This Creamy Curried Red Lentil Noodle Soup is bursting with red curry, ginger, garlic & lime. A smooth veggie based broth packed with rice noodles and red peppers. This recipe is vegan, oil & gluten free.
I'm obsessed with this soup. It's loaded with hidden protein from the lentils. Bursting with noodles and fresh flavors that make you go "mmm" with that first bite.
You know when you sit down to a meal and your mouth is drooling 'cause you are just so excited to eat it and then the sadness hits the instant your bowl is empty 'cause you want more? This is that meal. 😍
Go raid your produce drawer and grab these ingredients
- sweet onion
- vegan red curry paste
- red lentils
- water or low sodium vegetable broth
- rice noodles
- tamari or soy sauce
- red miso paste
- coconut sugar
- red bell peppers
- baby or curly leaf spinach
Prepare your veggies (carrot, onion, celery, garlic & ginger) and sauté in a large stockpot for 5 minutes. Adding a splash of water or broth as needed to prevent sticking. Stir in red curry paste and cook another minute.
Rinse red lentils, then add them and water (or broth) to pot. Stir and bring to a boil. Reduce to a simmer and cover until lentils and veggies are cooked.
Cook rice noodles according to your package and set to the side until ready to add to soup. In a small bowl, whisk together tamari, miso paste, coconut sugar, tahini and sriracha (if using) until smooth. Add mixture to soup and stir to combine.
Blend up that soup! Immersion blender works fine, but if you want it to be extra creamy and smooth, I recommend letting soup cool and then using a high power standing blender.
Bring back to a simmer and add in red peppers and spinach for another 3 minutes. Stir in cooked noodles and lime! Divide between bowls and layer on the toppings, like extra lime, cilantro and fresh serrano peppers!
Hint: If you think you'll have leftovers, I recommend keeping your noodles on the side. Toss them with a little sesame oil or broth to keep from sticking and add to your bowls before you ladle over the hot soup. This way your noodles will stay fresh and not turn to mush when you try to reheat it.
This recipe is pretty forgiving. If you're short an ingredient, there's probably something else you could swap it with. For example:
- Tahini- the creamiest tahini I buy over and over again is Soom Tahini, but if you don't have any, you could swap a creamy peanut butter.
- Coconut Sugar- you can leave this out completely, or swap it with maple syrup or brown sugar
- Miso Paste - I find that most grocers do carry miso paste now. You could swap the red for white if that's what you have. Otherwise, I would recommend leaving it out and adjusting salt to taste at the end of cooking.
Let me know any swaps you try and leave a comment below!
Use what you have, but if you're looking for a new blender or immersion blender here's what I've used to make this recipe!
The soup without the noodles can be stored in a container in the fridge for up to 5 days. You could store the noodles mixed in with it, but depending on your noodle, it may not reheat well.
I would not recommend freezing the completed soup. Though you could freeze the blended broth for up to 6 months. When ready to use, re-heat on the stove and blend if needed, then continue with step 5 in the recipe box.
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
In a soupy mood? Check out some of my other favorite soups!!
Creamy Curry Lentil Noodle Soup
- 1 small sweet onion roughly chopped
- 2 celery ribs roughly chopped
- 1 large carrot roughly chopped
- 4 cloves garlic minced
- 1 inch ginger minced or grated
- ¼ cup red curry paste vegan
- 1 cup red lentils dry
- 7 cups water
- 8 ounces rice noodles
- 2 tablespoons tamari or soy sauce
- 1 tablespoon red miso paste
- 1 tablespoon coconut sugar
- 3 tablespoons tahini may sub smooth peanut butter
- 1 tablespoons sriracha optional
- 2 red bell peppers deseeded and thinly sliced
- 6 ounces baby or curly leaf spinach
- ¼ cup lime juice about 1 lime
Toppings - Optional (but Recommended!)
- fresh cilantro
- lime juice
- fresh serrano pepper thinly sliced
- Add chopped onion, celery, carrot, garlic, ginger to a large pot over medium heat for 5 minutes, stirring occasionally. If it begins to stick add small splashes of water and keep stirring. Stir in red curry paste until combined and fragrant, about 1 minute.
- Rinse and drain lentils. Add lentils and water to pot and stir. Bring to a low boil, then reduce heat to a simmer and cover for 10-12 minutes until lentils are cooked and vegetables are soft.
- Meanwhile, Cook rice noodles according to package instructions in a separate pot. AND in a small bowl, whisk together tamari, miso paste, coconut sugar, tahini and sriracha (if using) until smooth. Add mixture to soup and stir to combine.
- Blend soup until smooth - You can use an immersion blender or allow soup to cool, then use a standing blender and return to pot. Bring back to a low simmer.
- Add thinly sliced red peppers and spinach. Cover and simmer for 3 minutes or until peppers slightly soften and spinach is wilted.
- Remove from heat and stir in lime juice and cooked rice noodles. Adjust salt, pepper and lime to taste and enjoy with any additional toppings of your choice!