Lentil Coconut Soup

duration45 mins


  • • 1 tbsp olive oil
  • • 1 yellow onion, diced
  • • 2 cloves garlic, minced
  • • 1 in fresh ginger, peeled and grated
  • • 1/2 tbsp turmeric powder
  • • Pinch red pepper flakes
  • • 2-3 carrots, peeled and sliced
  • • 1 cup red or yellow lentils
  • • 4 cups water
  • • 13.5 oz can coconut milk
  • • salt, to taste


  1. In a large pot, heat oil on medium flame. Sauté the onion, garlic, and ginger until onions are translucent (2-3mins).
  2. Mix in the turmeric and pepper flakes into to the pot and stir for a minute. Add the carrots, stirring for a minute and then add the lentils and water. Cover the pot with a lid, bring it to a boil on high heat, then reduce the heat to low and simmer for 20 minutes.
  3. Once the lentils are soft and broken down, pour in the coconut milk into the pot. Transfer the soup in batches into a blender and puree until smooth. If you want some texture, puree only half of the soup. Season with salt and add pepper flakes if desired.
  4. Serve with rice, couscous or quinioa.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.