Have you ever gotten flavor overload? Like if you eat too much and the next day all you want to eat is something really simple? Okay, maybe that’s just me or because I work with food every day, but yesterday I just wanted something that tasted, well, for lack of a better word, clean. I hate using the word clean when talking about food because it’s such a buzzword, but that’s truly how this Golden Coconut Lentil Soup tastes. It’s light, bright, clean, and simple. And that’s exactly what I needed yesterday.
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Light and Fresh Flavors
I’ve made lentils with coconut milk several times, but this time I thinned it out to a soup to keep it light and made sure that spicy ginger took center stage. Turmeric gives this soup an incredibly vibrant color and an earthy flavor base, while rich coconut milk holds the flavors together and gives the soup body (watery soup = no bueno). I chose not to use any bouillon or broth for this soup because I wanted to keep the flavors clean and fresh, but if you want something with a little more depth you could certainly substitute some of the water for vegetable or chicken broth (I feel like chicken broth would blend better with the flavors, but vegetable broth can be used to keep it vegetarian).
How to Serve Golden Coconut Lentil Soup
I piled a few fun toppings into this soup to make it a bit more of a meal, but they’re completely optional. A simple piece of naan bread would also be great. I found some large unsweetened coconut flakes in the bulk bins at Whole Foods and toasted them up in a skillet to add color and texture. I also added a small scoop of jasmine rice to each bowl to give my mouth a little more something to chew on. Plus, lentils are rice are like peanut butter and jelly, you gotta have one with the other. :)
Golden Coconut Lentil Soup
Servings 4 1.5 cups eachIngredients
- 1 Tbsp olive oil (or coconut oil) ($0.13)
- 1 yellow onion ($0.32)
- 2 cloves garlic ($0.16)
- 1 inch fresh ginger (about 1 Tbsp grated) ($0.13)
- 1/2 Tbsp ground turmeric ($0.15)
- 1 pinch crushed red pepper ($0.02)
- 2-3 carrots ($0.33)
- 1/2 lb. red or yellow lentils (about 1 cup) ($1.35)
- 4 cups water ($0.00)
- 1 13.5oz. can coconut milk ($0.99)
- 1/2 Tbsp salt (or to taste) ($0.05)
TOPPINGS (OPTIONAL)
- 1/3 cup large, unsweetened coconut flakes ($0.16)
- 1/4 bunch fresh cilantro ($0.10)
- 2 cups cooked jasmine rice ($0.38)
Instructions
- Add the olive oil to a large pot. Dice the onion, mince the garlic, and grate or mince the ginger (I use a small-holed cheese grater). Sauté the onion, garlic, and ginger in the olive oil over medium heat for 2-3 minutes, or until the onions are soft and transparent. While the onions, garlic, and ginger are sautéing, peel and slice the carrots.
- Add the turmeric and red pepper to the pot and sauté for a minute more. Add the carrots to the pot, sauté for a minute more, then add the lentils and water. Place a lid on the pot, bring it up to a boil over high heat, then turn the heat down to low and simmer for 20 minutes.
- Toast the coconut flakes while the soup simmers. Add the coconut flakes to a dry skillet and place it over medium-low heat. Stir continuously as the flakes heat until they are about 50% golden brown (1-3 minutes). Remove the flakes from the hot skillet immediately to stop the toasting process.
- After 20 minutes the lentils should be soft and broken down. Stir the coconut milk into the soup. Use an immersion blender or carefully blend the warm soup in small batches until about half of the soup is puréed (or all of it if you want it completely smooth). Once blended, begin adding salt, 1/2 tsp at a time, until the soup is properly seasoned. I used 1.5 tsp or 1/2 Tbsp of salt. Also adjust the red pepper flakes, if desired.
- To serve the soup, ladle about 1.5 cups into a bowl and top with 1/2 cup cooked rice, some fresh cilantro leaves, and a sprinkle of toasted coconut flakes.
See how we calculate recipe costs here.
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!This soup makes me feel soooo good inside!
How to Make Golden Coconut Lentil Soup – Step by Step Photos
Begin by dicing one yellow onion, mincing two cloves of garlic, and grating or mincing about 1 inch of fresh ginger (about 1 Tbsp). Add the onion, garlic, and ginger to a large pot with 1 Tbsp olive or coconut oil. Sauté over medium heat until the onions are soft and transparent. Add 1/2 Tbsp turmeric and a pinch of red pepper flakes. Sauté for about one minute more.
While the onions are sautéing, peel and slice 2-3 carrots. Add them to the pot and sauté for a minute more, then add 1/2 lb. red or yellow lentils (about 1 cup).
Then add 4 cups water. Place a lid on the pot and bring it up to a boil over high heat. Once it reaches a boil, turn the heat down to low and simmer for 20 minutes (photo is before simmering).
While the soup is simmering, toast the coconut flakes. Place about 1/3 cup large, unsweetened coconut flakes in a dry skillet. Stir and cook over medium-low heat until they’re about 50% toasted. This happens quickly, so make sure you’re stirring constantly. Remove them from the skillet as soon as they’re done so that they don’t continue to brown.
After 20 minutes the lentils should be soft and broken down. The soup will still taste extremely bland at this point because no salt has been added.
Add one 13.5oz. can of full fat coconut milk – not the stuff that you find in the dairy cooler that is used as a dairy milk substitute. That is too thin.
Canned coconut milk is thick and usually has a layer of semi-solid fat on top. One of the reasons I was SO excited to finally get a Trader Joe’s in New Orleans is because they have super inexpensive coconut milk that is actually really good quality. Yay!
After adding the coconut milk, use an immersion blender or carefully blend batches of the soup in a regular blender until about half of the soup is puréed. This will help thicken up the soup and make it more cohesive. If using a regular blender, be VERY careful. It’s always a good idea to drape a towel over the blender when blending hot or warm liquids to shield yourself from any possible explosions. This is also the time to finally season the soup with salt. Start adding salt, 1/2 tsp at a time, until the soup tastes properly salted to you. I used 1.5 tsp, or 1/2 Tbsp of salt total.
To serve the Golden Coconut Lentil Soup, place about 1.5 cups of the soup in a bowl and add a 1/2 cup cooked rice to the center. Sprinkle fresh cilantro and the toasted coconut flakes over top. I also added a few more red pepper flakes because I like it HOT. ;)
Such an easy meal! Comforting, warm, customizable – and quick to get on the table! We have added tofu for additional protein while keeping it vegetarian.
This was one of the first recipes I tried years ago when trying to eat cheaply — I’d never had red lentils before. It was a tasty recipe then and remains one of my go-to favorites. It’s easy, cozy, and delicious!
Yummy. Thank you!
Incredible. I’m starting my journey of eating more vegetarian meals and this recipe definitely doesn’t make me feel like I’m missing meat. So good.
This is delicious! It goes down so smooth and feels so bright – a perfect soup for springtime. And it meal preps great (like all soups, it gets better after a day or two), especially with a scoop of rice as suggested. I doubled the batch, and it *disappeared.*
I travel a ton for work and this is my go-to meal whenever I get home! After eating at restaurants for a week there’s nothing better than a nourishing bowl of soup and the flavors in this one make it feel extra nourishing. My family isn’t vegan, so to give this soup a protein kick we use bone broth instead of water.
Made this soup tonight. I used lite coconut milk and still thought the coconut flavor was great. The soup is hearty and filling with the puréed lentils. Topped with toasted coconut and cilantro. I read a comment after cooking this soup that I wish I’d seen before. Somebody mentioned adding lemongrass to their soup. I think this would be a great addition and will add lemon grass next time. I added an extra pinch of crushed red pepper for a little extra heat. Tasty!
I’m excited to try this! It looks delicious.
Just a heads-up that the content here has been duplicated at this website:
recipefitness.com/golden-coconut-lentil-soup/
I don’t know if they’re someone who works with you, and/or what other content of yours is duplicated. Just wanted to drop off the link for you.
Thanks for the heads up! It looks like that website is scraping our content. :( We appreciate you letting us know!
This was easy to make and tasted great. I appreciate the low effort and how quick this was to pull together without any odd ingredients I wouldn’t have already. It reheats well and makes a great soup for cold days.
Thank you!
It is 39° outside. I was tired, cold and hungry. This recipe took exactly the 20 minutes promised. It tastes wonderful! We all totally enjoyed it. Some are it with the. Others did not. Absolutely fabulous! Thank you Beth.
I’ve made this recipe several
times a year for a few years now it’s such a yummy, easy, and cheap meal! I use whichever lentils I have on hand (even sometimes green) and it still turns out great. I also usually use ground ginger from the spice aisle instead of grating or mincing my own. And it freezes well, so I usually save a few servings in the freezer for a later date.
Delicious! Only alterations I made were to add a bit of saffron powder and a bit of Aleppo pepper since I had both on hand. YUM. So cozy and comforting as the days get colder.
Easy yet tastes gourmet, and very comforting. Like you said, it makes you feel good inside! I added a squeeze of lime to my bowl, but I love it exactly as written. Thanks for this quick, easy, nutritious recipe!
Making this again for lunch today and my kitchen currently smells amazing. Thanks for a wonderful recipe!
On Sunday I made this for my lunches for the week and my partner who “hates” lentils and “can’t stand” coconut milk anything tasted it and said he really likes it and can we eat this for dinner? It was a hit.
Delicious. I added a generous sprinkling of ack pepper to help absorb the turmeric, and a bit of paprika and cumin.
So good. My 4 year old asks for it (I skip the red pepper). Recently, I tried reducing the lentils by half and adding chunks of white fish for the last 7 min of cooking. It was awesome! Although no longer vegan…
Love this recipe!! Are we able to freeze it?
This one would probably freeze pretty well, although I haven’t actually tried it.
I have made this several times and it’s fine frozen – just may have slightly different texture after thawing.
My favorite soup of all time!
Many immunity boosting ingredients that are extra good combined!!!
Thank you kindly
I accidentally bought way too many red lentils awhile back and have been trying to make a dent in them. This soup is wonderful! To make it kid friendly, I left the red pepper flakes out and added some Better Than Boullion – my 3 year old ate a whole bowl! My husband and I added some sriracha at the bowl level to get the desired kick.
Outstanding! I used light coconut milk and brown rice. I did add some curry powder at the end to make the flavor a little more bold. I followed the recipe exactly otherwise. Delicious, and the leftovers heat up well. Will make again often!
I’ve made this soup several times now and it never disappoints! I always skip the immersion blender step since I like my soups a little chunky, and it turns out amazing!
Dear Golden Soup! I love you SO much! So simple! So delicious! My house smelled like a professional kitchen!🙏
I make a lot of soup. This is one of the very best I’ve found and it’s one of our family’s favorites. I’ve also made it for grieving friends and new parents. It’s great in a crisis, just sayin. Everyone feels cared for and loved with this soup, and all have asked for the recipe. Bonus–it freezes well. Thanks Budget Bytes!
Can this soup be frozen?
I haven’t tried freezing this one, but I would expect it to freeze well.
Honestly one of the best soups I have ever made. Perfectly balanced with creamy coconut and spicy ginger and pepper. Healthy and warming for winter enjoyment.
Hi, I am doing a project about food insecurity and I was wondering if I went into a store and looked for the ingredients on this recipe for the same prices on this recipe would I find them and if not could you tell me which stores I should go to to look for these ingredients.
Hello! Grocery prices vary from region to region, store to store, and even day to day within each store, so it’s not likely that you will get the exact same prices as I paid. You might find them for less, you might find them for more. The purpose of including the cost of ingredients that I paid is so you can see the effect of different ingredients on the overall cost of a recipe. This will help you understand which ingredients you can use more freely without increasing your costs much, or which ingredients you will need to use with caution because they can quickly add up. For more information on how I calculate recipe costs and how this can be useful to you, check out my blog post about How to Calculate Recipe Costs. You will need to explore different stores in your area to find which have the best prices for different ingredients.
Best and easy soup ever !!! Great for this crazy cold weather in Ga
I’ve just tried requesting permission to use this recipe in a church cookbook on your Contact page, but CAPTCHA kept saying my responses were invalid.
Could you let me know if you received the request?
Hi Jane! It looks like your message didn’t come through. I’m sorry about the trouble with the CAPTCHA–those things are the worst sometimes. Yes, you may include this recipe in your church cookbook. Please cite the recipe as being from BudgetBytes.com. Thank you!
Is it possible to make this recipe in a pressure cooker/instant pot?
Probably, although I haven’t tried it. If I were to try it, I’d probably use the sauté function first for the aromatics and spices, then finish with the soup function. Since yellow lentils cook very quickly, it shouldn’t need a lot of time to pressure cook.
I just made this using the instant pot and it was delicious and super easy and fast. I sautéed the onions and garlic in the olive oil, then tossed everything else in including the coconut milk. I decreased the water to 3 c. (actually used salty chicken broth so omitted the salt), and decreased the coconut milk to 3/4c. I cooked on high pressure for 5 mins with instant release and the texture was perfect with no blending. The red lentils sort of dissolve into the broth yielding a thick soup. We skipped the coconut and rice but enjoyed with lots of cilantro and tortilla chips.
this was so good! super light and fresh. i added a couple spoonfuls of yellow curry paste in while sautéing the onion because i had it around and i like a little bit of spice. i thought it was the perfect addition
According to my husband, this is the BEST recipe that I’ve made from Pinterest. I did add chopped grilled chicken to the top of the soup, but OMG this is such a delicious recipe! Thanks!
This was a good base recipe. I found it to be a bit bland, so I added 2 tsp of vegetable bouillon base to it, which really helped alot. I also added a few dashes of curry powder because everything is better with a bit of curry. I’m glad I had cilantro on hand because it is really delicious in this soup as well. I also served with some chopped peanuts as a garnish.
Super delicious and so pretty!
One of my new favorites! 🤤 I topped with jasmine rice and green onions. Dollar Tree and Walmart also have $1 cans of coconut milk if that helps.
I have yellow split peas, would they work in the soup?
I think yellow split peas are about as close as you can get texture-wise without actually using lentils, but that being said, I haven’t tried them in this recipe so I’m not sure how much it will affect the flavor.
Should i use brown or green lentils? That’s all I have in the pantry. Can’t wait to try it. Thanks
Yes the color may just be a bit different!
Possible to do this with brown lentils?
I think canned lentils are usually the brown or green variety, but you definitely want yellow or red lentils for this because they break down a lot more than green or brown lentils.
This looks so good.
Are you using canned lentils or dry lentils? If dry, do I need to soak them over night?
They are dried lentils in this recipe :)
Great thank you.
So no pre soaking?
I have never soaked my lentils for this recipe and it comes out great
Would green lentils greatly affect the taste? That’s all I have and trying not to leave my house..
Won’t affect the taste but the color may be a little off :)
I would like to make this but don’t have carrots, could I sub sweet potatoes?
You can give it a shot!
Do you think this could be done in an Instant pot? How would you adjust it?
Hi Tammy! We haven’t done it in an instant pot. But a previous reader noted, “I made this soup last night and it’s so good. I did it in an Instant Pot (followed the saute instructions and then pressure cooked the beans on high for 15 mins). I added some hot sauce for more flavor, and next time would probably also use chicken or veggie broth instead of water. Great recipe!”
A dear friend turned me on to this recipe when I was trying to find a good (vegge) alternative to Ham & Split Pea Soup. I swapped the lentils wich split peas in this recipe and it’s still great. Will definitely try with lebtils too. Thank you!
I made as the recipe stated but found it quite bland. I added a can of baked beans, a couple of tablespoons of sambal oelek, a teaspoon of thai red curry and roasted red pepper paste. It really perked up. It tasted like something from a Thai restaurant. The family raved about it.
Hi!! Just wondering if you Could you use ground ginger in place of the fresh? If so how much? I currently don’t have access to fresh ginger due to the Coronavirus.
Thanks in advance
We understand Kristin! I’d recommend about 1 teaspoon or 1 1/2 tsp to your taste
Fortunately I have a small stash of lentils. I needed a new lentil recipe. This hits a just right note. I used a bit of Better than Boullion vegetable flavor, a bit if curry powder and subbed parsley (what I have). Next time I will add cumin too.
Delicious recipe! I added fish sauce and Thai basil because it seemed like it would fit with the flavors, and we loved it! The toddler, who has been very selective lately, ate several bowls and kept asking for more!
I have made this several times and we top it with sliced bananas and siracha sauce, in addition to the coconut and cilantro. My husband is from Mexico and some people like sliced bananas or fried plantains on their lentil soup. It sounds weird at first, but it compliments the dish!
Finally got the chance to make this for dinner. It was delicious! I didn’t purée it because I like all the whole lentils. Next time I think I’ll do like a grain and rice mix to make it a little more hearty. Even my kids loved this dish. Definitely a keeper.
Just had this for dinner, my first time ever cooking with lentils, and it turned out great! My MIL cant stop raving about how much she loves it! The coconut and cilantro definitely make this dish
I love making this soup. Easy and delicious.
Has anyone tried making this without a blender? Does it drastically affect anything? Unfortunately I don’t have one :/
Hi! I just did it without blending and really liked it :) haven’t tried the blended version so that is my disclaimer
Excellent! Everybody loved it!!
This is a great recipe! Made this last night for my husband and his friend and we all loved it! And, for the credibility of this meatless dish, they are both Texans who love good steaks. This is my first time making a dish with puréed lentils and I have to say it was quite amazing! I used an immersion blender and it made it so smooth. I can see why this has 5 stars! We added a little more heat, which was good. Great recipe, highly recommend it. The cilantro and coconut make it!
Made it tonight and it was a hit! Added some some fresh lime juice to mine. Anyone know if this soup freezes and reheats well? My best friends just found out they’re pregnant with twins and I’m trying to collect recipes to make to fill their freezer up with easy meals for when the twins arrive.
I think it would freeze great! What a great gift to bring to them.
I’ve made this twice –having dreamed about it since the first time a couple weeks ago. So easy and so good. Very filling, but not heavy at all.
Happy to hear it Deborah!
Easy and delicious. My son and I both loved. We agreed that slightly chunky texture is the best for us. The fresh grated ginger was present but subtle, as was the powdered turmeric. Made with red lentils. Used low sodium chicken broth in place of the water, which added some flavor without too much added salt. Don’t prefer cilantro so used chopped fresh flat-leafed parsley.
Thank you for sharing all your modifications! I love using broth instead of water as well.
This was a hit! I love the flavors in this soup. I was using up things I already and usually have in house- but didn’t have the cilantro . I know that will make it perfect. Made it exactly as written.
It’s okay to omit the cilantro but it does give it that little bit of extra!
This was super yum! Will definitely make again
Thank you!
Do you have an Instant Pot version for this recipe?!😊
Thank you,
Donna
I don’t, unfortunately, but because red lentils cook so quickly you can probably just use the soup function (add coconut milk after pressure cooking).
See below….
I made this soup last night and it’s so good. I did it in an Instant Pot (followed the saute instructions and then pressure cooked the beans on high for 15 mins). I added some hot sauce for more flavor, and next time would probably also use chicken or veggie broth instead of water. Great recipe!
Yum that sounds great Ginger!
Some people said it didn’t have enough flavor so I was worried, but I thought it was great as is! I did add a little bit of curry powder to it… Just because I saw someone else had done that and it sounded good, but even without it, just adding salt made it perfect! I made this for a lunch swap I do each week and hopefully the other ladies will love it as much as I do!!
Lots of have said that it needed more seasoning, but I might not agree with that! This was full of flavor and not to spicy for my little ones! My Husband and I were amazed and love LOVE LOVE this dish! New staple in my family! Thanks Beth!
Happy to hear it Gretchen! Sometimes minimal spice is good for the whole family :)
I squeezed the juice from half a lime into the soup after it was finished. This really perked it up and brought out the flavors.
Hooray!
I used this recipe to meal prep my lunches for the week, and I’ve been enjoying it every day! I appreciate the simplicity in the flavors. With rice, it’s the perfect light but hearty meal. Thanks for the great recipe!
Thanks Nora! It is a great meal prep!
Very good and easy
Bland and needs more spices. I had to add curry, cumin, and Cayenne pepper.
Excellent flavor profile! Even got a two thumbs up from my picky husband….
Will definitely be making this again.
This was delicious but needs way more seasoning than it says. I usually douple or triple the seasoning I find in online recipes and this was no exception. I used Badia complete seasoning and white pepper and a ton more garlic. I put all the coconut milk in but I tasted it with only half and it was still good and more savory that way. We ate it for days and were happy.
Wonderful! Delicious and easy. Am making it for the second time today. Thanks!
As with any coconut curry like dish, implementing lemongrass will do very well and using different turmeric-based curry blends might be something you will come to enjoy and find a favorite variation over time.
Not only Chicken stock, but a stronger flavor such as Duck will really take the depth to a new level. The lentils are what accentuate any possible blandness, so I think the above suggestions are perfect solutions before adding too much salt, and just like any other dish you think needs a bit more salt, try a small touch of lime juice or vinegar on top first.
I followed recipe exactly and mine was very very bland. How can I save it?
Try adding more salt. A little extra salt can really make subtle flavors pop.
This is my go to recipe when we are running out of food! We always have lentils and the other ingredients are so quick and easy and pantry staples. 5 stars all around. Great for meatless mondays. And yes agree with other comments that broth makes it taste a little hardier.
I have made this so many times. So good and easy to make! My only suggestion would be to use a vegetable (to keep vegan) or chicken stock instead of water. That helps it not be so bland.
You have won’t me over with this soup. I adore red lentils. Never tried yellow but I imagine they’re pretty much same as red. Thanks so much for sharing
Hi I’m just looking for some more recipes please as these look very nice and tasty. But I just wanted to asked are keto diet recipes or just normal recipes please thank you bye.
I made a double batch last night and really liked it. I didn’t change the recipe at all but might try adding a little curry and a little more ginger next time, althought it was good as is. The blended soup was thick enough that I didn’t serve it with any rice. Using a food processor to chop the onions and slice the carrots helped a double batch come together really quickly – I know that’s not rocket science, but sometimes I forget to use it.
Just made this soup and am eating as I write. I love it! But some changes I’d make:
– I will double the ginger and garlic next time
– I’m definitely going to use broth, or at least a mix of water and broth
– I ended up adding more turmeric, some curry powder, cayenne, and a squeeze of lemon (didn’t have lime). But I’m a big spice person
Can u freeze the leftovers?
Yes. :)
Easy and quick to make. Very little ingredients, which is always a blessing. Absolutely delicious! Thank you for all your tasty and affordable recipes! Love finding great vegan recipes.
Just made this! It was very good and pretty inexpensive to make. I did use a lite coconut milk and substituted the salt for some bulion instead. Tastes great! Even my step-father likes it.
I would love to know the nutritional values?
This is one of my favorite quick weeknight meals. It is filling without being heavy and combines some of my most beloved flavor profiles. I like to add up to 1/4 tsp red pepper flakes and cook them with the onion until the aroma starts to burn my nostrils a little. :) that way I know it’ll have a BITE to it at the end. I’ve also used squeeze ginger in place of fresh and it still tastes delicious.
Interested in why you leave salting the soup until one of the last steps? I’ve always been told to salt as you go so that it has more time to blend in and you get a true sense of if additional salt is needed at the end. Looks like a great recipe! Can’t wait to try it!
I like to salt at the end because you get a bigger flavor punch with a smaller amount of sodium. When you add it earlier on it kind of absorbs and disappears and you end up using much more.
Also, I just learned this week making pea soup that when you salt before the peas, it takes longer for the peas to cook as they don’t absorb the water as quickly so perhaps same goes with lentils… I don’t know. Just a thought :)
Am trying this recipe today !!
So good! I doubled the garlic and turmeric and added some cayenne. Other than that, made exactly as written. It’s very important to salt to taste! It is very bland up until that step, but then the flavors really pop!
DANG DELICIOUS! Here’s how I tweak it to make it even better: 1. reduce the water from 4 cups to 3 cups (remember, if you want to adjust consistency, you can always add more at the end!), 2. Season with fish sauce for saltiness and maple syrup for sweetness (brown sugar or rock sugar would also work), 3. double or triple the garlic/ginger for extra nommmm
Thanks for the healthy, scrumptious and affordable recipe :) it’s a hit!!
Wowsers!!! This is very good. I added a heaping teaspoon of curry powder at the end as I was adding the salt. I didn’t blend it. I also used full fat coconut milk.
This was an amazingly easy and flavourful recipe. I had everything I needed in the house. Even had the coconut to toast. I did not change one thing about this soup. I could eat it without the rice if I wanted… but who would want to miss that texture?
I would do 10 min, high pressure. I make this on stove all the time. Tried IP based on other recipe I have for lentil soup.
Has anyone tried this in an Instant Pot? If so how long did you cook it?
I would do 10 min, high pressure. I make this on stove all the time. Tried IP based on other recipe I have for lentil soup.
Been eating it in my lunch all week with a bit of jasmine rice & cilantro. The flavour is fantastic and really quick to put together. The only thing bothering me is the mouthfeel after blending it. There’s a “grainyness” that makes it less pleasant but it’s not stopping me from eating it. Thank you for this delicious recipe.
It seemed a bit thin I would reduce the water a bit.
Just made this. I’m eating it right now. I REALLY, REALLY love it! Thanks for the recipe!
Hi, I was wondering if you could tell me if this soup could be batch cooked then frozen.
I’m not sure how well coconut milk freezes, unfortunately.
I’ve been freezing it without a problem.
Made a big batch for my vegan self. My non vegan husband couldn’t keep his hands away from it. Absolutely delicious. Toasted coconut on top elevates the recipe. Will definitely make again. Thank you for this ahhhmazing recipe!
Delicious! I made some minor alterations , but the overall flavour is super yum! Easy and quick also! 👌
Omg!!! I have an autoimmune disease and have to follow a strict diet. This soup checks all my boxes! And it’s delicious! Thank you
Gorgeous recipe. I’ve shared it with may friends and they all love it too
This looks wonderful. What is the calorie count per serving?
I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday- everyone has to start somewhere) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?
Yes, I’d be grateful if you shared a link to the recipe. Thanks!
Made per the recipe & the flavor mix is delicious. My teens & I absolutely loved it. I’ve been trying to cook & eat healthier (including soups, which haven’t always been my favorite) — this one is so tasty it’s going into our regular meal rotation. So good we happily shared it with vegan friends & finished the rest ourselves. Definitely recommended & a new favorite here.
I had high hopes for this soup as I’ve had others that are similar…Unfortunately it was a big disappointment. I followed the recipe and it was way too creamy with the coconut milk. Was I just supposed to use the coconut water and not the cream on top? I added about a tablespoon of salt and also some curry powder as the soup didn’t have enough flavor. I added more water to cut the creaminess but it left the soup even more bland. We wound up dumping the soup and saving just the veggies to put over rice. Too bad… I haven’t had to throw away something since my husband put three tablespoons of salt in my chicken pot pie by accident.
I cooked it just now. I like the taste of carrots/coconut/red lentils, but I didn’t like the taste of the soup.
It’s bland, you can make it hot/salty, but it still stays bland.
Can freeze this soup
I don’t have carrots; can I sub sweet potatoes?? Looking fwd to the soup! Cooking for 15
I think sweet potatoes would go nicely in this soup.
I used chicken broth, instead of water, and added a cup of diced, cooked chicken. I will cut down the red pepper flakes next time, it was a bit too spicy.
After sautéing the vegetables, I cooked it in the crockpot, worked great! Love the complex flavors! Will definitely make this again.
Super yummy and light!
I’ve had two amazing recipes from you in one day! This soup was incredibly easy and delicious. I left out the red pepper flakes and the kids loved it. I would double it if I made it again so we would have leftovers!
I made this this week and it was seriously delicious! The toasted coconut topping makes it even Morey yummy! This recipe is a keeper!
This looks delicious, I can’t wait to try it. What would be good to serve with this to make a more well rounded meal?
Hi Kendra – I threw in some shredded chicken and it was delicious.
I see that no one else has tried this in a crockpot… I put some in the crockpot this morning, and I’ll follow up with my results!
I would like to add that I only gave 4 stars because I haven’t actually EATEN any yet… Lol!
Hi Sarah! Did you try it? How did the crockpot work for this recipe?
Very nice soup. Feeds more than the recipe states, as the soup is heavy (but not unpleasantly so). Pairs nicely with round bread or pita bread, too. WIll definitely be making this again!
Can you recommend any nuts to sprinkle over this for more protein? Cashews maybe?
Cashews would be lovely!
Is full fat coconut milk the same thing as coconut cream? This looks amazing! Recently discovered I love lentils! Can’t wait to try it!
Nope, coconut cream is actually thicker, where some of the coconut water has been removed and it’s mostly just the coconut fat left. When you shop for coconut milk (in the cans, not the stuff you find near the dairy milk), there are usually two types: regular (full fat) or light (some of the fat removed).
Would this soup be considered vegan? Looks great!
Yes, it is vegan. :)
I’m trying to eat less meat and more plant basis and this Coconut Lentil Soup hit the spot! I didn’t have the flakes, but it still came out good. I had to triple the seasoning and add some curry to make it to my liking. I also added some Kale to give some green. I ate two bowls right away! This is going into my food rotation!
I made this in the Instant Pot tonight! I sauteed everything in the pot first and then cooked at high pressure for 1 minute with a natural pressure release. I did double the amount of garlic and turmeric, and used chicken better than bouillon as well. Very tasty! I’ll definitely be doubling this next time for extra leftovers to freeze.
Delicious! This was very easy to make, and it is really delicious.
How could this be made in an Instant Pot?
Made it, but held back about 1/3 cup of the thick part of the coconut milk. Pureed the whole thing. Used red lentils. Beautiful! I imagined it would be thinner. Glad it wasn’t. I made a similar recipe using carrots and canned pumpkin. In comparison, the lentils almost give this soup a meatiness. Will make again!
Thank you for sharing this recipe! It is delicious exactly the way it is !! We did not substitute, add or omit anything. It is perfect the way it is. Every ingredient marries beautifully, so I would recommend following the recipe. The toasted coconut is sweet, adds a nice texture, and balances out the red pepper flakes The cilantro adds freshness, and color. My teens loved it too! (I used Coconut Oil and Red Lentils)
Great soup! My husband and teenage son both liked it, so that’s a win for me. Used chicken broth instead of water. I gradually added just enough red pepper flakes to give it the slightest kick. Didn’t have coconut on hand so served with some golden raisins. I was happy with the flavor and texture – thick and hearty with a mild but pleasant flavor. Will definitely fix again!
Wow! This dish is so yummy. I’m on what’s called the Daniel Fast so I’m very limited in what I can eat. I added a diced red pepper and spinach to the recipe, just to add more veggies/health content.
Adding red pepper and spinach sounds good! When did you add them? During the cooking prior to blending, or at the end for texture?
This soup was very good. I was so excited to try it and it was worth it. We both loved the soup. So simple and light. I think when I hear up lunch tomorrow, I’m going to add a squeeze of lime and possibly fish sauce to it.
Made this tonight and I added chicken, used green lentils (which is simply what I had on hand), and I didn’t puree it and it was perfectly hearty and delicious! Dipped some naan into it and everyone loved it! Will absolutely be making this again. I made so much I froze a gallon-size ziplock bag of the rest for a rainy day!
We made this tonight and it was delicious! Accidentally bought green lentils instead of green or yellow and besides the funky color it was still very tasty!
I was craving the antithesis of holiday food, and decided to try this recipe for lunches for the week.
Ho. ly. Crap. This is amazing. I used chicken broth instead of water, and didn’t bother blending it because I like thick soups. It’s just..so, so good. I feel like this is exactly the soup you need to mix up if you or someone you love is coming down with a cold, with the earthy turmeric and savory flavors, the brightness of the cilantro, and the satisfying bite of the rice. I used some naan I had on hand to sop up every bit of it out of the bowl.
Thank you, Beth!!
Thank you for this recipe! It was so good! I added 1/2 T curry powder to it, which I first sautéed in a little coconut oil, and then whisked in the coconut milk along with 1/2 T of agave syrup to blend. I then added that to the soup.
This was delicious! I didn’t have quite a cup of yellow lentils left so my soup wasn’t as thick as it appears in these photos. I added the rice but skipped the toasted coconut flakes as I didn’t have any on hand. I did add some fresh lemon juice. This soup was so lovely and bright! Great recipe.
I’ve had trouble cooking yellow lentils. They seem to never soften. I’ve even doubled the cooking time.
Do you have any advice or tips to soften them?
Hmm, that’s really strange. Yellow lentils usually cook the fastest of lentil varieties and break down the fastest as well. Perhaps they’re a different type of yellow lentil that I’ve never heard of.
Note that the picture shows what are also known as “Red Lentils” — the yellow lentils I buy from my local Indian shop (yellow dhal) are bigger and don’t get soft.
I think you could also substitute brown lentils if desired.
I loved the soup but in the middle of making the soup the web site went down. I am glad I read the recipe before I started.
Could this be made in the Instant Pot?
Yes, it would probably translate well to an IP. :)
I was really excited when this was done cooking, but it was deceptively bland. I had to add coriander powder, additional turmeric, and a lot of generic “curry” powder to make it palatable. After the additions it was much much better.
Delicious, with a few minor tweaks! Firstly, let me say that using brown lentils does NOT work with this dish at all! The flavor is quite different from red lentils, so it’s worth it to get the right kind. I tried again with red lentils, and it was delicious! I used double the spices, and also added 1/2 Tablespoon of curry powder. I also added 2 tsp better than bouillon chicken to the water (or you could just use 2 cups chicken broth and 2 cups water). I’ve learned that with lentils it’s better to season most of the way before cooking them. So stir in salt before you cook the lentils, then tweak the salt levels again after adding to coconut milk. I also only used 3/4 of the can of coconut milk. I tasted it as I went and stopped at 3/4 as I didn’t want the flavor watered down. I will be making this again!
Very good soup. I did end up adding 1/2 tsp cumin for taste.
I used green lentils, purred it all, added 1 1/2 – 2 tsp salt, 1/4 pepper flakes, and a 1/2 tsp of garlic salt. Served with rice and cilantro. Delicious!
Very bland! Which is disappointing considering all the rave reviews… it has a very nice texture, though.
Just made this, loved it! I chucked in a teaspoon of spicy curry powder and used light coconut milk. Very tasty.
How could I substitute with canned lentils? I do not have dried on hand.
I think canned lentils are usually the brown or green variety, but you definitely want yellow or red lentils for this because they break down a lot more than green or brown lentils.
This was a great recipe! It was super simple to make and perfect for the current cold weather where I am. Instead of the pepper flakes I used Sriracha and it was a hit at the dinner table. Thank you for posting another great vegetarian soup recipe, you’re a life/dinner saver :)
Do you have ave the nutrition info on this? Looks delish
No, I’m sorry I don’t have nutrition info. :(
Thanks, Beth – this soup was fantastic! Definitely going to have to add it to the regular soup repertoire!
Can you use lite coconut milk in this recipe?
You can, but the soup will definitely be a little more watery and less rich.
This was super delicious! Even my four-year-old ate it really well, which is high praise!
Absolutely delicious and easy to make! 😋 Thanks for sharing!
Can’t find yellow lentils, but would moong dal work?
Unfortunately I’ve never cooked with that type of lentil, so I’m not sure.
I don’t have any fresh ginger. How much ground ginger would it use in place of it?
I’m not sure, unfortunately. Fresh ginger tastes quite different than dried ginger, so there isn’t a straight conversion rate. I’d need to test the recipe using ground ginger to see what would taste appropriate.
Amazing! Thank you for this super easy and delicious recipe
Tastes like baby food. No flavour whatsoever. I was skeptical when I read the recipe – the lack of spices and all – but I thought I’d give it a go. Ended up adding a ton of spices after blending it and realising it tasted like water. Even if you’re on a budget, some household spices can go a long way, even doubling the garlic and ginger would help (which is something I wish I knew prior to adding the water and lentils. Do yourself a favour and improvise with some serious spice additions, or better yet: try a different recipe. Bland AF.
I couldn’t disagree more. I’ve made this recipe several times for multiple people and have been complemented on the flavor and texture. Recipe was made as per the above directions – a real crowd pleaser
I just made this recipe to take to work every day for lunch – it is outstanding!!! I ate a bowl tonight (I meant to just have a taste, but I couldn’t stop eating it!) I will have to make a second batch mid -eek as I’m sure to run out of it before friday gets here. Thank you so much for sharing
I’ve made this lentil soup many times, only tonight I was out of turmeric, so I used my homemade curry powder, which includes turmeric. The color wasn’t as pretty as the bright yellow, but it was even tastier from the curry powder!
Could this be cooked in a crock pot?
I’m not sure, I’d need to test it out.
This was my first attempt at a vegan meal, and my first time eating lentils. Best meal I’ve ever tasted!!! We used the Jasmine rice as well. Thanks!!!
One of the best lentil soups I’ve tried!!! Very easy and it is filling.
How would you cook in the IP? Please.
I haven’t tried this in the IP, unfortunately.
I can’t wait to make this today. Can you please tell me how long the shelf life is in the fridge?
Mine doesn’t last more than a few days in the frig – because it’s eaten up. So I only know that it lasts at least that long. I would guess up to a week – if you can keep it from being eaten that long :-)
Wow, was this tasteeee !! I’m very interested in learning the calorie and nutritional content, though . Is that information available ? Thank you !
Per serving 522 cal, 66g of carbs, 23g of fat and 16g of protein
Woah. I am not a fan of lentils and this knocked my socks off! I did add roasted vegetable stock instead of water, and adjusted the salt I added (and maybe added a lot more red pepper), but this is incredible. I made it ahead for dinner (have a late class), and I liked it so much that I may have had a tiny bit for lunch today as well. I’m sure the leftovers will be even better! Thanks for making me a lentil believer!
This is called Daal (or Dal); It is NOT “golden coconut lentil soup”. It is a traditional Indian staple recipe dating back centuries and is still made daily in most Indian households. Please call it what it is and don’t perpetuate taking credit for something part of someone else’s culture.
Oh good grief, take it easy there, v. There’s enough real conflict in the world. Must we fight over the name and provenance of a humble soup?
You must not understand how SEO works, particularly with food blogs and recipes. You pick generalized watch words so that someone who might be searching for “lentil soup” or “coconut soup” will be directed by google to blogs/recipes like this.
And seriously, cool it with the self-righteousness. That’s totally unnecessary. She’s not trying to appropriate or anything here or mislead anyone.
I think it’s way more offensive to call a dish by its traditional name when I may not be using traditional ingredients or processes. There are dishes I make that mix the traditional flavors I grew up with but maybe use modern ingredients or a pressure cooker instead of a stove top. I wouldn’t purport that the dishes I make are traditional – even though I am a person who grew up with those traditions. I like what I like. I eat what I eat. I am assuming the owner of this recipe has a similar mentality. To that end, the title of this recipe is merely descriptive (golden because it’s yellow, has coconut and lentil and is watery like a soup). I don’t see how this would, in any way, claim ownership of, allegiance to, or take credit away from one culture or another. Disclaimer: I am a person of color who speaks for no one but myself.
Actually, Daal is a term used for lentils as well as a indian recipes using a stew of red lentils, usually regardless of what other ingredients are used. A whole plethora of cultures other than ours (assuming you are also indian, like I am) use lentils.
This is only called Daal if you’re of a culture who calls it Daal.
It is perfectly acceptable to call this Golden Coconut Lentil Soup.
V, if you are not Indian, please do not speak for us.
Lentils have always been used in a plethora of soups and stews to thicken and add flavour. my Welsh granny bless her soul used lentils in everything. I love dahl and I love combinations of flavours as this one offers. Take a chill pill mr v
I loved this soup! I am a working woman who gets home late and I needed to whip something up quick for my hubbie and me. This took no time at all, super easy, cheap and delicious!!! We both loved this. I didn’t use the rice or cilantro, just the toasted coconut chips.
This was SO good! I made a couple changes based off the comments and suggestions- I diced up two carrots and a sweet potato, and instead of 4 cups of water, I used 4 cups of broth for extra flavor. My husband brought home a ton of cooked shrimp and crawfish from a crawfish boil he went to, so I chopped them and added them at the end to heat them up but not turn them into rubber. Seriously- this was an amazingly simple and delicious recipe.
What a delicious soup! I made this for lunch on a cold day. It was very filling and super yummy.
One of my favorite things about your recipes is that I usually have the ingredients on hand (didn’t have coconut flakes or cilantro for this one, but I did have jasmine rice).
I made this tonight for dinner. My entire family loved it. Thank you sharing your wonderful recipes.
I made this for the second time tonight and again, it did not disappoint. I omitted the coconut flakes the first time, only could find sweetened coconut flakes this time (which I was too lazy to toast) – still delicious and fresh-tasting.
Beth,
Do you think I can substitute ground ginger for grated? If so, how much?
Thanks for all your awesome recipes!
That’s a really tough question. Dried ginger has almost a completely different flavor than fresh (strangely enough), so it’s hard to say without doing some testing. You can maybe try starting with a 1/2 tsp and adding more if you see fit. :)
We had this for dinner and I thought it was just ok, probably wouldn’t make it again but definitely wasn’t going to throw it out. BUT I had it for lunch the next 2 days and it was sooooooo good! Definitely will make it again! I squirted a bunch of sriracha in it and stirred in a bit of rice
This soup was amazing, I only had green lentils so I used them and it was fantastic. There was so much flavor in this soup and I love the garnish. Will definitely make this again, great recipe.
Very good! Everyone loved it. Personally wasn’t a fan of the coconut texture.
I 💛 Turmeric! This is a very nice soup. I used half vegetable broth and added a sprinkle of curry powder. It was good with or without rice.
This looks so good and so easy! I’m a new reader after my sister turned me on to your blog, and I can’t wait to try some of these recipes!
http://www.shessobright.com
This was really good I would make this again. I used vegetarian broth. And I did add some water. And I added half a cup more red lentils.
Im going to recommend this to my family and friends.
Thank you for, again, an amazing recipe Beth! Whenever I make one of your recipes, I know that I can count on your directions and measurements, something that cannot be said about a lot of other recipe blogs! This recipe in particular was very useful for me because I am restricted to a low-sodium diet. I didn’t have to replace anything from the ingredient list! We enjoyed the soup very much!
The entire family loved it. I did modify it a bit but the recipe is very forgiving. I left off the toasted coconut because I was lazy. My big change was when I went to grab the ginger root from the freezer. It had disappeared. I knew powdered ginger would not be a good substitution so I added some Penzey’s sweet curry instead and made a curried version. It was cold out tonight (at least, it was cold for us in NOLA) and the curry gave it a nice warm feeling. Another winner!
I like the addition of rice at the end but do you use fridge cold rice or do you heat it up?Just a little wary with not reheating leftover rice.
Thanks.
You can do it whichever way you like it best. :) The rice can always be reheated before adding to or along with the soup.
I made double the recipe, but included half carrots & half sweet potato after reading a previous comment.
And oh… my… GOD this was this delicious! Clean and bright, just like you said it would be, but with the sweet potato it was thicker than expected but made for an extremely flavorful, filling dish that you just cannot get enough of! I made this as a side dish alongside your beef & cabbage stir fry but it stole the show so overwhelmingly that it made the main dish seem bland in comparison.
Thank you Beth! Keep up the amazing work you do – it does NOT go unappreciated!
Great recipe! Blending it all together was a good touch!
This is right up our alley! Making tonight. Would lite coconut milk work as well as regular?
I saw this recipe and I knew I had to make it. I checked my pantry and I had all the ingredients except lentils! I ended up making it with split peas, and it was still amazing. 10/10. I can’t wait to try it with lentils. Thanks again!
My whole family loved this delicious recipe! I even gave some (without chilli or salt) to our nine month old baby, and he ate every last bite.
Delicious! I squeezed half a lime in the pot at the end and it was perfect. I love the clean flavors, but this would be an excellent base for some other flavors. I think next time I’m going to jazz it up with a splash of fish sauce and some sirarcha.
This was delicious!!! I used a seeet potato in place of the carrots like a previous commenter. We also left off the toasted coconut and just garnished with the rice and julienned basil. A keeper!!
Delicious dinner. I used veggie broth instead of water and parsley instead of cilantro, but otherwise did everything according to the recipe and I loved it. Thank you for a great recipe!
LOL I had to whip up some pickled red onion to garnish this with. Yum!
Really yummy and so simple, yet filling. Costco has organic toasted coconut in large shavings! Could this be considered a dal?
I think it’s a bit more of a soup than a dal, but if you were to reduce the water you could certainly make it into a dal! :)
Made this soup tonight and enjoyed it a lot. A suggestion…squeeze some fresh lime on top for a fabulous additional flavour.
Just made this using sweet potatoes instead of carrots because I had them in the house. It was so incredibly tasty! My husband and I both loved it! Fantastic, easy, DELICIOUS recipe, and beautiful, too. The coconut flakes and cilantro on top were the perfect finishing touches. Thank you!
Wooo! Sweet potatoes! I’m glad I read the comments here cuz I don’t love carrots
Delicious! Thanks for another excellent recipe. I can’t wait to get your book
This was SO delicious! I didn’t have tumeric, so I substituted mild curry powder and added a pinch of cinnamon. It ended up with a slight sweetness that was *amazing.* I’ll be making this again. Thank you for the recipe!
Just made this. Another wonderful tasty and easy recipe!
This was a delicious, creamy, nourishing dish! I added some celery along with the carrots and a squeeze of lime juice at the end.
Cant wait to try this soup. Marking as to do for Saturday
This looks amazing! I can’t wait to try it. I’m happy to see more Vegan recipes that I can make. Keep them coming!
Would this work in a slow cooker?
Probably, yes! :D
I totally get the “clean” thing! Especially when foods have lots of cheese or too many “stimulating” flavors, I too feel the need for a simple or clean dish :D
I’ll try to make this sometime soon!
This look delicious and its ok to try and have something light once in a while.I think I am going to make this today or tomorrow.
Yum! This looks so warm and satisfying
Ooh, this looks delicious. I am finding myself more and more drawn to simple recipes sometimes. I totally get what you are saying about sick of all the flavors you have been eating. Sometimes I feel like I have eaten everything and just need something light and clean.
Sounds so delicious and right up my street :)
Rachael xx.
theteacozykitchen.blogspot.co.uk
Ooooh this looks good! Not too far off from the idea of a curry chicken soup I made last week as I needed something light as well! Will make this soon.
So this is beautiful. I will absolutely be making this again and again! I did use chicken broth instead of water, and added peas after blending for some green and texture. Simple, healthy soup with a wonderful flavor!
Just made this and YUM! I did add a bit of chicken broth at the end for depth of flavor, as well as some chile powder. But it was still light and refreshing.
This is FABULOUS!!!!! Thankfully, we had everything we needed for this recipe already in the house. Had it for dinner tonight, and having leftovers for lunch tomorrow. The toasted coconut flakes were a delicious touch, Beth!
Do you think this would freeze okay, or would the coconut milk separate?
I freeze Beth’s Thai Coconut Curry soup all the time (seriously, a staple for me). I’ve never had a problem with separation or curdling.
Good to know! Thank you for sharing that.
Just made your soup and it was so good. Thank you for this! I had to sub in some potatoes and cauliflower since I only had 1/2 cup of red lentils but that worked and the taste is excellent. Hong Kong market on the west bank has the most delicious and cheapest coconut milk, you should check it out.
Oh my. I have an awful head cold this week and just had a very similar soup for lunch. It’s one of my favorites!
http://www.post-gazette.com/life/food/2015/10/17/Let-s-Eat-Curried-Red-Lentil-Stew/stories/201510170006
Nice! I ALMOST put spinach in mine, too. :)
Yum. What are the kind of ‘pinkish’ things? Is that the onions or carrots.
Hmm, I don’t see pink. Maybe you’re talking about the large toasted coconut flakes?
I think you’re looking at either the carrots or the red pepper flakes.
Possibly the red lentils? They look pinky-orange before they are cooked.