Coconut Red Lentil Soup Recipe

Name: Coconut Red Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 1 Tablespoon Curry Powder (or Up To 2 Tablespoons If You're A Big Curry Fan); 1/2 teaspoons Cinnamon; 1 whole Onion, Chopped; 2 whole Carrots, Peeled And Diced; 2 teaspoons Fresh Ginger, Grated; 2 cloves Garlic, Chopped; 2 teaspoons Salt; 1 teaspoon Sugar; 1/3 cups Tomato Paste; 7 cups Water; 15 ounces, fluid Coconut Milk; 2 cups Dry Red Lentils; 1 can (15 Oz Can) Garbanzo Beans/chickpeas, Drained; 1 Tablespoon Lime Juice, Freshly Squeezed; 1/4 cups Cilantro, Chopped; Lime Wedges, Optional Garnish

Servings: persons

1 Tablespoon Olive Oil
1 Tablespoon Curry Powder (or Up To 2 Tablespoons If You're A Big Curry Fan)
1/2 teaspoons Cinnamon
1 whole Onion, Chopped
2 whole Carrots, Peeled And Diced
2 teaspoons Fresh Ginger, Grated
2 cloves Garlic, Chopped
2 teaspoons Salt
1 teaspoon Sugar
1/3 cups Tomato Paste
7 cups Water
15 ounces, fluid Coconut Milk
2 cups Dry Red Lentils
1 can (15 Oz Can) Garbanzo Beans/chickpeas, Drained
1 Tablespoon Lime Juice, Freshly Squeezed
1/4 cups Cilantro, Chopped
Lime Wedges, Optional Garnish

1
To a large pot or Dutch oven over medium heat, add the oil. Once the oil is hot add the curry powder and cinnamon and cook, stirring often, until the spices are fragrant. This should take about 2 minutes.
2
Add the onion and cook 2-3 minutes, followed by the carrots, ginger, garlic, salt, sugar and tomato paste. Cook, stirring, for 2 minutes more.
3
Pour in the water, coconut milk, lentils and chickpeas. Stir and bring to a simmer. Cook uncovered, stirring occasionally, for 25 minutes or until the lentils are tender and the soup has thickened.
4
At the very end, stir in the lime juice. Taste for seasoning and add more salt, pepper or spices as needed. Serve with fresh cilantro and lime wedges.
5
Adapted from 101 Cookbooks via Scaling Back.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 1 Tablespoon Curry Powder (or Up To 2 Tablespoons If You're A Big Curry Fan), 1/2 teaspoons Cinnamon, 1 whole Onion, Chopped, and more.

Yes, Coconut Red Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut Red Lentil Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions