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A bowl of creamy Red Lentil soup made with coconut milk is garnished with chopped green chili, cilantro, and avocado. It sits on a folded light blue napkin, with a halved lime and wooden-handled spoon nearby on a dark surface.
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Red Lentil Soup with Coconut Milk

This Red Lentil Soup with Coconut Milk is the perfect recipe for days when you crave a protein-packed, plant-based soup full of vibrant flavors that will leave you wanting more.

Ingredients

  • 1 ½ tablespoons whole cumin
  • 1 tablespoon coriander seeds
  • 2 tablespoons coconut oil
  • 1 small or medium onion chopped
  • 1 ½ cups red lentils
  • 4 –5 cups water start with 4 cups
  • 1 can full-fat coconut milk
  • 2 teaspoons finely chopped fresh ginger up to 2 tablespoons if you like more flavor
  • Salt and pepper to taste
  • To Serve Optional:
  • Fresh lemon juice
  • Diced avocado
  • Chopped cilantro
  • Sliced serrano chili

Instructions

  • Toast the Spices: In a large pot, toast the cumin and coriander seeds over medium heat for 1–2 minutes, until fragrant.
  • Cook the Onion: Add coconut oil and chopped onion to the pot, cooking until the onion is soft and translucent.
  • Add the Liquids: Stir in 4 cups of water, coconut milk, ginger, red lentils, salt, and pepper. Bring to a simmer.
  • Simmer the Soup: Cover the pot and simmer on low heat for 20–25 minutes, or until the lentils soften and lose their shape. Add an extra cup of water if the soup is too thick.
  • Serve: Finish the soup with a squeeze of lemon juice, diced avocado, chopped cilantro, and serrano chili slices for an extra burst of flavor.
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