Red lentil and coconut soup

Name: Red lentil and coconut soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 onion, finely chopped; 2 carrots, diced; 3 garlic cloves, minced; 1 tbsp fresh ginger, grated; 2 tsp curry powder; 1 tsp ground cumin; 250 g red lentils, rinsed; 400 g chopped tomatoes; 400 ml coconut milk; 750 ml vegetable stock; 1 lime, juiced; olive oil, salt

A thick, gently spiced soup from red lentils, coconut milk and a tin of tomatoes. Freezes well; reheats better than it starts.

Serves 6 · Prep 15 min · Cook 35 min

Ingredients

1 onion, finely chopped
2 carrots, diced
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tsp curry powder
1 tsp ground cumin
250 g red lentils, rinsed
400 g chopped tomatoes
400 ml coconut milk
750 ml vegetable stock
1 lime, juiced
olive oil, salt

Steps

Soften the onion and carrot in a splash of oil over medium heat for eight minutes. Add the garlic, ginger and spices and cook one minute more.
Add the lentils, tomatoes, coconut milk and stock. Bring to a boil, then simmer, partly covered, for 25 minutes until the lentils have collapsed.
Season with salt and the lime juice. Blend half the pot for a creamier texture if you like.

RecipeBookManager editorial — original recipe, October 2026. Original content published by RecipeBookManager; reuse permission held by the app.