If you’re looking for a healthy and flavorful soup that’s easy to make, this red lentil and coconut soup hits all the right notes. The red lentils cook down beautifully into a silky texture, while the coconut milk adds a hint of sweetness and creaminess. Fragrant spices like cinnamon, cumin, and turmeric give it a gentle kick that makes every spoonful delicious. Naturally vegan and packed with plant-based protein, this soup is perfect for cozy nights, easy lunches, or meal prep. It’s quick to make, full of warmth, and guaranteed to become a weeknight favorite.
You may be tempted to increase the amount of cumin, turmeric, or cinnamon, but we suggest you follow the quantities in ingredient list (at least on your first attempt). These three spices can pack a punch, so it’s better not to underestimate them 🙂
We always keep frozen spinach in our freezer because we use it in several recipes, such as healthy bean and mushroom soup, delicious breakfast egg muffins, and comforting egg and spinach pie. For this recipe, there’s no need to defrost the spinach in advance, so just add it to your pot after you add the vegetable broth.
If you wish to reduce the fat content in your soup, feel free to use light coconut milk. You may also replace the coconut milk with cream, but keep in mind that this will change the flavor of the soup.
Ingredients
- 3/4 cup uncooked red lentils
- 1/2 onion
- 2 garlic cloves
- 1 medium sized carrot
- 4 pellets frozen spinach
- 3/4 cup coconut milk
- 3/4 cup diced canned tomatoes
- 1 tsp ground cumin
- 1/4 tsp cinnamon
- 1 1/2 tsp turmeric
- 2 1/2 cup vegetable broth
- 2 tbsp olive oil
- Salt & pepper
Instructions
- Peel and chop the carrot into small cubes. Chop the onion and finely mince the garlic.
- In a large saucepan heat the olive oil and add the carrot and onion. Cook for a few minutes until the onion is translucent.
- Add the garlic, ground cumin, cinnamon and turmeric, and cook for about 30 seconds. Add the washed uncooked red lentils, canned tomatoes, vegetable broth, and frozen spinach.
- Bring the soup to a boil and simmer for about 15 min. or until the lentils are cooked. Then lower the heat and stir in the coconut milk. Cook for a couple of minutes. Done!
Notes
- The recipe is for 4 servings.
- Prep time: 10 minutes.
- Cooking time: 25 minutes.
- If you wish to reduce the fat content in your soup, feel free to use light coconut milk.
- You may also replace the coconut milk with cream, but keep in mind that this will change the flavor of the soup.
Similar recipes
If you like the red lentils and coconut soup, you may also like the following recipes:
- Italian lentil soup
- Coconut and roasted carrot soup
- Moroccan lentil soup
- Thai red curry with chickpeas
- Tortellini and Italian sausage soup
- Kidney bean and mushroom soup
- Tortellini and spinach soup
Red lentils and coconut soup
Ingredients
- ¾ cup uncooked red lentils
- ½ onion
- 2 cloves garlic
- 1 carrot medium size
- 4 pellets frozen spinach
- ¾ cup coconut milk
- ¾ cup canned tomatoes diced
- 1 tsp ground cumin
- ¼ tsp cinnamon
- 1½ tsp turmeric
- 2½ cups vegetable broth
- 2 tbsp olive oil
- salt and pepper
Instructions
- Peel and chop the carrot into small cubes. Chop the onion and finely mince the garlic.
- In a large saucepan heat the olive oil and add the carrot and onion. Cook for a few minutes until the onion is translucent.
- Add the garlic, ground cumin, cinnamon and turmeric, and cook for about 30 seconds. Add the washed uncooked red lentils, canned tomatoes, vegetable broth, and frozen spinach.
- Bring the soup to a boil and simmer for about 15 min. or until the lentils are cooked. Then lower the heat and stir in the coconut milk. Cook for a couple of minutes. Done!
Notes
- If you wish to reduce the fat content in your soup, feel free to use light coconut milk.
- You may also replace the coconut milk with cream, but keep in mind that this will change the flavor of the soup.