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.

Save This Recipe 💌
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:
Why You'll Love This Easy 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.
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
- 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.
Common Questions
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.
Serving Suggestions
- 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.
Storage Tips
- 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.
More Soup Recipes You'll Love
📖 Recipe
Spicy Red 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 (411 grams) 14-ounce can diced tomatoes, with juices
- 1 (382 grams) 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 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, with juices, 1 14-ounce can full-fat coconut milk, 1 ¼ cups uncooked red lentils, rinsed and drained, 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
Save This Recipe! 💌
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!