Red Lentil Coconut Soup

(Veg, V, GF) • Serves 4

Prep Time: 8 minutes Cook Time: 42 minutes Total Time: 50 minutes

 
red lentil coconut soup .jpg

There’s nothing more comforting than cuddling up with loved ones over a warm bowl of golden red lentil soup on a cold winters night. Not only are lentils a wonderful source of plant-based protein and fiber, they are also delicious and create yummy soups and salads.

This soup is soothing, healthy, vibrant in color and filled with flavor from the vegetables and coconut milk. I like to jazz it up with a splash of olive oil and a sprig of cilantro.

Ingredients Method

  • 1/4 cup olive oil plus extra for serving

  • 4 cloves garlic, peeled & chopped

  • 1 large yellow or white onion, peeled & chopped

  • 4 medium carrots, peeled & chopped

  • 3 tablespoons dried oregano

  • 2 teaspoons cumin

  • 1-1  1/2 teaspoons red chili flakes

  • 6 cups vegetable broth

  • 2 cups red lentils, rinsed & drained

  • 1 cup canned crushed tomatoes

  • 1 cup light coconut milk

  • Juice of 2 lemons

  • Salt, season to taste

  • Freshly ground black pepper, season to taste

  • Fresh cilantro, as garnish





  1. Add olive oil and garlic to a large, 8 qt., stock pot. Place stock pot over a burner and slowly increase heat to medium over a period of 5 minutes. By slowly increasing the heat, the garlic will caramelize and become chewy.  

  2. Once the garlic is light brown in color, add onions and carrots to the stock pot. Cook the vegetables on medium heat until onions are soft and translucent, about 5-6 minutes. Season vegetables in pot with salt.

  3. Add oregano, cumin and red chili flakes to the pot. Cook spices with vegetables for 1-2 minutes, stirring frequently so the spices don’t burn.

  4. Add vegetable broth, lentils, crushed tomatoes and coconut milk to the pot. Season soup with salt and pepper to taste.

  5. Bring soup to a boil over high heat then reduce heat to low and simmer for 20 minutes, until lentils are soft and cooked through.

  6. Turn off heat and remove pot from burner. Allow soup to cool in the pot for 10 minutes.

  7. Using an immersion blender or a stand up blender, blend soup to desired consistency. If using a stand up blender, blend soup in batches.

  8. Squeeze fresh lemon juice into blended soup. Season soup with more salt and pepper, if needed.

  9. Serve soup in a bowl and drizzle with olive oil and fresh cilantro as a garnish.