Red Lentil & Coconut Soup Recipe

Introduction

This vibrant red lentil and coconut soup is a comforting, nutritious dish perfect for any season. With warming turmeric, fresh ginger, and creamy coconut milk, it offers a delicious blend of flavors that’s both hearty and healthy.

Ingredients

• 100g red lentils
• 1 heaped tsp turmeric
• 1 tbsp coarsely grated ginger
• 2 garlic cloves, sliced
• 1l vegetable stock
• 400ml can coconut milk
• 2 leeks, well washed and sliced
• 2 handfuls baby spinach (approx 50g/2oz)
• 2 limes, cut into wedges

Instructions

1. Step 1: Tip the red lentils into a large pan and add the turmeric, grated ginger, and sliced garlic.
2. Step 2: Pour in the vegetable stock, cover the pan, and simmer gently for 15 minutes until the lentils have softened.
3. Step 3: Add the coconut milk and sliced leeks to the pan, stir to combine, cover, and cook for another 10 minutes.
4. Step 4: Stir in the baby spinach and cook just until it wilts.
5. Step 5: Ladle the soup into bowls and squeeze fresh lime juice over each serving before enjoying.

Tips & Variations

• For extra depth of flavor, toast the turmeric and ginger in the dry pan for a minute before adding the lentils and stock.
• Swap baby spinach for kale or Swiss chard if preferred; just adjust cooking time to wilt tougher greens.
• Add a pinch of chili flakes for a mild spicy kick that complements the creamy coconut.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if it thickens too much during storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other lentils instead of red lentils?

Red lentils cook quickly and break down easily, giving the soup its creamy texture. Other lentils like green or brown will take longer to cook and can remain firmer, so they may alter the consistency.

Is this soup suitable for freezing?

Yes, this soup freezes well. Cool it completely before transferring to a freezer-safe container. It can be frozen for up to 3 months and should be thawed overnight in the refrigerator before reheating.

Red Lentil & Coconut Soup Recipe

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★★★★★

4.5 from 101 reviews

• Author: Jake
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

A comforting and nutritious red lentil and coconut soup infused with turmeric, ginger, and garlic, enriched with creamy coconut milk, fresh leeks, and spinach, topped with a refreshing squeeze of lime juice. This vibrant soup is perfect as a wholesome lunch or light dinner, packed with immune-boosting ingredients and rich flavors.

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Ingredients

Scale 1x2x3x

Soup Base

• 100g red lentils
• 1 heaped tsp turmeric
• 1 tbsp coarsely grated ginger
• 2 garlic cloves, sliced
• 1l vegetable stock
• 400ml can coconut milk

Vegetables and Garnish

• 2 leeks, well washed and sliced
• 2 handfuls baby spinach (approx 50g/2oz)
• 2 limes, cut into wedges

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Instructions

1. Prepare the Base: Tip the red lentils into a large pan and add the turmeric, grated ginger, and sliced garlic. Pour in the vegetable stock to cover the lentils.
2. Simmer the Lentils: Cover the pan and let the lentils simmer gently for 15 minutes, or until they have softened completely and started to break down, creating a thick base.
3. Add Coconut Milk and Leeks: Pour in the coconut milk and stir gently to combine. Add the sliced leeks, then cover the pan again and cook for an additional 10 minutes until the leeks are tender and the flavors have melded.
4. Wilt the Spinach: Add the baby spinach to the pot and cook just long enough for it to wilt, about 1-2 minutes, stirring gently to incorporate it evenly throughout the soup.
5. Serve and Garnish: Spoon the soup into bowls and squeeze fresh lime juice over the top to add brightness and a refreshing contrast to the creamy soup. Serve immediately.

Notes

• The active oils in garlic have antibiotic-like properties that may help support the immune system.
• Coconut milk contains lauric acid, which helps balance gut bacteria and has antiviral effects.
• Lime juice is rich in vitamin C, which supports liver detoxification and enhances flavor.
• For a thicker soup, allow it to simmer uncovered for a few extra minutes to reduce.
• This soup is naturally gluten free and vegetarian.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Global, with influences from South Asian flavors

Keywords: red lentil soup, coconut soup, turmeric soup, healthy soup, vegetarian soup, gluten free recipe, immune boosting soup, easy lentil soup