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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.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 432kcal


  • 2 tablespoon Olive Oil
  • 1 Onion chopped
  • 2 cloves Garlic crushed
  • 1 teaspoon Ginger grated
  • 1 tablespoon Curry Powder
  • ¼ teaspoon 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


  • 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 information is an estimate and will vary depending on the ingredients used.


Calories: 432kcal | Carbohydrates: 35g | Protein: 13g | Fat: 29g | Saturated Fat: 20g | Sodium: 163mg | Potassium: 847mg | Fiber: 14g | Sugar: 5g | Vitamin A: 183IU | Vitamin C: 19mg | Calcium: 92mg | Iron: 8mg