Red Curry Lentil Soup

Note: This is not a picture of MY soup, but it looks like this. 🙂

I have become a bit of a small time chef since I moved here. I often wonder if I would be able to cook back in the states with all the fancy ingredients and cookware available. At any rate, I have been asked a few times for recipes so I thought I would put some here. Ingredients are listed as they are found here in Prague (for a change). You US folks shouldn’t have a problem finding any of the stuff. So…



  • 1 cup red lentils
  • 2 med onions
  • 1 stick cinnamon
  • 2 bay leaves
  • 6 cups water
  • 1 tablespoon ghee (clarified butter)
  • 6-8 curry leaves (or basil leaves as substitute)
  • 2 tablespoons curry paste
  • 1 tablespoon curry powder
  • 1 teaspoon ground pepper
  • 2 teaspoon ground cumin (or to taste)
  • 3 cloves garlic (minced)
  • 1 teaspoon salt
  • 1 teaspoon minced garlic
  • 1 cup coconut milk (OPTIONAL)


  1. Soak the lentils in water for an hour or so. (This makes them easier to digest) Discard any lentils that float to the top.
  2. Drain and put into a pot with water, one sliced onion, garlic, cinnamon, pepper, curry powder, cumin and bay leaves. Bring to boil. Cover and simmer until lentils are soft and most of the water has boiled off. (but leave a little water, or add some back in)
  3. Slice remaining onion very thin. While the lentils are cooking: In a large skillet or saucepan, caramelize the onion and basil leaves in the ghee. I like to add just a little curry paste to this as well.
  4. Take out the bay leaves and use submersion (stick blender) blender to puree lentils, onions and spices.
  5. Stir in the onion basil mixture and remaining curry paste and place over med heat.
  6. Let simmer, serve immeaditaly. If a richer soup is desired add the coconut milk at the end and stir until blended.

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