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Red lentil & coconut soup

Red lentil & coconut soup

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(22 ratings)

Prep: 5 mins Cook: 30 mins

Easy

Serves 4

This light vegetarian soup is enriched with creamy coconut milk and packed with nutritious ingredients like ginger, spinach and limes

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving (3)

  • kcal314
  • fat19g
  • saturates15g
  • carbs22g
  • sugars6g
  • fibre6g
  • protein10g
  • salt0.7g
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Ingredients

  • 100g red lentils
  • 1 heaped tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tbsp coarsely grated ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 garlic cloves, sliced
  • 1l vegetable stock
  • 400ml can coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 2 leeks, well washed and sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 2 handfuls baby spinach (approx 50g/2oz)

Supercharged topping

  • 2 limes, cut into wedge
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

Method

  1. Tip the lentils into a large pan and add the turmeric, ginger and garlic. Pour in the stock, then cover the pan and simmer for 15 mins until the lentils have softened.

  2. Pour in the coconut milk, stir in the leeks, cover and cook for 10 mins more.

  3. Add the spinach and cook just to wilt it, then spoon into bowls and squeeze over the lime juice.

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Comments, questions and tips

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alibennett
8th Sep, 2017
I LOVE this soup and make it all the time to freeze and take to work for lunch but I always add a sliced red chilli, really enhances the flavour!
foodislife97
15th Jun, 2017
1.3
I found the soup extremely bland. Perhaps I had gone wrong somewhere because the other people who commented seem to have liked it. My mum loved it though.
Boffo28
4th Feb, 2017
5.05
I made this soup with a few minor adaptations and it was delicious. I had no leeks in so just fried off a white onion before adding the lentils. I also added double the turmeric, added a heaped teaspoon of chilli powder & a sprinkle of chilli flakes. It was warming & comforting. Can't wait to have this at work!
Olive Hoil
28th Dec, 2016
5.05
I made this soup loads of times before realising how much better it is with the same ingredients plus a butternut squash or sweet potato (or both!) Makes such a difference.
jimafblack59
14th Feb, 2016
2.55
Expected this to be a bit more interesting - quite bland really.
Ameliaaargh
14th Feb, 2016
Delicious vegan soup that actually tasted better the next day. 10/10 would definitely make again.
SillyRabbit
15th Dec, 2015
5.05
Really tasty soup. I didn't have leeks so I fried a chopped red onion at the beginning and it worked really well. I'll definitely be making it again.
Frantic Flapjack
15th Dec, 2015
3.8
Lovely soup full of tasty, healthy ingredients.
Sport11
24th Nov, 2015
5.05
I LOVE this soup! I added a tbsp more of the turmeric and used chicken stock. Thank you for the recipe!
crazycaterpillar
11th Nov, 2015
5.05
Very scrummy
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dorothyr
18th Nov, 2015
2.55
At first glance I thought this would be gorgeous as I love lentils and coconut milk. However, it was very disappointing. I added food which was hanging about in the fridge, i.e. two spring onions, one shallot and left over fenugreek leaves. I then blitzed it and it was delicious. I would certainly make this soup again but not as it stands. It certainly needs something extra.