Lentil and Coconut Soup

Grab a bowl and a spoon and get ready to wow your taste buds with Lentil and Coconut Soup. Filled with loads of nutritious veggies, enveloped in a spicy coconut curry broth and thickened with red lentils it doesn’t get much better.

So hearty and filling this bad boy, is packed with loads of plant friendly protein which means no one is going to walk away feeling hungry.

This recipe is one my oldest sister learned from her mother-in-law. Whenever we visit this is what she makes. It is so tasty. I especially love that despite sounding so fancy this recipe is SO easy to make. It’s perfect for those days when I am feeling too overwhelmed or just too lazy for standing in the kitchen, but still want to feed everyone a healthy and hearty dinner.

Lentil and Coconut Soup has a warm and comforting texture somewhere between a soup and stew. Enjoy it with some crusty bread or a scoop of basmati or jasmine rice and you are good to go! This is a fast, healthy meal everyone will love.

Looking for even more quick yummy meal ideas? Southwest Chicken Wraps and Green Machine Quesadillas are some of our favorites. Or maybe you are on a soup kick and looking for another warm and velvety dish. If that's the case than look no further! Old Fashion Potato Soup is everything you need.

What are Red Lentils?

Red lentils are a more delicate and creamy type of legume. They offer a little bit of a sweeter flavor than green lentils, which makes them pair really well with the coconut flavors also in the soup. They offer a beautiful color and when they cook they break down a little bit which makes them the perfect natural thickener! Lentils also easily absorb the flavors they are cooked with making every bite of this soup yummy and satisfying.

Is Soup good leftover?

If you have Lentil and Coconut Soup leftovers they are perfect for reheating and enjoying the next day for lunch. You can store them in the fridge in an airtight container for 4-5 days.

You can also freeze any leftovers. You just want to make sure they have cooled completely before sealing in an airtight container or bag. When ready to enjoy again just pull it out of the freezer and allow it to thaw the night before. When ready warm on the stovetop or microwave like you would with any kind of reheated soup.

Make it Your Own 

Add chopped celery for additional texture and extra fiber. Garnish with unsweetened coconut or fresh diced tomatoes. Don't have bullion base on hand? (You totally should, it has soooo much flavor and takes up very little space but lasts forever. We seriously love this product.) You can definitely use a prepared vegetable stock or broth in its place.

If needed you can also substitute the coconut milk for heavy cream or sour cream. Also, don’t be afraid to mix up your cooking method if needed. You can easily convert this recipe to cook in the instant pot or crockpot if wanting a more hands-off preparation for those REALLY busy nights.

📖 Recipe

Lentil and Coconut Soup

The Dashley's Kitchen

Loaded with veggies wrapped in a spicy coconut curry broth this soup is thickened with red lentils making it filling and delicious!

4.80 from 25 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Soup and Stew

Cuisine Indian

Servings 12

Calories 275 kcal

Ingredients

  

1x2x3x

• 2 tablespoons coconut oil
• 4 teaspoons minced garlic
• 2 large onions chopped
• 1 tablespoon ginger paste
• 1 teaspoon red pepper flakes
• 4 tablespoons curry powder
• 4 tablespoons tomato paste
• 2 cans coconut milk
• 8 cups water
• 3 tablespoons vegetable bullion paste
• 4 carrots chopped
• 4 tomatoes chopped
• 3 cups red lentils
• 1-2 drops lemongrass oil
• salt and pepper to taste
• 6 handfuls baby spinach chopped

Instructions

 

• In a large pot add coconut oil, garlic, onion and ginger paste. Stir together on medium heat. Cook till onions are translucent and tender.
  2 tablespoons coconut oil, 4 teaspoons minced garlic, 2 large onions, 1 tablespoon ginger paste
• Add red pepper, curry powder and tomato paste. Stir for 2 minutes stirring constantly until everything is combined and coated.
  1 teaspoon red pepper flakes, 4 tablespoons curry powder, 4 tablespoons tomato paste
• Add coconut milk, water and bullion paste. Stir for 1 minute.
  2 cans coconut milk, 3 tablespoons vegetable bullion paste, 8 cups water
• Add carrots, tomatoes and lentils to the soup. Stir together.
  4 carrots, 4 tomatoes, 3 cups red lentils
• Cover pot and bring to a boil on medium high heat. Once boiling remove lid and turn heat to low so it can simmer.
• Add lemongrass oil. Place lid on pot and cook for 30 minutes until lentils are cooked.
  1-2 drops lemongrass oil
• Season with salt and pepper to taste. Add chopped spinach to soup and stir to combine until spinach is wilted.
• Serve hot and enjoy. You can garnish with cilantro and sour cream if desired.

Notes

• You can use fresh ginger root that has been minced in leiu of the paste if you would like.
• You can also substitute vegetable broth for the bullion paste.
• Lemongrass oil can be left out if preferred.

Nutrition

Serving: 1gCalories: 275kcalCarbohydrates: 24gProtein: 8gFat: 19gSaturated Fat: 15gPolyunsaturated Fat: 3gSodium: 198mgFiber: 7gSugar: 4g

Keyword comfort food, Dinner, Fall Recipes, Freezer Meal Recipes, Healthy Dinner, healthy recipes, Lunch, Main Entree, Soup, Vegetarian Dinner

Tried this recipe?Let us know how it was!