Name: Creamy Spiced Coconut Lentil Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Vegan
Ingredients: 1 1/2 cups Red Lentils; 5 cups Vegetable Broth; 1 can Coconut Milk; 1/2 bunch Kale; 1 Lemon; 1 tablespoon Vegan Sugar; 1/2 teaspoon Kosher Salt; 1 tablespoon Coconut Oil; 3/4 teaspoon Ground Turmeric; 1/2 teaspoon Curry Powder; 1/2 teaspoon Ground Cardamom; 1/2 teaspoon Ground Cinnamon; Crushed Red Pepper Flakes, to taste; 1 pinch Ground Nutmeg; 1 Yellow Onion; 1 tablespoon Fresh Lemongrass Paste; 1 teaspoon Ginger Paste; 2 teaspoons Dried Thyme; 1 clove Garlic; 1/2 cup Fresh Cilantro; Unsweetened Coconut Flakes, to taste

Introduction

This creamy spiced coconut lentil soup is a comforting and flavorful dish perfect for any season. Combining tender red lentils with rich coconut milk and warming spices, it’s both nourishing and satisfying. A touch of fresh herbs and lemon brightens the soup, making it a fantastic meal for home cooks looking to explore vibrant flavors.

A white bowl filled with thick yellow soup, speckled with green herbs and small bits of vegetables throughout, topped with finely shredded white cheese, red spice powder, and flat green parsley leaves scattered on top. The bowl sits on a white marbled textured surface, with a matching white ceramic spoon placed in front. In the back, some green leafy herbs and a soft white cloth add a cozy background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups Red Lentils

5 cups Vegetable Broth

1 tablespoon Coconut Oil

3/4 teaspoon Ground Turmeric

1/2 teaspoon Curry Powder

1/2 teaspoon Ground Cardamom

1/2 teaspoon Ground Cinnamon

Crushed Red Pepper Flakes, to taste

1 pinch Ground Nutmeg

1 Yellow Onion

1 tablespoon Fresh Lemongrass Paste

1 teaspoon Ginger Paste

2 teaspoons Dried Thyme

1 clove Garlic

1 can Coconut Milk

1/2 bunch Kale

1 Lemon

1 tablespoon Vegan Sugar

1/2 teaspoon Kosher Salt

1/2 cup Fresh Cilantro

Unsweetened Coconut Flakes, to taste

Instructions

Step 1: In a large soup pot, combine red lentils and vegetable broth. Bring to a boil over low heat, stirring occasionally. Once boiling, reduce to a simmer and cook for about 20 minutes, or until the lentils are tender.

Step 2: Meanwhile, heat coconut oil in a large sauté pan over medium-low heat. Add ground turmeric, curry powder, ground cardamom, ground cinnamon, crushed red pepper flakes, and ground nutmeg. Sauté for about one minute until fragrant.

Step 3: Add the chopped yellow onion to the pan and cook for about 5 minutes, stirring occasionally, until the onions are soft and limp.

Step 4: Stir in fresh lemongrass paste, ginger paste, dried thyme, and minced garlic. Continue sautéing for a few more minutes, then remove the pan from heat.

Step 5: Pour in the coconut milk and add the cooked onion and spice mixture to the pot with the lentils. Stir well to combine.

Step 6: Add the chopped kale, juice of the lemon, vegan sugar, and kosher salt to the soup. Cook over low heat for 5 more minutes, or until the kale is tender.

Step 7: Serve the soup hot, garnished with fresh cilantro and a sprinkle of unsweetened coconut flakes for extra texture and flavor.

Tips & Variations

Use fresh ginger instead of ginger paste for a more intense flavor.

Add a splash of lime juice at the end for extra brightness.

Swap kale with spinach or Swiss chard if preferred.

For added protein, stir in cooked chickpeas or tofu cubes.

Adjust red pepper flakes to your spice tolerance for a milder or hotter soup.

FAQs

Can I use other types of lentils instead of red lentils?

Red lentils cook faster and become softer, which creates the creamy texture of this soup. You can use green or brown lentils, but they will require a longer cooking time and will keep more shape.

Is this soup vegan and gluten-free?

Yes, this recipe is naturally vegan and gluten-free as long as you use certified gluten-free vegetable broth and vegan sugar.