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Red Lentil Coconut Soup

 Red Lentil Coconut Soup is a warm, rich soup full of spice. Let this soup simmer on the stove and your house will smell wonderful. This soup makes a great freezer friendly meal that tastes just as good a month later.

Red Lentil Coconut Soup

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On Monday, I shared 43 Freezer Friendly Recipes plus tips for freezer cooking.

This Red Lentil Coconut Soup is another recipe to add to the list.  Lentils freeze very well and this soup tastes great months later.

Red Lentil Coconut Soup

One of my most popular recipes on A Cedar Spoon is the Moroccan Red Lentil Soup that I shared last year. 

It is one of my favorite soups to make because of the warm feeling I get, the health benefits it has, the fact I can freeze half for later and the way it makes my house smell!

Today’s soup is no different!

Are you wondering what the health benefits of lentils are?

Here are just a few:

  • Lowers cholesterol
  • Heart healthy
  • Stabilizes blood sugar
  • Good source of protein
  • Increases energy

Red Lentil Coconut Soup

The coconut milk in this recipe adds a sweet, unique flavor to the soup but is still subtle enough that the whole family will like it. 

My husband, who tends to be picky about new things, loved this soup. During these cold winter months we can all use a good bowl of soup to warm us up!

Red Lentil Coconut Soup

Red Lentil Coconut Soup

Yield: 6-8
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Red Lentil Coconut Soup is a warm, rich soup full of spice. Let this soup simmer on the stove and your house will smell wonderful. This soup makes a great freezer friendly meal that tastes just as good a month later.


  • 2 carrots, peeled and chopped
  • 2 celery, chopped
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 2 teaspoon coriander
  • 1 teaspoon paprika
  • 1/4 teaspoon cinnamon
  • 2 cups lentils, rinsed until water runs clean
  • 8 cups vegetable broth
  • 1-15oz can of diced tomatoes, low sodium if possible
  • 1-6oz can tomato paste
  • 1/2 cup light coconut milk
  • Dash salt and pepper


  • Lemon
  • Red pepper flakes
  • Parsley or cilantro


  1. Saute onion, garlic, carrots and celery with olive oil over medium heat until soft.
  2. Add spices and continue to saute for 3-4 minutes.
  3. Add lentils, vegetable broth, diced tomatoes, tomato paste and coconut milk and simmer for 25-30 minutes, until lentils are tender.
  4. Puree half with immersion blender and return to the pot.
  5. Garnish with parsley, red pepper flakes, lemon juice and serve warm.


Once your soup is almost done if you feel that too much broth was soaked up into the lentils you can add 1 or 2 more cups of broth. It really depends on how thick you want your soup.
This soup is great for the freezer. Let it cool completely and store in airtight containers or ziplock freezer bags with the recipe name and date on it. Remove from freezer the day before you are ready to eat it to let it thaw in the refrigerator.

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Charlie Lentil Soup

Thursday 24th of November 2022

Dear Lord.... this is probably the best soup I have ever eaten in my life and I have eaten some amazing soups. I made it twice in as many days, just so I can have tons left over for freezing. It's got everything: Great nutritional profile; easy and quick to make for a soup; cheap on ingredients, especially if you make your own veg broth; sits really well in the stomach with no after effects; fat is adjustable with coconut milk; filling as mine came out thick when I immersion blended about 3/4 of it and LORD Have Mercy, is it ever delicious. The whole family loves it. I'll be making this and eating it for the rest of my life !!


Friday 25th of November 2022

I am so glad that you enjoyed it! We love lentil soups and this is one of our favorites too.

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