Red lentil & coconut soup

Red lentil & coconut soup

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(26 ratings)

Prep: 5 mins Cook: 30 mins


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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  • 100g red lentils
  • 1 heaped tsp turmeric



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

  • 1 tbsp coarsely grated ginger



    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



    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



    The same shape, but smaller than…


  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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8th Dec, 2017
Very nice tasting soup. Very quick and easy to make. No blending needed, so that's a bonus.
2nd Nov, 2017
Thank you for this recipe, it is my all time favourite! Absolutely delicious and healthy. I don't alter anything but I feel green beans or pak choi would be very nice along with chilli if you like some spice.
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!
15th Jun, 2017
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.
4th Feb, 2017
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
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.
14th Feb, 2016
Expected this to be a bit more interesting - quite bland really.
14th Feb, 2016
Delicious vegan soup that actually tasted better the next day. 10/10 would definitely make again.
15th Dec, 2015
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
Lovely soup full of tasty, healthy ingredients.


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18th Nov, 2015
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.