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.
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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!
Jump to:
- What Are Lentils?
- Why You'll Love This Red Lentil Soup Recipe
- Best Lentil Soup Recipe Ingredients
- How to Make Lentil Soup
- Expert Tips
- Best Lentil Soup Recipe Variations & Substitutions
- Serving Suggestions for Red Lentil Soup
- How to Store Spicy Red Lentil Soup
- Spicy Red Lentil Soup Recipe FAQs
- More Soup Recipes You'll Love
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- 💬 Comments
What Are Lentils?
Lentils are tiny edible seeds from the legume family. They cook quickly, bring gentle earthy flavor, and make soups naturally hearty without dairy or long simmer times. Red lentils are the fastest cooking of the bunch. They soften in about 15 to 20 minutes and break down into a cozy, creamy texture that's perfect for weeknights. Brown and green lentils stay firmer and hold their shape, which is great for salads or chunkier soups, but for this recipe red is the best choice.
Why You'll Love This Red Lentil Soup Recipe
The combination of red lentils, coconut milk, and spices like curry powder and cayenne pepper create a creamy and spicy flavor that's incredibly filling and satisfying.
Made with simple pantry staples and just one pot, it's the perfect weeknight meal that's quick and easy to make.
Tastes even better the next day as leftovers, making it perfect for meal prep or next-day lunches.
Best Lentil Soup 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 Lentil Soup
- 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.
- Add the Spices: Stir in curry powder, ground cumin, and cayenne pepper, cooking for about 1 minute until fragrant.
- 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.
- 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.
Expert Tips
- Don't overcook the lentils: Red lentils cook quickly, and overcooking can turn them mushy. Keep an eye on them as they simmer.
- Adjust spice to taste: Start with a smaller amount of cayenne and add more if you prefer extra heat. Red pepper flakes can also be added for a spicier kick.
- Blending for creaminess: For an extra creamy texture, use an immersion blender after cooking to partially blend the soup. Or, blend half the soup in a regular blender and return to the pot. Careful not to splash yourself with the hot soup.
Best Lentil Soup Recipe Variations & Substitutions
- Coconut creaminess: Keep the full-fat coconut milk for richness, or use light coconut milk or ¾ can plus extra broth for a lighter bowl.
- Leafy greens: Swap spinach for kale or Swiss chard. Add kale earlier so it softens, stir in chard at the end.
- Veg swaps: Trade some carrot and celery for small-dice sweet potato, red bell pepper, or zucchini so the lentils still shine.
- Deeper spice profile: Add ½ teaspoon turmeric for warmth or ½ teaspoon smoked paprika for a cozy edge, or stir in ½-1 teaspoon garam masala off heat for a round finish.
- Tomato texture: Use fire-roasted diced tomatoes for subtle smokiness, crushed tomatoes for a smoother soup, or halve the can and top up with broth for less tomato.
- Broth choices: Vegetable broth keeps it vegan; water works in a pinch, then adjust salt and lemon at the end.
- Protein add-ins: Fold in a cup of cooked chickpeas or white beans near the end for extra staying power.
- Grains: Stir in ½-1 cup cooked quinoa or rice before serving to make it heartier.
- Citrus and herbs: Lemon is lovely; lime gives a brighter pop. Finish with cilantro or parsley and a swirl of olive oil.
- Heat control: Go milder by reducing cayenne and skipping red pepper flakes, or spicier with a pinch more cayenne or a little chili crisp.
Serving Suggestions for Red Lentil Soup
- Over Brown Rice: Serve over a bed of cooked brown rice for a hearty meal.
- With Crusty Bread: Pair with crusty bread or sweet potato cornbread for dipping - a great way to enjoy the creamy texture of the soup.
- Topped with Yogurt: Add a dollop of Greek yogurt or dairy-free yogurt for extra creaminess.
- Paired with a Side Salad: Serve alongside a kale mango salad or stuffed portobello mushrooms for a balanced meal.
How to Store Spicy Red Lentil Soup
- Reheating: Reheat soup in a pot over medium heat, adding a little vegetable broth or water to thin the soup if it has thickened.
- Refrigerator: Cool and store leftover soup in an airtight container in the fridge for up to 5 days. Store in multiple airtight containers for meal prep. Reheat on the stovetop over medium heat, stirring occasionally.
- Freezer: Freeze cooled soup in individual portions for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop or microwave.
Spicy Red Lentil Soup Recipe FAQs
Yes, but keep in mind that brown or green lentils take longer to cook and won't achieve the same creamy consistency as red lentils.
Absolutely! Use the sauté setting to cook the vegetables and spices, then add the remaining ingredients and pressure cook on high for 10 minutes. Let the pressure release naturally.
Yes. For thicker soup, simmer uncovered a few extra minutes so the liquid reduces, or blend a cup of the soup and stir it back in. For a thinner soup, stir in warm broth or water a little at a time until it reaches the texture you like, then re-taste for salt and lemon.
A quick rinse is a good idea. Place the lentils in a fine-mesh sieve, rinse under cool water, and pick out any little bits of debris if you see them. Red lentils do not need soaking and they cook quickly, which is why they're so weeknight friendly.
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How to Make Lentil Soup
Equipment
- 1 large pot
Ingredients
- 2 tablespoon extra virgin olive oil or coconut oil
- 1 large sweet onion, diced
- 2 celery ribs, diced
- 2 medium carrots, diced
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 2 teaspoons ground cumin
- ¼ teaspoon cayenne pepper
- 4 cups (940 grams) low-sodium vegetable broth
- 1 14-ounce can diced tomatoes with juices
- 1 14-ounce can full-fat coconut milk
- 1 ¼ cups (225 grams) uncooked red lentils rinsed and drained
- 1- inch piece of fresh ginger, peeled and minced
- 1 teaspoon fine sea salt
- 1 (142 grams) package of baby spinach (5-ounces), roughly chopped
- 1 lemon, juiced
Garnish:
- chopped fresh parsley or fresh cilantro
- ½ teaspoon crushed red pepper flakes
Instructions
- 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 tablespoon extra virgin olive oil or coconut oil, 1 large sweet onion, diced, 2 celery ribs, diced, 2 medium carrots, diced, 2 garlic cloves, minced
- Stir in curry powder, ground cumin, and cayenne pepper, cooking for about 1 minute until fragrant.1 tablespoon curry powder, 2 teaspoons ground cumin, ¼ teaspoon cayenne pepper
- 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 cups low-sodium vegetable broth, 1 14-ounce can diced tomatoes, 1 14-ounce can full-fat coconut milk, 1 ¼ cups uncooked red lentils, 1- inch piece of fresh ginger, peeled and minced, 1 teaspoon fine sea salt
- 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, or fresh cilantro, if desired.1 package of baby spinach (5-ounces), roughly chopped, 1 lemon, juiced, chopped fresh parsley or fresh cilantro, ½ teaspoon crushed red pepper flakes
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Notes
- Don’t overcook the lentils: Red lentils cook quickly, and overcooking can turn them mushy. Keep an eye on them as they simmer.
- Adjust spice to taste: Start with a smaller amount of cayenne and add more if you prefer extra heat. Red pepper flakes can also be added for a spicier kick.
- Store leftover soup in an airtight container in the fridge for up to 5 days. Store in multiple airtight containers for meal prep. Reheat on the stovetop over medium heat, stirring occasionally.
- For longer storage freeze soup in individual portions for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop or microwave.
Laura says
This soup is delicious. I had never used red lentils before, but I'm glad I tried it because it was wonderful. Just the right amount of spices. Thank you!
Jacqui Wilson says
I'm so happy you enjoyed the lentil soup!
Nik Geale says
I made this for my housemates and we all loved it! I haven’t been able to test whether or not it actually makes good leftovers since we just ate it all right away.
Jacqui Wilson says
I'm so glad you enjoyed it! Maybe a double batch next time!