Red Lentil Coconut Soup

Red Lentil Coconut Soup is a warm, comforting bowl of goodness combining tender red lentils, creamy coconut milk, fragrant ginger and garlic, and a splash of lime for brightness. It’s quick to make, full of flavour, and ideal for weeknight dinners or a cozy lunch. With its rich texture and vibrant aromatics, this soup feels like a hug in a bowl — and you’ll love how satisfying it is without being overly heavy.

Why You’ll Love This Recipe

• The red lentils break down beautifully, yielding a naturally creamy consistency without the need for heavy cream.
• The combination of Thai red curry paste, ginger, garlic and coconut gives a pleasing fusion of spicy, sweet and savoury.
• It comes together in one pot, making prep and clean‑up easy.
• It’s versatile: you can make it mild or bold, vegan or with fish sauce for depth.
• It’s nourishing — lentils offer plant‑based protein and fibre, and coconut milk adds richness.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 teaspoons grated or finely chopped ginger
• 2 tablespoons Thai red curry paste
• ⅛‑¼ teaspoon red pepper flakes (adjust to taste)
• ¾ cup red lentils
• 1 can (14.5 oz) crushed tomatoes
• 1 teaspoon fish sauce (optional; can substitute soy sauce)
• 3 cups water
• 1 cup full‑fat coconut milk, shaken well
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 teaspoons lime juice
• 1 tablespoon brown sugar
• Optional toppings: a swirl of coconut milk, fresh cilantro, and lime wedges

Step‑by‑Step: How to Make Red Lentil Coconut Soup

1. Warm olive oil in a large pot or saucepan over medium heat. Add the chopped onion and cook until softened (about 5‑6 minutes).
2. Stir in the garlic, ginger, Thai red curry paste, and red pepper flakes. Cook for 1‑2 minutes or until fragrant, stirring so the paste doesn’t burn.
3. Add the red lentils and stir to coat them with the onion‑spice mixture.
4. Pour in the crushed tomatoes, add the fish sauce (or soy sauce), and the 3 cups of water. Let the mixture come to a boil, then lower the heat to maintain a gentle simmer. Cover partially and simmer until the lentils are cooked through — about 20 minutes.
5. After the lentils are tender, stir in the full‑fat coconut milk, lime juice, brown sugar, salt and black pepper. Continue cooking a few more minutes until everything is heated through and the flavours meld.
6. Ladle the soup into four bowls. Garnish with a swirl of extra coconut milk, fresh cilantro, and lime wedges for a bright, fresh finish.

Helpful Tips

• Use full‑fat coconut milk for a rich, velvety texture. Light coconut milk tends to be more watery and may separate when heated.
• Rinse the lentils before using to remove any dust or debris — red lentils cook quickly and break down into a creamy base.
• Taste the curry paste before using: different brands vary widely in heat. Adjust red pepper flakes accordingly.
• If the soup is too thick for your liking, stir in a little extra water or broth at the end to reach your desired consistency.
• Letting the soup sit for a few minutes after cooking allows flavours to deepen and meld.

Substitutions And Variations

• Vegetables: Add diced potatoes, chunks of butternut squash or fresh spinach toward the end of cooking for extra heartiness.
• Protein boost: Stir in cooked chickpeas or shredded cooked chicken if desired.
• Vegan / vegetarian: Simply omit the fish sauce and use soy sauce (or tamari) to keep it vegan‑friendly.
• Spice level: For extra heat, increase red pepper flakes or add a splash of hot sauce (e.g., Sriracha). For milder, reduce or omit the red pepper flakes and use a milder curry paste.
• Texture: For a smoother soup, use an immersion blender to partially puree before adding the coconut milk.
• Herbs & toppings: Top with fresh basil, mint, or chopped green onion for an alternate flavour profile.

Storage Instructions

• Let the soup cool to room temperature, then transfer into airtight containers.
• Refrigeration: Keep for up to 3‑4 days in the fridge. Re‑heat on the stovetop gently, adding a splash of water if thickened.
• Freezing: You can freeze this soup for up to 2 months. Defrost in the refrigerator overnight and reheat gently on the stovetop. Note: the texture may change slightly after freezing (coconut milk can separate), but a good stir will bring it back together.
• If you have leftover coconut milk from the can, store it in the fridge in a sealed container for up to 5 days.

Nutritional Information

Per serving (approximate values):

• Calories: 330 kcal
• Carbohydrates: 37 g
• Protein: 12 g
• Fat: 17 g (Saturated fat: 12 g)
• Polyunsaturated fat: 1 g
• Monounsaturated fat: 3 g
• Sodium: 568 mg
• Potassium: 815 mg
• Fibre: 13 g
• Sugar: 10 g
• Vitamin A: 1,474 IU
• Vitamin C: 15 mg
• Calcium: 94 mg
• Iron: 6 mg

Serving Suggestions

• Serve with warm crusty bread or naan to soak up the soup.
• Garnish with extra lime wedges so each person can squeeze to taste for brightness.
• Pair with a light side salad (e.g., dressed greens, cucumber and carrot ribbons) to balance the richness.
• For a fuller meal, serve with steamed jasmine or basmati rice — spoon some soup over rice in each bowl.
• A dollop of plain yogurt (or plant‑based yogurt) on top adds creaminess and a tangy contrast.

Frequently Asked Questions About Red Lentil Coconut Soup

Q: Can I use light coconut milk instead of full‑fat?
Yes, you can substitute light coconut milk if you prefer fewer calories or less richness; however, the soup will be lighter and may not be as creamy. Full‑fat coconut milk gives that luscious texture.
Q: Do the lentils need to be soaked?
No, red lentils cook quickly and don’t require soaking — just rinse them to remove any dust.
Q: How spicy is this soup?
The recipe as written has a mild to moderate spice level, thanks to the red curry paste and optional red pepper flakes. You can easily adjust it up or down to suit your taste.
Q: Can I add greens or other vegetables?
Definitely. Leafy greens such as spinach or kale can be added toward the end of cooking.
Q: Is this soup suitable for vegetarians/vegans?
Yes — simply omit the fish sauce and use soy sauce or tamari instead. The rest of the ingredients are plant‑based.
Q: Will the soup thicken as it sits?
Yes. Red lentils break down and thicken the soup as they cook, and the coconut milk adds richness. If it becomes too thick, you can thin with a little water or broth.

Conclusion

Thank you so much for choosing this Red Lentil Coconut Soup recipe. I hope you enjoy making and eating it as much as I enjoyed putting it together for you. It’s simple to prepare, full of flavour and comforts the soul — and yet delivers on nourishment too. I truly believe this will become a go‑to in your rotation for satisfying dinners. From my kitchen to yours, happy cooking — may your bowl be warm, your spoonfuls abundant, and your love for food grow even deeper. Enjoy every bite and thanks for being part of the food‑loving community!

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