This creamy red lentil soup is loaded with curry spices, garlic, ginger, coconut milk and a bright splash of lemon. It is a healthy, hearty one-pot dinner that is ready in 30 minutes or less, and it freezes beautifully.
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The backstory.
This is the soup I make when I need dinner fast and the fridge is looking bare. Red lentils, a can of coconut milk and a few pantry spices turn into something so cozy and flavorful that it has become one of my most-made weeknight meals. A squeeze of lemon at the end makes all the difference.
xoxo Kori
It's a must-make.
Here is why you will love this red lentil soup:
- Ready in 30 minutes. A quick, one-pot weeknight dinner.
- So much flavor. Curry powder, garlic, ginger, coconut milk and fresh lemon.
- Healthy and filling. Packed with plant-based protein and fiber.
- Make-ahead friendly. It keeps well in the fridge and freezes great.
Creamy, cozy and ready in 30 minutes.
Let’s talk texture and flavor.
Red lentils break down as they cook, giving the soup a naturally thick, creamy body without any cream. Coconut milk adds richness, curry and ginger bring warmth, and lemon juice brightens everything right at the end. Leave it chunky or blend it smooth.
What you'll need.
Here is what you need to make red lentil soup:
- Coconut oil – or olive or avocado oil.
- Onion, celery and carrots – the flavor base. Pre-diced mirepoix saves time.
- Garlic and ginger – fresh or from a jar.
- Curry powder – mild or hot, your choice.
- Red lentils – they cook quickly and break down into a creamy soup.
- Vegetable broth – regular or low-sodium.
- Canned coconut milk – unsweetened, full-fat or light.
- Lemon juice – one medium lemon gives about 3 tablespoons.
- Salt and pepper – to taste.
- Fresh cilantro – optional, for garnish.
For exact ingredient quantities, please see the recipe card below!
Love lentils? Try my Sweet Potato Red Lentil Curry or Chickpea Curry.
Customize it your way.
Make this red lentil soup your own:
- Lentils – use green, brown or a blend (they take longer to cook).
- Spices – add cumin, coriander, cinnamon or smoked paprika.
- Heat – use hot curry powder or add red pepper flakes or a chopped Thai chili.
- Veggies – stir in diced sweet potato, tomato or a handful of spinach.
- Texture – blend with an immersion blender for a smooth soup.
Flexible dietary swaps.
This soup is naturally vegan, gluten-free and dairy-free. A few more ideas:
- Lower fat – use light coconut milk.
- Oil-free – sauté the vegetables in a splash of broth.
- Lower sodium – use low-sodium vegetable broth.
How to make red lentil soup.
It all happens in one pot:
Sauté the vegetables
Cook the onion, celery and carrots in coconut oil until very tender.
Add the aromatics
Stir in the garlic, ginger and curry powder and cook for 2 minutes.
Simmer the lentils
Add the lentils, broth, salt and pepper and simmer until the lentils are tender.
Finish and serve
Stir in the coconut milk and lemon juice, season and garnish.
How to serve it.
Serve it hot with your favorite toppings:
- Garnish with fresh cilantro, parsley or chives.
- Top with a swirl of coconut milk or a dollop of plain yogurt.
- Serve over rice or with naan or crusty bread.
- Make it flex – stir in shredded rotisserie chicken or top each bowl with grilled shrimp.
Kori's tips.
- Rinse the lentils before cooking.
- Use canned coconut milk, not the carton kind.
- The soup thickens as it sits, so thin it with a little broth when reheating.
- Add the lemon juice at the end for the brightest flavor.
FAQs
Once cooled, store it in an airtight container in the fridge for up to 5 days.
Yes. Freeze it in airtight containers for up to 3 months, then thaw overnight in the fridge and reheat on the stove.
No. Red lentils cook quickly without soaking. Just give them a rinse.
Yes, but green and brown lentils hold their shape and take longer to cook, so add more simmering time.
Yes. It is packed with plant-based protein and fiber, and it is naturally vegan, gluten-free and dairy-free.
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Can I ask you a favor?
If you tried this recipe, let me know! I'd love for you to come back and give the recipe a 5 star rating and leave a review in the comments! 🙂
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Red Lentil Soup with Coconut Milk
Ingredients
- 3 tablespoons coconut oil (or olive or avocado oil)
- 1 medium onion (diced)
- 2 stalks celery (diced)
- 2 carrots (peeled and diced)
- 2 cloves garlic (minced)
- 1 tablespoon ginger paste (or freshly grated ginger)
- 1 tablespoon curry powder
- 1 (16-ounce) package red lentils (rinsed)
- 6 cups vegetable broth
- ½ teaspoon salt (plus more to taste)
- ½ teaspoon ground black pepper
- 1 (13.5-ounce) can unsweetened coconut milk
- 3 tablespoons fresh lemon juice (about 1 lemon)
- fresh cilantro (optional, for garnish)
Instructions
- In a large pot, heat the coconut oil over medium-high heat. Add the onion, celery and carrots and sauté until very tender, about 5 to 7 minutes.
- Reduce the heat to medium. Stir in the garlic, ginger paste and curry powder and sauté for 2 minutes.
- Add the red lentils, vegetable broth, salt and pepper. Cover and bring to a simmer, then cook until the lentils are tender, about 10 to 15 minutes.
- Stir in the coconut milk and lemon juice and warm through. Season to taste, then ladle into bowls and garnish with cilantro.
Kori's Tips
Nutrition
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