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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.
Lentil recipes are my favorite types of recipes to make. This Red Lentil Coconut Soup is one to add to the list. Lentils freeze very well and this soup tastes great months later.
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!
This is one I make a lot in the cooler months and just love it. If you like lentils you should also check out some other recipes like this Lebanese Lentil Soup, Red Lentil Curry, Mediterranean Lentil Salad or this Slow Cooker Lentil Soup.
Recipe Ingredients
These simple pantry staples are all you need. See the recipe card below for exact amounts and printable instructions.
- Vegetables: carrots, celery, sweet onion and garlic
- Spices: cumin, turmeric, coriander, paprika and cinnamon
- Red Lentils
- Vegetable Broth
- Diced Tomatoes
- Tomato Paste
- Coconut Milk
How to Make Red Lentil Coconut Soup
Step 1. Sauté Vegetables: Add olive oil to a large dutch and heat over medium high heat. Sauté onion, garlic, carrots and celery with olive oil over medium heat until soft, about 3-5 minutes.
Step 2. Add Spices: Add cumin, turmeric, coriander, paprika and cinnamon and sauté for 3-4 minutes.
Step 3. Add Remaining Ingredients: Add lentils, vegetable broth, diced tomatoes, tomato paste and coconut milk and stir well then simmer for 25-30 minutes, or until lentils are tender.
Step 4. Puree Soup: Puree half with immersion blender if you like a thicker, creamier soup and return to the pot.
Garnish with cilantro, red pepper flakes and serve warm.
More Soup Recipes
Vegetarian
Moroccan Carrot Red Lentil Soup
Mediterranean
Lemon Lentil Soup Recipe
Mediterranean
Instant Pot Lentil Soup
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Red Lentil Coconut Soup
Ingredients
- 2 tablespoon olive oil
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1/2 sweet onion, diced
- 2 cloves garlic , minced
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 2 teaspoon coriander
- 1 teaspoon paprika
- 1/4 teaspoon cinnamon
- 2 cups red lentils, rinsed until water runs clean and picked over
- 8 cups vegetable broth
- 1 can diced tomatoes
- 1 can tomato paste
- 1/2 cup coconut milk
- Dash salt and pepper
- Crushed red pepper flakes, for garnish
- parsley , for garnish
Instructions
- Add olive oil to a large dutch and heat over medium high heat.
- Sauté onion, garlic, carrots and celery with olive oil over medium heat until soft, about 3-5 minutes.
- Add cumin, turmeric, coriander, paprika and cinnamon and sauté for 3-4 minutes.
- Add lentils, vegetable broth, diced tomatoes, tomato paste and coconut milk and stir well then simmer for 25-30 minutes, or until lentils are tender.
- Puree half with immersion blender if you like a thicker, creamier soup and return to the pot.
- Garnish with cilantro, red pepper flakes 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It sounds wonderfully warming and hearty, perfect for winter!
Thanks Sylvie! It is such a warm and comforting soup.
I love red lentils – this sounds awesome.
Thanks Alyssa! I love them too. So yummy.
So happy I found this recipe. It looks amazing! I’m always trying to find recipes that are gluten and dairy free. This is perfect. Bookmarking on pinterest for later 🙂
Thanks Rachel! So glad you like it! 🙂
Terrific! I saw the killer picture on your Instagram and had to find the recipe. I’m always on the hunt for a red lentil soup recipe, thanks for sharing!
Thanks for stopping over Tony! This is one of the better ones I have tried! I love the spices in it. I hope you like it.
Love the coconut milk and lentils combo. Looks great!
Thanks Julie!
I love everything about this soup!!!!
Thanks Liz!
This sounds so incredible! The list of spices is so perfect for this time of year. I realize too that I mainly use coconut milk in things like curry and need to branch out. Thanks for the inspiration!
Thanks Toni! I love the spices in this soup too–they are so warm and comforting. And yes, I agree, I need to start using coconut milk more too. It adds such a delicious sweetness to the foods!
I love everything in this bowl!
Thanks Paula! 🙂
Thank you for the nice soup recipe. Happy Wednesday to you.
You too Liz!
This soup looks so creamy and flavor filled. I love how heart healthy it is too.
Thanks Jocelyn! It is one of my new favorites.