Red Lentil Soup With Coconut Milk
The image is AI-generated. Cooking times are estimates.
Red lentil coconut soup is a warming bowl with a naturally thick texture. Split red lentils soften and break down as they simmer, so you can make a creamy soup without blending the entire pot. Coconut milk rounds out the tomatoes, ginger, and spices without hiding their flavor.
Ingredient notes
Use split red lentils rather than whole green or brown lentils. Rinse them until the water runs clearer and inspect for small debris. Full-fat coconut milk gives a richer finish, while lighter coconut milk makes a thinner soup. Start with low-salt stock and season after the lentils soften.
Tips for a better result
Stir occasionally, especially as the soup thickens near the end. Lentils can catch on the bottom of a thin saucepan. If you prefer a smoother texture, blend a portion and return it to the pan. Add lime juice after cooking so its brightness is easier to control.
Substitutions and variations
Add a handful of spinach just before serving or replace the carrot with diced sweet potato. Different curry powders have different heat levels, so begin modestly. Coconut milk is part of this recipe’s character; dairy cream changes the flavor significantly.
Storage and make-ahead tips
Cool in shallow containers and refrigerate promptly. Use within 3–4 days or freeze in portions. Add water when reheating if the lentils have thickened the soup, and heat thoroughly.
A common question
Why did the soup become thick overnight?
Cooked lentils continue to absorb liquid. Loosen the soup with water or stock a little at a time while reheating, then taste and adjust seasoning.
More from Crispe Kitchen
Explore the Dinner collection or read our cooking guides for more kitchen ideas.
Red Lentil Soup With Coconut Milk
4 servings
Estimated prep: 15 minutes · Cook: 30 minutes
Equipment: Large saucepan, fine sieve, optional stick blender
Ingredients
- 200 g split red lentils, rinsed
- 1 onion, diced
- 1 carrot, diced
- 2 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 1 tbsp olive oil
- 2 tsp mild curry powder
- 1 can chopped tomatoes, 400 g
- 750 ml low-salt vegetable stock
- 200 ml coconut milk
- 1 tbsp lime juice
- Salt and pepper to taste
Instructions
- Warm oil in a large saucepan. Soften onion and carrot over medium heat for 6–8 minutes.
- Add garlic, ginger, and curry powder and stir for about 30 seconds.
- Add lentils, tomatoes, and stock. Bring to a simmer and cook gently for about 20 minutes, stirring occasionally, until the lentils are soft.
- Stir in coconut milk and simmer for another 5 minutes. Add water if the soup is too thick.
- Remove from heat, add lime juice, and season to taste. Blend a portion if you prefer a smoother finish.
Recipe notes
Follow the doneness cues as well as the timer. Ingredient sizes and equipment vary. Stir occasionally, especially as the soup thickens near the end. Lentils can catch on the bottom of a thin saucepan. If you prefer a smoother texture, blend a portion and return it to the pan. Add lime juice after cooking so its brightness is easier to control.