Coconut Red Lentil Soup

Lentils are such a great source of protein and fiber, and if you’re not sure what to do with them, this soup is a perfect place to start. It’s one of my favorites because it’s easy, flavorful, and gives you a ready-to-go, balanced meal that’s packed with goodness.

And about the coconut milk—don’t stress! Each serving has just a few spoonfuls, adding a healthy fat that gives the soup a velvety texture and a satisfying richness.

What you need

Servings: 4-6

  • 1-2 Tbsp fresh ginger, grated
  • 1/2 onion, finely minced
  • 1 clove garlic, minced
  • 1 Tbsp coconut oil
  • 1/2 can coconut milk
  • 1 cup red lentils, rinsed and drained
  • 6 cups water or vegetable stock (check for any additives)
  • 2 tsp curry powder
  • 1/2 lemon, juiced
  • 1 cup fresh spinach
  • Optional: 1/2 cup diced carrots for added sweetness and colour

What you do:

  1. Sauté Aromatics: In a large stockpot, heat the coconut oil over medium heat. Add the onion, garlic, ginger, and curry powder, and sauté until the onions are soft and translucent, about 5 minutes. (If adding carrots, add them here to soften as well.)
  2. Cook Lentils: Add the rinsed lentils and water or vegetable stock to the pot. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for about 7 minutes, or until the lentils are tender.
  3. Add Coconut Milk & Lemon Juice: Reduce the heat to low. Stir in the coconut milk and lemon juice, warming gently on low heat without bringing to a boil.
  4. Add Spinach: Just before serving, stir in the spinach until it’s just wilted.
  5. Serve & Enjoy: Ladle the soup into bowls and enjoy it warm. This soup pairs well with some metabolically balanced rye sourdough bread.

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