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Red Lentil & Coconut Soup

Velvety, mildly spiced and naturally vegan. This protein-rich soup is on the table in 30 minutes and tastes even better the next day.

Karen Browne · 22 May 2026
Red Lentil & Coconut Soup

Ingredients

  • 200g red lentils, rinsed
  • 1 tbsp coconut oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp red curry paste
  • 1 x 400ml tin coconut milk
  • 600ml vegetable stock
  • Juice of 1 lime
  • Fresh coriander, to serve
  • Toasted coconut flakes, to serve

Method

  1. Melt coconut oil in a large pot. Soften onion for 5 minutes over medium heat.
  2. Add garlic, ginger and curry paste. Stir for 1 minute until fragrant.
  3. Add lentils, coconut milk and stock. Bring to a boil then simmer for 20 minutes, stirring occasionally.
  4. Blend until smooth with a stick blender. Stir in lime juice and season.
  5. Serve topped with coriander and toasted coconut flakes.

Tips

Add a handful of spinach or kale in the last 2 minutes for extra greens. Serve with naan or flatbread.