Creamy Coconut Lentil Soup

This Creamy Coconut Lentil Soup is a warming, gently spiced soup made with red lentils, coconut milk, and vegetables.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1 medium carrot, diced
• 1 cup (200 g) red lentils, rinsed
• 4 cups (960 ml) vegetable broth
• 1 can (13.5 oz / 400 ml) coconut milk
• 1 tablespoon lime juice
• Salt and black pepper
• Fresh cilantro, optional

Instructions

1. Heat the oil in a large pot over medium heat. Cook the onion for 4–5 minutes until softened.
2. Add the garlic, ginger, cumin, and curry powder. Cook for 1 minute.
3. Stir in the carrot, lentils, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 18–22 minutes until the lentils are tender.
4. Stir in the coconut milk and simmer for 5 minutes. Add lime juice, salt, and pepper.
5. Serve hot with fresh cilantro, if desired.

Cooking Tips

Rinse the lentils before cooking. For a smoother soup, blend part of it with an immersion blender while leaving some texture.

Storage & Reheating

Refrigerate in an airtight container for up to 4 days. Reheat gently and add broth or water if the soup thickens.

Recipe Details

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Frequently Asked Questions

Can I prepare it ahead? Yes. The flavors develop as the soup rests, so it can be made one day ahead.

How should I store leftovers? Refrigerate in a sealed container for up to 4 days.

Can I freeze it? Freeze cooled soup for up to 3 months and thaw overnight before reheating.