This red lentil soup with coconut milk is very smooth and silky. It’s also filling and comforting thanks to the high protein red lentils.
Red lentils make a great base for low glycemic soups. I love using them because you don’t have to soak them in advance and they cook really fast.
A bowl of this red lentil soup with coconut milk makes a great lunch and you can also eat it as a snack. It makes a great appetizer soup that you can offer your guests if you are hosting a dinner party. This soup is so rich that nobody will think that it’s dairy free.
This recipe has been up on the blog for a long time and I am happy to report that many readers have tried and enjoyed it.
- 2 Tbsp olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 1 red bell pepper, chopped
- 1 L / 4 cups vegetable stock
- 1 cup water
- 1 1/2 cup red lentils, rinsed
- 1/4 tsp ground ginger
- 1 can (400 ml / 13.5 oz) full fat coconut milk
- juice of 1/4 lemon
- salt and pepper to taste
- In a medium pot, heat the olive oil over medium heat. Add the onion, carrots and red pepper and cook, stirring occasionally for about 3 to 4 minutes until the vegetables start to soften.
- Add the vegetable stock, water, red lentils, and ginger. Stir and bring to a boil. Reduce heat. Cover and cook for about 15 minutes until lentils fall apart.
- Add the coconut milk and lemon juice. Season with salt and pepper. Bring to a boil and cover. Reduce heat and let it simmer for 4 more minutes. Turn off the heat and let it cool.
- Once the soup is cool enough to handle, transfer to a food processor or a blender and puree until smooth. Warm up before serving.
Nutrition information is a rough estimate for 1 of 6 servings.
Serving Size1/6 of recipe
Amount Per ServingCalories 358Total Fat 18.8gSaturated Fat 12.8gTrans Fat 0gUnsaturated Fat 4.9gCholesterol 0mgSodium 53.8mgCarbohydrates 37.6gFiber 6.6gSugar 3.7gProtein 13.8g