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Red Lentil Coconut Soup

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 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

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!

A couple of things you may need to make this red lentil coconut soup recipe:

Note: These are affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links. This helps me keep my kitchen stocked with the ingredients I need to create delicious, healthy recipes for you!

KitchenAid 5-Speed Immersion Blender

Organic Red Lentils

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.

Ingredients

  • 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

Garnishes:

  • Lemon
  • Red pepper flakes
  • Parsley or cilantro

Instructions

  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.

Notes

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.

Recipe adapted from A Touch of Zest

For more delicious soups check out my Soups Pinterest board!

I would love to connect with you on Facebook, Pinterest, Twitter, Google + and Instagram.

Julia

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[…] can also pair these Roasted Beet and Carrots with one of my favorite soups. This Red Lentil Coconut Soup or this Homemade Minestrone works […]

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[…] soup. I have a few lentil soup recipes on my site, including this Moroccan Red Lentil Soup and this Red Lentil Coconut Soup but nothing like […]

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[…] Slurp: Red Lentil Coconut Soup from A Cedar Spoon.  This is my kinda soup – lentils, coconut milks, and so many yummy […]

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[…] freshly chopped parsley and parmesan cheese that you top the soup with. I don’t believe that soups are only eaten in the fall and winter and this is a perfect […]

Kristina

Tuesday 7th of July 2015

this sounds incredible! I love lentils, I pinned to save for cooler months...

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