Spicy Red Lentil Coconut Soup

Warm up your soul with this Spicy Red Lentil Coconut Soup, a vibrant and creamy dish that's as comforting as it is nourishing. Packed with protein-rich red lentils, a velvety swirl of coconut milk, and fragrant spices like cumin, turmeric, and coriander, this soup delivers layers of bold, aromatic flavors with just the right kick of heat from red chili flakes. Fresh ginger, garlic, and a touch of lime juice brighten the dish, while the addition of grated carrot infuses a subtle sweetness. In just 45 minutes, you’ll have a hearty, plant-based soup that’s perfect for weeknight dinners or meal prep, serving four generous portions. Serve it chunky or blended smooth, and don’t forget to top it with fresh cilantro for a vibrant finish. This quick and wholesome recipe is a must-try for fans of vegan comfort food!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup red lentils
• 1 can coconut milk
• 4 cups vegetable broth
• 1 medium onion
• 3 garlic cloves
• 1 tablespoon ginger
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 0.5 teaspoon red chili flakes
• 1 medium carrot
• 1 lime
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup cilantro (fresh)

Directions

Step 1

Rinse the red lentils thoroughly under cold water and set them aside.

Step 2

Finely dice the onion and mince the garlic and ginger. Peel and grate the carrot.

Step 3

Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 3-4 minutes until it becomes soft and translucent.

Step 4

Add the minced garlic, ginger, ground cumin, coriander, turmeric, paprika, and red chili flakes to the pot. Sauté for another 1-2 minutes until fragrant.

Step 5

Stir in the grated carrot and rinsed red lentils. Mix well to coat them with the spices.

Step 6

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the lentils are soft and cooked through.

Step 7

Stir in the coconut milk and let the soup cook for an additional 5 minutes, allowing the flavors to meld together.

Step 8

Season the soup with salt, black pepper, and a squeeze of fresh lime juice to taste.

Step 9

Use an immersion blender to blend the soup to your desired consistency (optional). You can leave it chunky or make it smooth.

Step 10

Serve the soup hot, garnished with fresh cilantro leaves and an extra sprinkle of red chili flakes if desired.

Nutrition Facts

Serving size	(1925.7g)

Amount per serving	% Daily Value*
Calories	1145.7

Total Fat 40.0g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 5.6g
Cholesterol 0mg	0%
Sodium 4745.2mg	0%
Total Carbohydrate 170.9g	0%
Dietary Fiber 37.2g	0%
Total Sugars 56.8g
Protein 40.1g	0%

Vitamin D 0IU	0%
Calcium 373.5mg	0%
Iron 17.7mg	0%
Potassium 3788.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.9%

Protein: 13.3%

Carbs: 56.8%