Green Curry Lentil Soup Recipe | Easy Vegan Dinner

My First Whiff of Heaven

The steam rose from the bowl, rich and inviting. It smelled like coconut and spice. I took my first spoonful. The warmth spread through me instantly. Ever wondered how a simple soup can feel like a hug?

A Soup Kitchen Surprise

My first try with this soup was messy. I used way too much curry paste. Our mouths were on fire. We laughed and drank lots of water. Sometimes the best meals come from happy accidents. Cooking at home creates these joyful memories.

Why This Soup Works

The creamy coconut milk balances the spicy curry. The soft lentils and sweet potato are so comforting. Smoked sausage adds a salty, smoky punch. Which flavor combo surprises you most? Tell me in the comments!

A Brief Bowl of History

This soup mixes ideas from different places. Green curry paste comes from Thailand. Lentils are a staple in many global cuisines. It is a modern fusion dish. *Did you know lentils are one of the oldest foods?* What is your favorite fusion food?

Ingredient	Amount	Note
Extra virgin olive oil	1 tablespoon
Onion	1/2	diced
Sweet potato	1 small	scrubbed and cut into 1/2″ cubes
Smoked sausage	7 ounces	diced
Thai green curry paste	2-4 tablespoons
Ginger paste	1 tablespoon	or 1″ piece fresh ginger, minced
Garlic	3 cloves	minced
Green or brown lentils	3/4 cup	rinsed and picked over for debris
Chicken or vegetable broth	3 cups
Unsweetened canned coconut milk	14 ounces
Fresh spinach leaves	1/2 cup	chopped
Fresh cilantro	1 tablespoon	minced
Green onion	1	sliced

My Simple Steps for Green Curry Lentil Soup

Step 1
Warm your oil in a big pot. Toss in the onion, sweet potato, and sausage. Cook them for ten minutes. The onions should look soft.
Step 2
Add the curry paste, ginger, and garlic. Stir it all together for a few minutes. This makes the flavors wake up. Your kitchen will smell amazing.
Step 3
Pour in the lentils and broth next. Bring it to a gentle simmer. Cover the pot with a lid slightly open. Let it cook for twenty minutes. (Hard-learned tip: stir it halfway so nothing sticks to the bottom!)
Step 4
Check if the lentils are tender. If they are still hard, cook five more minutes. Then turn the heat down to low.
Step 5
Stir in the coconut milk and fresh spinach. Let it warm through until the spinach wilts. It’s ready to serve now.
What’s the best way to check if your lentils are done? Share below!
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Dinner, Soup

Three Fun Twists on This Soup

This soup is a wonderful blank canvas. You can change it up so easily. Try one of these spins for a whole new meal.
Vegetarian Delight: Skip the sausage. Use a hearty vegetable broth instead. Add extra sweet potato for bulk.
Extra Spicy Kick: Love heat? Add a sliced red chili with the garlic. Use the full four tablespoons of curry paste.
Winter Squash Swap: Use butternut squash instead of sweet potato. Its flavor is perfect for chilly nights.
Which twist sounds best to you? Let me know in the comments!

How to Serve Your Masterpiece

This soup is a full meal on its own. But a little something on the side is nice. I love crusty bread for dipping. A simple side salad also works well. For drinks, try a crisp lager beer. It cuts through the rich coconut milk. A chilled glass of iced green tea is great too.
Which would you choose tonight, the beer or the tea?

Keep It Fresh or Freeze It

This soup keeps well for days. Store cooled soup in the fridge. It will last about five days. Reheat single portions on the stove or in the microwave. I love having lunch ready to go.

Freezing works great for this meal. Let the soup cool completely first. Then, put it in freezer-safe containers. Leave some space for expansion. It will be good for up to three months. Thaw it in the fridge overnight before reheating.

Batch cooking saves busy weeknights. This recipe doubles easily in a big pot. Why this matters: A ready-made meal reduces stress. What’s your favorite soup to make in a big batch?

Simple Fixes for Common Hiccups

Is your soup too thick? Just add a bit more broth or water. Stir it in until it looks right. This happens if the lentils soak up too much liquid.

Not spicy enough for you? Stir in an extra spoonful of curry paste. You can add a dash of hot sauce too. Always taste as you go to get it perfect.

If the lentils are still hard, just cook longer. Add a splash more broth if needed. They should be tender and not chewy at all. Why this matters: Proper cooking makes the soup comforting.

Your Soup Questions Answered

Is this soup gluten-free?
Yes, it is naturally gluten-free. Just check your curry paste and broth labels. Some brands may include hidden gluten.
Can I make it ahead of time?
Absolutely. Make it a day or two before. The flavors get even better together.
What can I use instead of sausage?
Try shredded chicken or chickpeas. Both are delicious swaps in this recipe.
How do I scale the recipe up?
Double all the ingredients. Use a larger pot to fit everything comfortably.
Can I use red curry paste?
Sure. Red paste will work just fine. It will change the flavor a little. Which curry paste do you prefer in your cooking?

Warm Wishes from My Kitchen

I hope this soup warms your home. It is a favorite in my house. My grandson always asks for seconds. It is a simple, hearty meal for everyone.

I would love to see your creation. Share a photo of your bowl with me.

Tag Amelia Hartwell on Pinterest so I can see!
Happy cooking! —Amelia Hartwell.