Coconut Lentil Soup

Coconut Lentil Soup

44 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
SOFRITA
Recipe by  SOFRITA

“Coconut gives a sweet, interesting flavor and a bisque-like texture to this easy and quick vegan soup.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  1. Place the lentils and water in a medium saucepan over medium heat, and bring to a boil. Stir in onion, garlic, and ginger. Cover, reduce heat, and simmer 30 minutes, or until lentils are tender.
  2. Place the coconut and soy milk in a blender, and blend until smooth and thick. Stir into the lentil mixture. Season with curry and pepper. Continue cooking 10 to 15 minutes.

Share It

Reviews (44)

Rate This Recipe
Marian
25

Marian

If I could give more than 5 stars, I would! This was incredible! However, as is always the case with me, I did make modifications. I only had 1 1/4 cups red lentils and I ended up using 1/4 cup regular lentils (as you can see in the picture I am submitting, the color of the soup was not uniform, but that was unimportant). I did add salt to the water when cooking the lentils and ended up adding probably close to 1 more cup of water. I used the suggested coconut milk and used Jamaican Curry Powder along with (as suggested) red pepper flakes, cumin, and cinnamon. I then prepared some Jasmine rice and steamed some broccoli, cauliflower, and carrots as that is what I had in the freezer. I spooned some veggies and some rice in a bowl and ladled the soup over top. This makes a lot of soup and I thought for sure we would have substantial leftovers, but my son ate 4 huge servings and he is only 12 years old! It was delicious and I could easily make it again and have it tonight. Be warned, however, that meat eaters may not find it substantial enough to their liking. I am a vegetarian and my husband is not and although he ate it, I do not think he will request it again any time soon. That's ok because there will be more for my son and I! Thanks for a great recipe!

GoodKitty
23

GoodKitty

YUM YUM! I made this, but used a total of 4c of water, and instead of the soy milk, I used a can of light coconut milk, and garnished with coconut....wow I thought I died and went to heaven. This will make a regular appearance in my lunchbox!!

MARY ANNNE T
16

MARY ANNNE T

Easy to make, very good taste. I used cow's milk and added veg bullion to the cooking water.

More Reviews

Similar Recipes

Lentil Soup
(1,291)

Lentil Soup

Lentil and Sausage Soup
(335)

Lentil and Sausage Soup

Vegan Red Lentil Soup
(222)

Vegan Red Lentil Soup

Spinach Lentil Soup
(186)

Spinach Lentil Soup

Lentil and Smoked Sausage Soup
(93)

Lentil and Smoked Sausage Soup

Rhinelander Lentil Soup
(48)

Rhinelander Lentil Soup

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 318 cal
  • 16%
  • Fat
  • 5.8 g
  • 9%
  • Carbs
  • 47.5 g
  • 15%
  • Protein
  • 21 g
  • 42%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Lentil and Sausage Soup

>

next recipe:

Slow Cooker Lentil Rice Soup