Spicy Red Lentil Soup With Coconut Milk

This spicy red lentil soup with coconut milk is a cozy, flavorful meal that combines creamy textures with warming spices. It’s easy to make in less than an hour, and filled with wholesome ingredients like red lentils, carrots, and a hint of fresh ginger, creating a bowl of comfort that’s perfect for any time of the year.

This vegetarian soup recipe has become a family favorite as a quick weeknight meal. It’s quick to prepare, and packs so much flavor into a single bowl.

One of my boys loves it so much, he submitted and had it featured in the University of Colorado Boulder 2024 Taste of Home Recipe Book. It was even featured as a meal option in their cafeteria for a day!

You can scoop up this hearty soup with a piece of crusty bread or homemade tortilla shells, though I like to serve it with a side of roasted sweet potatoes, a crunchy kale salad, and a lemon wedge to brighten up the flavors.

If you're a fan of aromatic soups like white bean chicken chili and mushroom potato soup, this recipe is a great go-to for weeknight dinners or when you're craving something comforting and nourishing. A squeeze of fresh lemon juice adds a surprising brightness, enhancing the earthy flavor of the lentils.

It’s one of those dishes that keeps getting better the next day, so feel free to make extra for leftovers!

Recipe Ingredients

You'll need the following ingredients to make spicy red lentil soup with coconut milk:

Ingredient Notes:

• Quick-cooking red lentils add a creamy texture and a beautiful color. They’re the star ingredient in this spicy red lentil soup.
• Olive oil or coconut oil is used for sautéing the vegetables.
• The classic base of onion, celery, and carrots brings depth to the soup.
• Garlic and fresh ginger add aromatic warmth to the soup, enhancing the overall taste.
• Curry powder, ground cumin, and cayenne pepper bring a delicious heat and depth to the dish. Adjust cayenne for your spice preference, or add crushed chili peppers for a little more heat. If you want a gentler heat, swap the cayenne pepper for ground brown mustard seeds or black pepper instead.
• Vegetable broth adds richness to the soup. Substitute with chicken broth if preferred.
• Canned diced tomatoes adds a slight acidity and balance. Fire-roasted tomatoes work well for added flavor, and an added tablespoon of tomato paste will deepen the flavors.
• Coconut milk creates a creamy, luscious texture. Full-fat coconut milk is best. Cashew cream or oat milk are also good non-dairy options. For a non-vegan option, you could also try heavy cream.
• Fresh Lemon Juice: Adds a bright, tangy finish to the soup. Or swap with little bit of lime juice or apple cider vinegar to finish.

See recipe card for all ingredients and quantities.

How to Make This Spicy Red Lentil Soup Recipe

1. Sauté the Vegetables: In a large pot over medium heat, warm the olive oil. Add the onion, celery, carrots, and garlic, and sauté until soft and translucent, about 8-10 minutes.

2. Add the Spices: Stir in curry powder, ground cumin, and cayenne pepper, cooking for about 1 minute until fragrant.

3. Simmer the Soup: Add the vegetable broth, diced tomatoes, coconut milk, red lentils, fresh ginger, and salt. Raise the heat to medium-high and bring the soup to a boil. Reduce heat to medium-low and let simmer for 20-25 minutes, or until the lentils are tender.

4. Finish and Serve: Stir in fresh spinach and lemon juice, allowing the spinach to wilt. Serve with a sprinkle of red pepper flakes, a dollop of plain yogurt, fresh cilantro or parsley if desired.