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Warming Red Lentil Coconut Soup — Plant-Based Protein
This is one of my favourite cosy bowls when I want something warm, creamy and still nourishing. The red lentils make it filling, while the coconut and curry keep it comforting.
Creamy red lentil soup made with tomato, carrot and coconut milk, lightly spiced with curry and finished with a swirl of yoghurt for extra protein.
Ingredients
Nutrition per serving
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the onion and carrot and sauté for 5–7 minutes until softened.
- 2
Stir in the garlic, curry powder and cumin and cook for 1 minute until fragrant.
- 3
Add the red lentils, chopped tomatoes and vegetable stock. Stir well and bring to a boil.
- 4
Reduce the heat, cover and let simmer for 15–20 minutes, stirring occasionally, until the lentils are soft.
- 5
Pour in the coconut milk and stir. Let the soup simmer for another 5 minutes. Season with salt, pepper and lemon or lime juice to taste.
- 6
Serve the soup in bowls with a spoonful of yoghurt on top and some fresh coriander or parsley.
Why lentil soup is the ultimate comfort food
Red lentils are a fantastic source of plant-based protein, iron, and folate. Combined with healthy fats from coconut milk, this soup provides a stable energy supply and supports your immune system. It’s a completely unprocessed meal that is easy to digest, making it an excellent choice for a light dinner or a nutritious lunch.
Spices & Toppings
Use turmeric and fresh ginger for an extra anti-inflammatory effect. Serve the soup with fresh cilantro and a lime wedge for a fresh touch. This soup is also great for batch cooking and freezing.
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