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Coconut Red Lentil Soup

Coconut Red Lentil Soup

We didn't think a bowl of warm and delicious lentil soup could get any better. But fortunately, I was very wrong. We have a beautiful recipe for you and all you ever wanted to have in a soup. It's creamy, delicious and super ultra-nourishing.  It will keep you sorted for the rest of this cold season. 

I love experimenting with recipes that I already know work and add a little extra something. This lentil recipe is the perfect example. We have a few different lentil recipes here at but for this one, we've gone the extra mile. 

Lentils are one of those things that most people either love or hate. The earthy taste can be a bit much for some. One thing I've learned over the years is that different kinds of lentils have different flavours. So before you ban lentils from your diet altogether, you might want to try different ones and find one you do like.

Coconut Red lentil soup ingredients

I like cooking with red lentils since they have a very mild taste. You can describe it as nutty and slightly sweet, which makes them perfect for recipes like this one. I just had to add a few different spices to get that perfect heartwarming flavour I was after. 

Red lentils take a little while to cook, maybe around 15 minutes. While this is happening they'll most definitely lose their shape. They become a bit mushy; that's what we are after. We will get a nice creamy lentil soup without too much effort. 

For more creaminess and an extra touch of flavour, we are adding coconut milk. This one ingredient will really take our lentil soup to the next level. The taste and the aroma of the coconut mixed with the rest of the spices are so incredible and delicious! 

roti bread in a pan

Another little trick which makes this soup so yummy is the spices. But we won't just stir them in. The real trick is to toast them a little to intensify their flavour. Just make sure to keep a close eye on them and stir constantly. They'll be good to go in 30 seconds max, expect the aromas to invade your kitchen! 

We added garlic and ginger to the frying pan before adding the spices. Everything in this lentil recipe is super fragrant and inviting. This is what makes this soup so special and one of our favorites at home. 

Since I use a lot of elements and spices from Indian cuisine, I like to serve this lentil soup with chapati or roti bread. I buy it frozen at the store so I can keep it in the freezer since we only eat a few pieces with a meal. Remember to double-check if it's actually vegan, some brands are not. 

This lentil soup is perfect for a cold rainy day. Grab a warm bowl of creamy soup, curl up on the couch and enjoy this delicious meal. Don't forget the chapati bread to wipe off the bowl at the end! 

Coconut Red lentil soup close up

Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Cilantro, Coconut, Gluten, Tomatoes


For the soup

  • 226 g coconut milk
  • 484 g crushed tomato
  • 2 cm fresh ginger (minced)
  • 2 cloves garlic (minced)
  • 2 tsps olive oil
  • 192 g red lentils (rinsed)
  • 1 tsp sea salt
  • 663 g vegetable broth

For the roti

  • 2 pieces chapati or roti bread frozen (optional)

For the spices

  • 1 dash chili flakes (optional)
  • 1 tsp dried coriander seed (ground)
  • 1 tsp garam masala
  • ½ tsp ground cumin
  • 1 tsp turmeric powder

For the seeds

  • 59 g roasted pumpkin seeds (crushed)


  1. Heat up the oil in a big pot and add garlic and ginger, sauté for about 30 seconds.
  2. Add the spices and toast for about 30 more seconds.
  3. Add the broth, crushed tomatoes and coconut milk together with the lentils.
  4. Give it a good stir and simmer for about 15 minutes until the lentils are soft.
  5. Add salt and toasted pumpkin seeds and adjust taste before serving, enjoy!



Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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