Red Lentil Coconut Soup

close up of lentil soup in wooden bowl with bread

This cozy lentil soup can be made with lots of staple ingredients around the house if you are trying to minimize your travels to the grocery store, or just don’t feel like going out!

As we enter week 3 of self isolation, I have really been craving comforting meals. And also meals that are easy to make, and that don’t involve multiple parts. I love that this soup is a one bowl meal. It is packed with vegetables, providing you a hearty lunch or dinner. J even said I should enter this into a weekly rotation (despite it having zero meat!). It was delicious. I ended up serving mine with grilled naan bread to get some carbs in- that and I LOVE naan.

Try this recipe out! 

Red Lentil Coconut Soup

Print Recipe
Serves: 6 Cooking Time: 30-40 min


  • 1 tablespoon canola or olive oil
  • 1 large onion, diced
  • 1 large carrot, diced
  • 1/2-1 head of cauliflower, chopped in small pieces (about 3 cups)
  • 1 cup red lentils, rinsed
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander (optional)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • 2 litres vegetable stock
  • salt and pepper to taste
  • 1/2-1 cup canned coconut milk



In a large pot over medium heat, add the oil. Sauté the onion and carrots until onions are softened.


Add the cauliflower, lentils, and spices. Cook for 1 minute.


Add the stock and bring to a boil before turning down to medium low and simmer for 20-30 minutes or until lentils are tender and have started breaking down.


Add salt and pepper to taste. Stir in coconut milk.


Serve with naan bread or your favourite grain!

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