Coconut Red Lentil Soup

Coconut Red Lentil Soup with Quinoa


August 13, 2020

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A delicious vegan creamy one-pot red lentil soup made with coconut milk and packed full of flavour.

  • Prep: 10 mins
  • Cook: 40 mins
  • 10 mins

    40 mins

    50 mins

Coconut Red Lentil Soup


1. Heat the olive oil in a large pot over medium heat. Add the onions and cook them for about 5 minutes, stirring frequently to keep the onions from burning. Next, add the ginger, garlic, and carrot and stir for another minute. Add the salt, mustard seeds, turmeric, coriander, fennel, and red pepper flakes. Stir to coat the vegetables with the spices.

2. Add the red lentils, quinoa and 5 cups of water. Save the remaining 1/2 cup of water for later. Increase the heat to medium high and bring the water to boil. Reduce the heat to low, and simmer the lentils and quinoa for 30 minutes, covered. You want this to be a low simmer, so you may want to transfer the pot to a smaller burner.

3. Uncover the pot and stir in the peas, remaining water, coconut milk, and lime juice. Turn off the heat and taste the soup. Adjust the seasonings, adding more salt if necessary.

4. Transfer the soup to bowls and top with toasted coconut flakes, sliced almonds, fried shallots, and chili oil, if desired.

Recipe Credit Source:


2 tbsp Olive Oil (virgin coconut oil is great too)

1 1/4 cups Diced Yellow Onions

2 1/2 tbsp Minced Ginger

4 Cloves of Garlic, minced

1 Large Carrot, peeled and diced

1 tbsp Kosher Sea Salt

2 tsp Mustard Seeds

1 tsp Turmeric

1 tsp Ground Coriander

1 tsp Ground Fennel

1/2 tsp Red Pepper Flakes

1 cup Red Lentils, rinsed

1/3 cup Quinoa, rinsed

5 1/2 cups Water, divided

3/4 cup Full-fat Coconut Milk

1 cup Frozen Peas, thawed

3 tbsp Lime Juice


Unsweetened coconut flakes, toasted

Sliced almonds, toasted

Fried shallots

Chili Oil


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