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.
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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. ;)
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!