Coconut Red Lentil Soup

Red lentil soup with coconut milk and spinach.

5 from 1 vote

Craving a cozy and creamy yet nutritious soup? This luscious coconut red lentil soup checks all the boxes, and cooks in just 40 minutes for an easy weeknight dinner you’ll want to add to your rotation ASAP.

Servings servings

Prep Time 10

Cook Time 30

Total Time 40

Equipment

Immersion blender or traditional blender

Ingredients

1 tablespoon vegetable oil
4 medium carrots peeled and diced
1 medium yellow onion diced
1 tablespoon minced garlic
½ tablespoon minced ginger
1 teaspoon paprika
½ teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon crushed red pepper flakes
½ teaspoon salt
4 cups vegetable broth low-sodium
1 cup red lentils washed
13.5 ounces canned coconut milk
5 ounces baby spinach
½ medium lemon juiced

US Customary - Metric

Instructions

Heat the vegetable oil in a large pot over medium heat until shimmering. Add the carrots, onion, garlic, and ginger and cook until soft, stirring occasionally, about 3 to 5 minutes.
Combine the paprika, coriander, turmeric, red pepper flakes, and salt in a small bowl. Sprinkle over the softened vegetables and cook until fragrant, just a minute or so, to bloom the spices.
Add the vegetable broth and red lentils to the pot and stir to combine. Bring to a boil, then lower the heat to a simmer. Simmer, uncovered, for about 5 minutes until partially cooked, then cover the pot and simmer for another 5 minutes or so until the red lentils are tender.
Use an immersion blender to purée the soup until smooth. If you prefer a chunkier texture to your soup, you can blend until partially smooth.
Finally, stir in the coconut milk and baby spinach until the spinach is wilted and the soup is steaming. Season with freshly squeezed lemon juice and salt to taste, then serve hot.

Notes

Red lentils: Lentils come in many varieties, so make sure to buy the red ones! They’re great for soup because they cook down into a soft, comforting texture that’s easy to blend.

Blending the soup: If you don't have an immersion blender, carefully transfer the soup to a traditional blender (working in batches if needed) and purée on low speed. Make sure to hold the lid down with a towel you don't mind getting splatter on, or leave the lid slightly vented if you can, to let steam escape.

Serving suggestions: We recommend serving this soup with a hearty whole wheat bread for dipping. Or, pair it with your favorite salad or sandwich for a combo-style meal at home. (It's also great for days when you're sick, since it's so comforting and loaded with nutrients!)

Storing and reheating: Store leftover red lentil soup in an airtight container in the fridge for up to 3 days. Reheat single servings in the microwave for about 2 to 3 minutes, stirring halfway through. Or, reheat a larger serving in a saucepan over medium-low heat, covered, for about 10 to 15 minutes or until warm.

Author: Nicole Langdon

Calories: 475kcal

Course: Dinner, Lunch, Main Course, Soup

Cuisine: Indian

Keyword: carrots, coconut milk, coriander, crushed red pepper flakes, garlic, ginger, lemon juice, paprika, red lentils, spinach, turmeric, vegetable broth, yellow onion

Nutrition