Every January when temperatures dip, this is my ‘new’ favorite soup. When simmered with coconut milk and curry powder red lentils are warm and just mmmmmmm. Serve with a lettuce turkey roll up or broiled chicken skewer for protein.

The secret to this dish is red lentils do not have skins, so they’re tender in 20 minutes, a bowl of golden goodness.

Red Lentil Coconut Soup

5 from 1 reviews
Red Lentils with Coconut Milk
Prep time
Cook time
Total time
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 medium roma tomatoes, diced
  • 4 cups chicken broth (I use Swanson Natural Goodness broth)
  • 1 pound dried red lentils
  • One 13-ounce can light coconut milk (NOT the sweetened kind used for a Pina Colada)
  • 1 teaspoon curry powder or Garam Masala spice blend - buy a fresh new container for best flavor
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup chopped cilantro
  1. Saute the onion in the oil, in a large pot over medium high heat until golden.
  2. Add the tomato, broth, lentils, coconut milk, curry powder, salt and pepper.
  3. Bring to a boil over medium-high heat; reduce heat to low.
  4. Simmer, stirring occasionally, 20 to 25 minutes, until the lentils are soft.
  5. Add additional water or broth to adjust thickness of soup to your likeness.
  6. Season with additional salt and pepper to taste. Just before serving stir in the cilantro.
Nutrition Information
Serving size: