I always turn to this recipe when the weather gets gloomy and I need a bright bowl of sunshine. The combination of earthy spices and sweet coconut milk makes this Coconut Red Lentil Soup incredibly satisfying.
It comes together in one pot with minimal effort, which is exactly what I need on busy evenings. You will find yourself making this hearty soup on repeat once you taste how rich and creamy it gets without any dairy.
What Makes This Coconut Red Lentil Soup a Keeper
The texture is naturally thick and velvety thanks to how the lentils break down while simmering. I appreciate that it requires only pantry staples that I usually keep stocked in my kitchen cupboard.
This Coconut Red Lentil Soup freezes beautifully, so I often make a double batch to save for future lunches. It also happens to be naturally vegan and gluten-free, making it a safe bet for feeding a crowd with different dietary needs.
The balance of heat from the ginger and richness from the coconut cream creates a complex flavor profile quickly. You get a restaurant-quality meal without spending hours standing over the stove.
If you crave more warming bowls, my Irresistible Chicken Noodle Soup Recipe is another classic comfort, and the Cozy Creamy Potato Soup Recipe offers that same velvety texture I adore.
Everything You Need for Perfect Coconut Red Lentil Soup
Here are the fresh items and pantry staples you will need to get started:
- Coconut Oil: The best fat for sautéing aromatics in this dish, adding a subtle tropical aroma.
- Onion: A yellow or white onion forms the savory base of the broth.
- Garlic: Freshly minced garlic cloves provide essential aromatic depth.
- Fresh Ginger: This adds a bright, peppery kick that cuts through the richness of the coconut milk.
- Ground Turmeric: Gives the soup its signature golden color and an earthy, warm flavor.
- Ground Cumin: Adds a savory, slightly nutty note that pairs perfectly with lentils.
- Ground Coriander: Provides a citrusy, floral background note to balance the heavier spices.
- Red Lentils: These split lentils cook down quickly and thicken the soup naturally without needing flour or cornstarch.
- Vegetable Broth: Use a high-quality broth for the best liquid base; low-sodium options let you control the salt level.
- Coconut Milk: Full-fat canned coconut milk is essential for that luxurious, creamy consistency.
- Lime Juice: A splash of acid at the end brightens all the flavors and prevents the soup from tasting heavy.
- Spinach: Fresh spinach leaves wilt in seconds at the end, adding color and nutrition.
- Salt and Pepper: Essential for seasoning the soup to your specific taste preferences.
- Cilantro: Fresh herbs for garnishing add a burst of color and freshness.
My Method for Coconut Red Lentil Soup
Let’s get the pot on the stove and start cooking.
- Begin by heating the coconut oil in a large pot or Dutch oven over medium heat until it shimmers. Add the diced onion and a pinch of salt, cooking for about 5 minutes until the onion becomes translucent and soft. Stir in the minced garlic and grated fresh ginger, cooking for just another minute until they become very fragrant, being careful not to let the garlic brown or burn.
- Add the turmeric, cumin, and coriander to the pot, stirring constantly for about 30 seconds to bloom the spices in the oil. This step is crucial as it releases the essential oils in the spices, deepening the flavor of your Coconut Red Lentil Soup. Pour in the rinsed red lentils and the vegetable broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Increase the heat to bring the mixture to a boil, then reduce the heat to low and cover the pot partially with a lid. Let the soup simmer gently for about 15 to 20 minutes, or until the lentils are completely soft and have started to fall apart. You will notice the vibrant red color of the lentils turn into a soft golden yellow as they cook.
- Once the lentils are tender, stir in the can of coconut milk and the fresh spinach leaves. Let the soup cook for another 2 to 3 minutes, just until the spinach has wilted and the soup is heated through. Finally, remove the pot from the heat and stir in the fresh lime juice, then season generously with salt and pepper before serving hot.
My Secrets for the Best Coconut Red Lentil Soup
Make sure you rinse the red lentils thoroughly in a fine-mesh sieve before adding them to the pot. This removes excess starch and dust, ensuring your Coconut Red Lentil Soup has a clean and vibrant taste.
I highly recommend using full-fat canned coconut milk rather than the carton variety found in the dairy aisle. The canned version provides the essential creaminess and fat that makes this soup feel substantial and rich.
If you prefer a smoother consistency, you can use an immersion blender for a few seconds at the end. I usually blend just half of the soup to keep some texture while making the base extra velvety.
How I Like to Serve This Coconut Red Lentil Soup
I love ladling this soup into deep bowls and topping it with a generous squeeze of fresh lime juice to cut through the richness. Fresh cilantro and a slice of toasted naan bread on the side make the meal feel complete and satisfying.
You can also add a scoop of cooked basmati rice directly into the bowl to turn this into an even heartier stew. A drizzle of chili oil or a dollop of yogurt provides a nice contrast if you want to dress it up for guests.
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Coconut Red Lentil Soup Recipe
- Total Time: 35 min
- Yield: 4 servings
- Diet: Vegan
Description
This creamy Coconut Red Lentil Soup makes a cozy weeknight dinner in just 30 minutes. I love how the warm spices blend with rich coconut milk for a hearty meal.
Ingredients
- 1 tbsp coconut oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 0.5 tsp ground coriander
- 1 cup dried red lentils, rinsed
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups fresh spinach
- 1 tbsp lime juice
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by heating the coconut oil in a large pot or Dutch oven over medium heat until it shimmers. Add the diced onion and a pinch of salt, cooking for about 5 minutes until the onion becomes translucent and soft. Stir in the minced garlic and grated fresh ginger, cooking for just another minute until they become very fragrant, being careful not to let the garlic brown or burn.
- Add the turmeric, cumin, and coriander to the pot, stirring constantly for about 30 seconds to bloom the spices in the oil. This step is crucial as it releases the essential oils in the spices, deepening the flavor of your **Coconut Red Lentil Soup**. Pour in the rinsed red lentils and the vegetable broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Increase the heat to bring the mixture to a boil, then reduce the heat to low and cover the pot partially with a lid. Let the soup simmer gently for about 15 to 20 minutes, or until the lentils are completely soft and have started to fall apart. You will notice the vibrant red color of the lentils turn into a soft golden yellow as they cook.
- Once the lentils are tender, stir in the can of coconut milk and the fresh spinach leaves. Let the soup cook for another 2 to 3 minutes, just until the spinach has wilted and the soup is heated through. Finally, remove the pot from the heat and stir in the fresh lime juice, then season generously with salt and pepper before serving hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 min
- Cooling: 5 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 0mg
Keywords: Coconut Red Lentil Soup, vegan lentil soup, creamy vegetable soup, easy dinner recipe