The Red Lentil Soup with Coconut Milk is a hearty, plant-based recipe that’s every bit as cosy as it is simple. Naturally vegan, packed with fibre and protein, and ready in 35 minutes, this is one of those dishes you’ll find yourself coming back to again and again.
Think of it as a cosy dinner with good friends. The tomatoes and potatoes bring a natural richness and umami depth, while curry powder, red chilli flakes, ground coriander, and fresh ginger add brightness and a gentle kick. Creamy coconut milk wraps everything together, giving the soup its silky texture and subtle sweetness.
What I love most is how unfussy it is—everything comes from ingredients I usually already have at home. Maybe that’s why I make it so often. And while it’s simple, it never feels boring; every spoonful is warm, balanced, and full of life. Whether you’re looking for an easy weekday meal or something to lift your spirits on a cold evening, this red lentil coconut soup delivers every single time.
Ingredients for Red Lentil Soup with Coconut Milk
This creamy lentil soup is full of humble ingredients that work beautifully together:
- Red lentils – These little gems are the secret to this soup’s creamy texture; no blender required! They cook quickly, breaking down beautifully as they simmer, which gives the soup its naturally rich and hearty consistency.
- Coconut milk – adds richness and a hint of sweetness to balance the spices.
- Potatoes and carrots – for heartiness and natural depth.
- Tomatoes – Lend brightness and a subtle tang, balancing the richness with a touch of acidity and umami depth.
- Onion, garlic, and ginger – the aromatic base that makes everything taste more vibrant.
- Curry powder and ground coriander – Infuse the soup with gentle heat and earthy spice. Choose a curry powder you love as its flavour really sets the tone for the whole dish.
- Fresh lime – don’t skip this step; it brightens the whole dish and balances the coconut’s creaminess.
Tip: Add a handful of kale or spinach towards the end of cooking for a boost of colour and nutrition.
How to make my Red Lentil Coconut Soup
Making this soup is as easy as it gets. Here’s how it comes together:
- Start with the aromatics. Gently sauté onion, garlic, ginger, and spices in coconut oil until soft and fragrant.
- Build the base. Add the lentils, potatoes, carrots, chopped tomatoes, and coconut milk. Simmer until everything is tender and the soup turns beautifully creamy.
- Finish and serve. Stir in kale (if using) and finish with a squeeze of fresh lime. That’s it!
Get the exact ingredient quantities in the printable recipe card below.
Why You’ll Love This Red Lentil and Coconut Soup
- Comfort in a bowl. Creamy, warming, and full of gentle spice — perfect for cold evenings.
- Naturally vegan and gluten-free. Whole-food goodness that everyone can enjoy.
- Quick and simple. One pot, minimal prep, ready in 35 minutes.
- Pantry-friendly. Made with ingredients you probably already have.
- Perfect for leftovers. The flavours deepen beautifully the next day.
If you love this kind of cosy, flavour-packed soup, you might also enjoy these favourites:
- Roasted Carrot Soup – sweet, earthy, and wonderfully simple.
- Pumpkin Soup with Curry – velvety smooth with a hint of spice.
- Ginger Chili Hokkaido Pumpkin Soup – bold, bright, and full of warming heat.
Or, if you’re in a lentil mood, try one of these nourishing variations:
- Spicy Red Lentil Soup with Bulgur – hearty, rich, and packed with texture.
- Turmeric Ginger Lentil Soup – a vibrant, immune-boosting twist on a classic.
- Red Lentil Dal – a fragrant, comforting classic that’s deeply satisfying and endlessly adaptable.
Red Lentil Soup with Coconut Milk
Ingredients
- 4 tablespoons virgin coconut oil
- 2 small yellow onions, peeled and finely chopped
- 1 tablespoon curry powder
- 1 teaspoon ground coriander
- A pinch of red chili flakes
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, peeled and grated
- 1 medium carrot, peeled and finely chopped
- 400 g potatoes, peeled and diced into small cubes (1–1.5 cm)
- 1 x 400 g can organic chopped tomatoes
- 500 ml water (2 cups)
- 1 x 400 ml can organic coconut milk
- 150 g red lentils (3/4 cup)
- Sea salt and freshly ground black pepper to taste
- 2 handfuls kale stems removed and finely chopped (optional)
For serving:
- lime wedges for serving
- Fresh coriander leaves optional
Method
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Sauté the aromatics: Heat the coconut oil in a medium-sized pot over medium-high heat. Add the onions and sauté until translucent and lightly caramelised, about 8 minutes, stirring occasionally. Stir in the curry powder, ground coriander, chilli flakes, garlic, ginger, and tomato paste. Cook for another 2 minutes, stirring well.
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Add the vegetables: Add the carrot and potatoes and sauté briefly, about 1 minute. Stir in the chopped tomatoes and 500 ml cold water. Season with about 1 teaspoon of salt and a generous pinch of freshly ground black pepper. Let simmer for a few minutes, until heated through.
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Add lentils and coconut milk: Pour in the coconut milk and red lentils. Bring to a boil, then reduce the heat to medium and simmer until the potatoes and lentils are tender and starting to fall apart, about 20 minutes. (Cooking time may vary slightly depending on the size of the potato cubes.)
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Add kale (optional): A few minutes before the end of the cooking time, add the kale if using. Cover the pot and let the steam soften the kale for 2–3 minutes.
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Serve and enjoy: Divide the soup among four bowls and serve with lime wedges for squeezing over the top. Tip: Don’t skip the lime! Its bright acidity perfectly balances the creamy richness of the coconut milk and brings all the flavours together beautifully.
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Garnish with fresh coriander leaves, if using. Enjoy!
Notes
- Choose a curry powder you enjoy. The flavour of the curry powder really sets the tone for this soup. I like to use the classic curry powder from Lebensbaum (unpaid mention) for its well-balanced warmth and depth.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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