Looking for a comforting, nutritious meal that’s both budget-friendly and packed with flavor? This Coconut Lentil Soup is my go-to recipe when I want something hearty yet light. The combination of creamy coconut milk, earthy lentils, and aromatic spices creates a perfectly balanced dish that’s sure to become a staple in your recipe collection.
Ingredients
- 2 cups red lentils, rinsed and sorted
- 1 can (14 oz) full-fat coconut milk
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 2 medium carrots, diced
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 bunch fresh spinach (optional)
- Salt and pepper to taste
- Fresh lime wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent, about 5 minutes.
- Add garlic and ginger, cooking for another minute until fragrant.
- Stir in curry powder and turmeric, letting the spices toast for 30 seconds.
- Add carrots and lentils, stirring to coat with the spices.
- Pour in the coconut milk and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
- If using spinach, stir it in during the last 2 minutes of cooking.
- Season with salt and pepper to taste.
- Serve hot with lime wedges on the side.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 generous portions
Recipe Notes
For best results, don’t skip rinsing the lentils – this removes excess starch and any debris. If your soup becomes too thick, simply add more broth or water to reach your desired consistency. This soup actually tastes better the next day, making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 5 days.
You can adjust the consistency of this Coconut Lentil Soup to your preference. For a thicker soup, let it simmer longer or use slightly less liquid. For a thinner consistency, add more broth. The soup will naturally thicken as it cools, so keep this in mind when adjusting the liquid content.
Don’t have red lentils? Yellow lentils work just as well, though they might need an extra 5-10 minutes of cooking time. You can also add other vegetables like sweet potatoes or bell peppers to make it even more nutritious. Just be sure to add firmer vegetables earlier in the cooking process.
Coconut Lentil Soup
Ingredients
- 2 cups red lentils rinsed and sorted
- 1 can 14 oz full-fat coconut milk
- 1 large onion diced
- 4 cloves garlic minced
- 2 tablespoons fresh ginger grated
- 2 medium carrots diced
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 bunch fresh spinach optional
- Salt and pepper to taste
- Fresh lime wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent, about 5 minutes.
- Add garlic and ginger, cooking for another minute until fragrant.
- Stir in curry powder and turmeric, letting the spices toast for 30 seconds.
- Add carrots and lentils, stirring to coat with the spices.
- Pour in the coconut milk and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
- If using spinach, stir it in during the last 2 minutes of cooking.
- Season with salt and pepper to taste.
- Serve hot with lime wedges on the side.