Name: Green Curry Lentil Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Thai-inspired
Ingredients: 1 medium onion, diced; 1 tablespoon cooking oil; 1 smoked sausage link, cubed; 2 cups sweet potatoes, peeled or unpeeled, cut into 1/2 inch cubes; 3 cloves garlic, minced or 1 teaspoon garlic paste; 1 tablespoon ginger, minced or 1 teaspoon ginger paste; 2 tablespoons green Thai curry paste; 1 cup brown or green lentils, rinsed and picked over; 4 cups vegetable or chicken broth; 1 cup full-fat canned coconut milk; 2 cups fresh spinach leaves, roughly chopped; 1/4 cup fresh cilantro leaves, minced; 2 green onions, thinly sliced, for garnish

Introduction

Green Curry Lentil Soup is a rich and creamy Thai-inspired dish that combines smoky sausage, sweet potatoes, and lentils with a flavorful swirl of coconut milk. The bold green curry paste adds a vibrant, herby punch, making this soup both comforting and exciting. Ready in under an hour, it’s perfect for busy weeknights when you want something nourishing and satisfying.

A rustic, deep white bowl filled with a creamy lentil soup that has a pale beige base full of soft brown lentils and orange carrot chunks scattered throughout. Bright green herbs and sliced green onions rest on the surface as fresh garnish. A silver spoon with an ornate handle is placed inside the bowl, leaning on the edge. In the background, some toasted white bread slices sit on a white cloth, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon oil (vegetable or coconut oil)

1 medium onion, diced

12 ounces smoked sausage, cut into small cubes

1 medium sweet potato, peeled and cut into 1/2-inch cubes

2 tablespoons Thai green curry paste

1 tablespoon fresh ginger, minced (or 1 teaspoon paste)

3 cloves garlic, minced (or 1 teaspoon garlic paste)

1 cup brown or green lentils, rinsed

4 cups vegetable or chicken broth

1 (13.5-ounce) can full-fat canned coconut milk, unsweetened

2 cups fresh spinach, roughly chopped

1/4 cup fresh cilantro, minced

2 green onions, thinly sliced, for garnish

Salt and pepper, to taste

Instructions

Step 1: Heat oil in a large pot over medium heat. Add diced onion, smoked sausage, and sweet potatoes. Cook, stirring occasionally, until the onions soften and the sausage develops golden edges, about 5–7 minutes.

Step 2: Stir in the green curry paste, minced ginger, and garlic. Cook for 1–2 minutes until fragrant. Add the rinsed lentils and broth, stirring to combine.

Step 3: Bring the soup to a gentle simmer. Cover partially and cook over low heat for 25–30 minutes, stirring occasionally, until lentils and sweet potatoes are tender.

Step 4: Stir in the coconut milk, chopped spinach, and cilantro. Cook for another 3–5 minutes until the spinach wilts and the soup is heated through. Season with salt and pepper to taste.

Step 5: Ladle soup into bowls and garnish with sliced green onions. Serve hot with crusty bread if desired.

Tips & Variations

Use your preferred brand of green curry paste to control the spice level—from mild to hot.

The smoked sausage is pre-cooked, so just brown it for flavor and texture; feel free to substitute with chorizo or a plant-based sausage.

Brown or green lentils are best for this recipe as they hold their shape well; avoid red lentils which break down quickly.

For extra creaminess, add a splash more coconut milk just before serving.

If you want a vegetarian version, omit the sausage and use vegetable broth.

FAQs

Can I use other types of lentils for this soup?

Brown and green lentils work best because they keep their shape during cooking. Red lentils cook faster and tend to break down into a mushy texture, which will change the feel of the soup.

Is this soup spicy? How can I adjust the heat?

The spice level depends on the green curry paste you use. Brands range from mild to very spicy. Start with a smaller amount of curry paste if you prefer mild flavors and add more to taste as the soup cooks.