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Creamy Red Lentil & Coconut Soup

This is the soup I make when the fridge is nearly empty and dinner still needs to happen. Red lentils melt into a naturally creamy soup — no cream required — and coconut milk plus warm spices make it taste like it took all afternoon. It took me about 25 minutes, start to slurp.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 3 garlic cloves minced
  • 1 tablespoon fresh ginger grated (ginger adds warmth and helps the lentils taste less “earthy”)
  • 1 tablespoon curry powder blooming it in oil first wakes up the spices
  • 1 1/2 cups red lentils rinsed (they cook fastest of all lentils and dissolve into creaminess)
  • 4 cups vegetable broth
  • 1 can 13.5 oz coconut milk (full-fat gives body; light works if you want fewer calories)
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper
  • Juice of 1/2 lemon acid at the end brightens the whole pot
  • Plain Greek yogurt and chopped cilantro for serving

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion and cook 4–5 minutes until soft and translucent.
  2. Stir in the garlic, ginger, and curry powder. Cook 1 minute, stirring constantly, until fragrant (this quick toast is what makes the spices taste deep instead of raw).
  3. Add the rinsed red lentils and vegetable broth. Bring to a boil, then reduce to a gentle simmer.
  4. Simmer 15–18 minutes, stirring occasionally, until the lentils have completely broken down and the soup looks thick and creamy.
  5. Stir in the coconut milk, salt, and pepper. Simmer 2 more minutes.
  6. Squeeze in the lemon juice and taste — add more salt if it tastes flat (lentils need assertive seasoning).
  7. Ladle into bowls and top with a spoonful of Greek yogurt and cilantro.