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Experience lentil joy with this easy and crazy good Thai Red Curry Sweet Potato and Lentil Soup!



Total time

50 minutes




Dinner, Lunch


  • 2 tablespoons canola oil
  • 1 large onion (finely chopped)
  • 4 cloves garlic (minced)
  • 3 tablespoons red curry paste (or to taste)
  • 6 cups chicken or vegetable broth
  • 2 large sweet potatoes (peeled and cubed 1/2-inch cubes)
  • 1 can (15-ounce) petite diced tomatoes
  • 1½ cups red lentils,
  • 1 can (14.5-ounce) coconut milk, light or regular
  • salt and freshly ground black pepper (to taste)
  • ¼ cup chopped cilantro plus more for garnish if desired


  1. Heat oil over medium-high heat in a large heavy pot such as a Dutch oven.  Add the onion, reduce heat to medium and cook 5 to 7 minutes or until onion begins to soften.
  2. Add the garlic and red curry paste, give it a quick stir, then add the broth, sweet potatoes, tomatoes and lentils.  Bring to a boil, cover slightly and simmer until potatoes and lentils are tender, about 20 minutes.
  3. Add the coconut milk and heat through.  Season to taste with salt and black pepper.  Stir in cilantro.
  4. View the recipe instructions at From a Chef's Kitchen

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