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 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. You can scoop up this hearty soup with a piece of crusty bread, 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.

There’s something special about a spicy red lentil soup with coconut milk that brings warmth and satisfaction. The coconut milk adds a subtle creaminess, balancing the bold spices perfectly. 

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

This easy lentil soup recipe is also versatile – serve it with a dollop of greek yogurt for added creaminess or spoon it over brown rice for a heartier option. 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:

• Red Lentils: These quick-cooking lentils add a creamy texture and a beautiful color. They’re the star ingredient in this spicy red lentil soup.
• Olive Oil: Used for sautéing vegetables, adding a hint of flavor. Coconut oil works well as a substitute.
• Onion, Celery, and Carrots: This classic base brings depth to the soup. Sautéing them together builds a flavorful foundation.
• Garlic and Fresh Ginger: Add aromatic warmth to the soup, enhancing the overall taste.
• Curry Powder, Ground Cumin, and Cayenne Pepper: These spices 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. Ground brown mustard seeds or black pepper will give a gentler boost to the heat.
• Vegetable Broth: Adds richness; 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 good non-dairy options. For a non-vegan option, you could also try heavy cream for added richness.
• Fresh Spinach: Stirred in at the end.
• Fresh Lemon Juice: Adds a bright, tangy finish to the soup. A little bit of lime juice works well too.

See recipe card for all ingredients and quantities.

How to Make This Spicy Red Lentil Soup Recipe

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

3. Step 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. Step 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.