Spicy Lentil Soup with Coconut

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This spicy lentil soup is my favourite vegan comfort food! It’s such a healthy and hearty winter dish made with red lentils, curry powder and coconut milk.

The perfect comfort food for that between Christmas and New Year haze 🙌

Overhead shot of spicy lentil soup on a blue background

Close up of lentil soup with chilli and coriander

I am obsessed with this soup. I actually find it crazy that it’s taken me so long to add a lentil soup to the blog as it’s one of my favourite easy and healthy things to make over the colder months. 

There’s nothing better than adding a little spice to a soup like this. When it’s cold and you need something to warm you up then adding plenty of chilli is just the thing although of course you can lower the spicy levels to your taste if you prefer.

Lentils are also full of goodness and it’s super easy to multiply this recipe so this is a dream recipe to make over the Christmas break if you’ve got family staying or friends popping in and need something quick to serve.

White bowl of vegan lentil soup with cloth and herbs

Close up of lentil and chilli soup

Why we love this spicy lentil soup…

It’s vegan and gluten and dairy free which makes it perfect for pretty much everyone!

This soup is also super easy to make which mostly involves dumping everything in a pot and letting it simmer for 20 minutes.

You can easily add extra veggies to this soup to make it even healthier. I sometimes like to stir through a few handfuls of spinach or kale through it just before serving.

It’s made with mostly store cupboard ingredients which means you can keep everything stocked up ready to make this soup whenever you fancy it.

White bowl of spicy soup with lentils

Overhead shot of red lentil soup on a blue background

Red Lentil Soup Ingredients

Aromatics: This is the key to getting the soup full to bursting with flavour. We start off with onion, garlic and ginger which is fried until soft and then curry powder and chilli flakes are added to get that lovely spicy background flavour.

Red Lentils: These are great to use in this soup because they cook so quickly and add a great heartiness.

Liquids: I used a tin of chopped tomatoes and one of coconut milk.

To serve: I sprinkled chopped coriander over the soup and added a dollop of Greek yoghurt and a wedge of lime for serving.

Overhead shot of spicy red lentils with coriander and chilli

White bowl of spicy lentil soup on a blue surface

How to make curry lentil soup

Fry the aromatics: Heat the oil and add the onion, cook until softened. Add the garlic, ginger, curry powder and chilli flakes and cook until fragrant.

Add the liquids: First add the lentils then pour in the tomatoes, coconut milk and water and season well. 

Simmer: Bring to a simmer and cook for 20 minutes until the lentils are soft.

Equipment you need to make this recipe…

Two bowls of curry lentil soup on a blue background

Overhead shot of spicy lentil soup in white bowls

Want more? Try these other soup recipes!

Overhead shot of spicy red lentils with coriander and chilli

Spicy Lentil Soup with Coconut

This spicy lentil soup is my favourite vegan comfort food! It's such a healthy and hearty winter dish made with red lentils, curry powder and coconut milk.
5 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 432kcal
Author: Amy Fulwood

Ingredients

  • 2 tbsp Olive Oil
  • 1 Onion chopped
  • 2 cloves Garlic crushed
  • 1 tsp Ginger grated
  • 1 tbsp Curry Powder
  • 1/4 tsp Chilli Flakes
  • 150 g Red Lentils
  • 1 400g tin Chopped Tomatoes
  • Big Bunch Coriander stems and most leaves chopped with some left for serving
  • 1 400g tin Coconut Milk
  • Salt and Pepper
  • 1 Lime for serving
  • Greek Yoghurt for serving

Instructions

  • Heat the oil in a big soup pot over a medium heat. Add the onion and cook until softened, about 10 minutes. Add the garlic, ginger, curry powder and chilli flakes and cook for another couple of minutes.
  • Add the lentils to the pot and stir to coat in the spices them pour in the tomatoes, chopped coriander, 500ml of water, coconut milk (keeping back a couple of tablespoons for serving if desired) and plenty of salt and pepper.
  • Bring the soup to a simmer and cook for about 20 minutes until the lentils are tender. Serve drizzled with the leftover coconut milk, coriander leaves, Greek yoghurt and lime wedges.
Nutrition Facts
Spicy Lentil Soup with Coconut
Amount Per Serving
Calories 432 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 20g100%
Sodium 163mg7%
Potassium 847mg24%
Carbohydrates 35g12%
Fiber 14g56%
Sugar 5g6%
Protein 13g26%
Vitamin A 183IU4%
Vitamin C 19mg23%
Calcium 92mg9%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Nutrition information is an estimate and will vary depending on the ingredients used.
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4 Comments

  • Reply
    Alina | Cooking Journey Blog
    27/12/2019 at 10:07 PM

    5 stars
    This is the best comfort food! I love enjoying spicy food, I love lentils, especially in soups. So this is definitely my next must-try.

  • Reply
    Sara Welch
    27/12/2019 at 10:18 PM

    5 stars
    Love soup season for recipes just like this one! Looking forward to warming up with this for dinner tonight!

  • Reply
    Jenn
    27/12/2019 at 10:47 PM

    5 stars
    I can’t wait to dig in to a bowlful of this! I am a lentil lover, and this soup is just what I need on a cold day!

  • Reply
    Andrea Metlika
    27/12/2019 at 10:49 PM

    5 stars
    I like lentil soup but this one, I love! All the spices in this are so perfectly delicious.

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