Thai lentil and garlic soup

Thai lentil and garlic soup


Serves 4


  • 250g red lentils
  • 10 cloves (40g)  garlic, peeled and bruised
  • 300g pumpkin, peeled and cubed
  • 2-3 tbsp Thai red curry paste (depending how hot you like it)
  • 5 cups (1.25L) vegetable stock
  • 1 x 400g tin crushed tomatoes
  • 1 cup (250ml) light coconut milk
  • coriander to garnish


Place all ingredients except coconut milk into a large saucepan and bring to the boil. Reduce heat, cover and cook for 1 hour.

Blend with a stick blender. Add coconut milk, bring to a simmer and serve with a little coriander.

Find related soup recipes

Serving Suggestions


  • Use red lentils for this soup as they break down and make a lovely creamy, thick soup.
  • 2 tablespoons of red curry paste gives a little kick. Reduce it to 1 tablespoon if you prefer the flavour but not the heat. Add more if you like it hot, hot, hot.
  • This recipe was created by Jay Rogers for Kidspot, New Zealand's best recipe finder. You can follow Jay at The Moodie Foodie and on FacebookTwitter or Pinterest.

Leave A Comment