Ready in about 30 minutes, this Red Lentil and Coconut Soup is creamy and perfectly spiced. Serve as is with a garnish of cilantro and squeeze of lemon for lunch, or over brown rice for a hearty and protein-packed main course.
Ingredients for Red Lentil and Coconut Soup
I love having things on hand to whip something up last minute, and this Red Lentil and Coconut Soup is chock full of pantry staples, healthy fats, and protein.
- 1 onion diced
- 4 carrots peeled and diced
- 3 garlic cloves
- 1 can of full-fat coconut milk
- 1 cup of red lentils (masoor dal)
- Maple Syrup or agave
- Tumeric, garam masala, and powdered ginger
- Lemon juice
Do I need to soak red lentils?
I can’t count how many nights I realized it was an hour till dinner and I have no idea what to make. On those nights and so many others, lentils are usually the savior.
Most lentils do not require soaking and cook with an easy to remember ratio of 1:4. 1 cup of lentils and 4 cups of liquid. Brown and French lentils maintain their shape during cooking and have an earthier flavor than red.
Red lentils break down while cooking, giving them a cream-like consistency that’s pretty amazing. They are wonderful in soups and other looser dhal recipes – and probably one of my favorite go-to staples!
Make ahead and storage tips for Red Lentil and Coconut Soup
This soup just gets better with time and will taste even more delicious the next day after the flavors have hung out together a bit.
I like to make a double batch of this soup to portion out into lunch-sized snapware for a quick grab and heat lunch.
This will stay about three days in the refrigerator in a covered container in the fridge.
Red Lentil and Coconut Soup
Ingredients
- 1 medium onion diced
- 4 carrots peeled and diced
- 3 cloves garlic diced
- 1 tablespoon olive oil
- 1 can full fat coconut milk
- 1 cup red lentils
- ½ teaspoon salt
- ½ teaspoon Turmeric
- ½ teaspoon garam masala
- 1 teaspoon ginger powder
- 1 tablespoon maple syrup or agave
- 5 cups vegetable broth
- juice of half a lemon
- cilantro to garnish
Instructions
- Heat the oil in a large pot or dutch oven. Add onions and salt. Allow to cook until barely translucent, 4 to 5 minutes.
- Add garlic to the pot. Let sizzle for approximately 30 seconds or until fragrant.
- Add carrots, spices, lentils, coconut milk, and broth. Bring to a boil and reduce heat. Cook for 15 minutes stirring frequently.
- After about 15 minutes the lentils should have begun to break down. Add maple syrup, and lemon juice. Stir well and check a carrot to ensure it's cooked through.
- Cook for 5 to 10 more minutes and remove from heat. Serve with fresh cilantro, sriacha, and sliced lemon.
Notes
- Depending on how you like your soups, you can use an immersion blender for a smoother consistency, or add a bit more broth if you would like it thinner.
- I like maple syrup for this recipe but agave would work just fine too.
- I have not made this with low-fat coconut milk, and I’m not sure it would give the soup the same creaminess as full fat.
