes. Add additional vegetable broth, as needed, for desired consistency.
Serve: Transfer soup to serving bowls. Top with a swirl of reserved coconut milk and kale chips. Serve with warmed naan and lime wedges. Enjoy.

Notes

My favorite way to reheat store-bought naan bread is to warm a pan over medium high to high heat. Then add a small amount of fat (oil or butter), followed by the naan. Cook 1-2 minutes or until crispy. Flip and crisp on opposite side.

You can cook the onion as little as 5 or 6 minutes, or until it's translucent, but cooking the onion slowly adds a ton of flavor and additional sweetness to the soup.

Store soup in the fridge for up to a week, or in the freezer for up to 3 months.

Store kale chips after they have cooled in an airtight container at room temperature for up to a week.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Soup
Method: Simmer
Cuisine: Thai

Nutrition

Serving Size: ¼ of soup
Calories: 580
Sugar: 8g
Sodium: 475mg
Fat: 40g
Saturated Fat: 24g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 9g
Protein: 16g

Comments

Mary says

July 12, 2021 at 8:22 am

Made it and absolutely loved it!...so did my guests.
Thank you

- Sabrina Russo says
  
  July 12, 2021 at 8:25 am
  
  I'm so happy to hear that, Mary!!
  
romain says

January 29, 2019 at 7:15 pm

Trendy - maybe. Healthy. For sure. But who cares? It looks absolutely delicious. That's what I care about!

- sabrinarusso136@gmail.com says
  
  February 06, 2019 at 1:00 pm
  
  Haha, thank you 🙂
  
Kamini Kapoor says

January 24, 2019 at 8:21 pm

Since I am Indian, I make a lot of lentil soups. This Thai twist sounds like a delicious change of flavor.

- sabrinarusso136@gmail.com says
  
  February 06, 2019 at 1:01 pm
  
  Thanks, Kamini!
  
Punam's Indian recipe says

January 12, 2019 at 12:55 am

Looks delicious and it is making me hungry. Seriously need to make. Thanks for sharing.

- sabrinarusso136@gmail.com says
  
  January 16, 2019 at 11:47 am
  
  Thank you, Punam!
  
Dahn says

January 10, 2019 at 8:57 pm

Red curry lentil is so delicious and you put this over the top with the crispy Kale and the beautiful swirl of coconut milk.

- sabrinarusso136@gmail.com says
  
  January 16, 2019 at 11:47 am
  
  Thanks so much 🙂