Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Red Lentil and Coconut Curry Soup

Gluten Free, Soup, Vegetarian1 Response »

If there ever was a week for a warm, soothing, cleansing sort of soup this would be it.

After all that Thanksgiving feasting my tummy needed soup.

You can make it spicy.

Or not.

I did, you know I can’t resist.

It can be low calorie.

Or not.

I did use Lite Coconut Milk.

It was already in my pantry.

And I like my skinny jeans.

When they fit.

You don’t even have to include the garbanzo beans if you don’t like them.

I did.

I love them.


Red Lentil and Coconut Curry Soup


  • 1 lb package red lentils
  • 2 Tbs olive oil
  • 1 medium onion, chopped fine
  • 1 red pepper, diced small
  • 3 ribs celery, diced
  • 3 carrots, diced
  • 1 jalapeño, finely minced
  • 3 Tbs grated fresh ginger
  • 3 cloves garlic, minced
  • 3 Tbs red curry paste
  • 1 tsp sugar
  • 1 can coconut milk
  • 1 28 oz can of diced tomatoes
  • 1 can garbanzo beans
  • 1/4 cup cilantro, chopped
  • 4 scallions, thinly sliced
  • fresh lime juice


  • Place lentils in colander and rinse well.
  • Place in large stockpot and cover with water by 1 inch.
  • Bring to boil, then reduce to simmer and cook until tender, approx 20-25mins.
  • In the meantime in large skillet add olive oil and onion, red pepper, celery and carrots.
  • Cook until soft, about 4-5 mins.
  • Add garlic and ginger, continue to cook 2 mins more.
  • Add red curry paste and sugar, stir to incorporate.
  • Now add tomatoes, garbanzo beans, cooked lentils and coconut milk.
  • Simmer for 5 minutes.
  • Ladle into warm bowls, squeeze some lime over each bowl and top with scallions and cilantro.
  • Cook until soft, about 4-5 mins.

    One Response

    December 22nd, 2012 at 10:01 pm

    This looks so yummy and warming on a blustery day, like today! Guess what I just HAD to pick up at the grocery store after our conversation today?? Yep…kimchi! 🙂

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