Looking for a comforting bowl of goodness that’s both nourishing and delicious? This Creamy Coconut Lentil Soup is exactly what you need. I’ve combined red lentils with aromatic spices and creamy coconut milk to create a soup that’s hearty enough for dinner but simple enough for weeknight cooking. Perfect for both vegans and meat-lovers alike, this soup delivers a wonderful balance of flavors while being incredibly nutritious.
Ingredients
- 1½ cups red lentils, rinsed
- 1 can (14 oz) full-fat coconut milk
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 carrots, diced
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon salt (adjust to taste)
- Fresh lime juice and cilantro for serving
Note: You can substitute yellow lentils for red lentils, though cooking time may vary slightly. Light coconut milk works too, but the soup won’t be as creamy.
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook 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, lentils, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Pour in the coconut milk and continue cooking for another 10 minutes, or until lentils are tender.
- Season with salt to taste.
- Serve hot, garnished with fresh cilantro and a squeeze of lime juice.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 bowls
Recipe Notes
- Red lentils will naturally break down as they cook, creating that lovely creamy texture we’re after.
- Don’t skip rinsing the lentils – this removes excess starch and any debris.
- If the soup becomes too thick, simply add more broth or water until you reach your desired consistency.
- This soup thickens considerably as it cools. When reheating, you may need to add a splash of water or broth.
- The soup keeps well in the refrigerator for up to 5 days and freezes beautifully for up to 3 months.
- For extra texture, try topping with toasted coconut flakes or crushed cashews.
This Creamy Coconut Lentil Soup is a fantastic meal prep option and actually tastes even better the next day as the flavors continue to develop. It’s budget-friendly, protein-packed, and incredibly satisfying – perfect for those chilly evenings or when you need a comforting bowl of something wholesome.
Creamy Coconut Lentil Soup
Ingredients
- 1½ cups red lentils rinsed
- 1 can 14 oz full-fat coconut milk
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 carrots diced
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon salt adjust to taste
- Fresh lime juice and cilantro for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook 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, lentils, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Pour in the coconut milk and continue cooking for another 10 minutes, or until lentils are tender.
- Season with salt to taste.
- Serve hot, garnished with fresh cilantro and a squeeze of lime juice.
