Coconut Red Lentil Soup

Coconut Red Lentil Soup Recipe

Let's talk through the story of my favorite lentil soup. Years ago, two of my neighbors hosted a soup party. It was an inspiring affair - big pots of simmering soups and stews, house full of chatty, friendly people. Part of what I liked was the simple premise. The hosts (David & Holly) made a number of soups, guests were asked to arrive with their drink of choice and one thing to share - salad, appetizer, or something sweet.
Coconut Red Lentil Soup

The Best Soup:

One of the vegetarian soups was a beautiful shade of yellow-orange. It was a light-bodied, curry-spiced coconut broth thickened with cooked red lentils and structured with yellow split peas. It appeared to be a beautiful take on lentil soup. When I asked Holly to tell me about it, she mentioned it was based on an Ayurvedic dal recipe in the Esalen Cookbook, a favorite of hers.

She happened to have an extra copy of the Esalen book, and sent me home with my belly full, a new cookbook tucked under my arm, and a few suggestions related to the soup. I still make this soup regularly, love it (so much!), and thought it might be fun to revisit it today in video form - enjoy! I've also included some notes related to adapting this soup to the Instant Pot.

SUBSCRIBE TO VIDEOS

Coconut Red Lentil Soup

Other things worth noting related to this soup - the slivered green onions sauteed in butter or coconut oil. The golden raisins that plump up with curry broth. Back notes of ginger. Depth from a good dollop of tomato paste. It all comes together in one amazing bowl of restorative, lentil soup goodness.

Coconut Red Lentil Soup

4.26 from 85 votes

See the photo in the main entry if you aren't sure what type of lentils and split peas to buy. For those of you who are curious, I used the Terre Exotique Madras Curry Powder I picked up in Paris - it looks like it is available here now too (I think I've come across it on Amazon's grocery section). Vegans - you can easily make this vegan by using coconut or olive oil in place of the butter called for.

Ingredients
  • 1 cup / 7 oz / 200g yellow split peas
  • 1 cup 7 oz / 200g red split lentils (masoor dal)
  • 7 cups / 1.6 liters water
  • 1 medium carrot, cut into 1/2-inch dice
  • 2 tablespoons fresh peeled and minced ginger
  • 2 tablespoons curry powder
  • 2 tablespoons butter, ghee, or coconut oil
  • 8 green onions or scallions, thinly sliced
  • 3 tablespoons golden raisins
  • 1/3 / 80 ml cup tomato paste
  • 1 14- ounce can coconut milk
  • 2 teaspoons fine grain sea salt
  • one small handful cilantro, chopped
Instructions
  1. Give the split peas and lentils a good rinse - until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.
  2. In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don't want to burn the curry powder, just toast it. Set aside. Place the butter in a pan over medium heat, add half of the green onions, the remaining ginger, and raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.
  3. Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Or simmer longer for a thicker consistency. The thicker this soup got, the more I liked it.
  4. I've been enjoying big ladles of this soup over ~1/2 cup of warm farro (leftover from this Farro & Bean Stew) - brown rice was good as well. Sprinkle each bowl generously with cilantro and the remaining green onions.
Notes

Instant Pot variation: For Instant Pot users, one of you (thanks Andrea!) just wrote to me and said this soup works great in the IP: saute the spice, onions, tomato paste, ginger, and raisins. Add the lentils, split, peas, ginger, carrot and water and cook on high pressure for 15 minutes with a natural release. Then, I add the coconut milk.

Serves
6
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
weeknight express

WEEKNIGHT EXPRESS features 10 Vegetarian, Plant-centric Recipes for Feel-Good Food — Fast!

Subscribe to get 32-pages of recipes to view on your tablet, e-book reader or phone.

weeknight expressweeknight express

Post Your Comment

Recipe Rating

Comments

  • Heidi, this looks sooooo good! I love red lentil soup and I love coconut curry so combining them sounds like a dream :)

    Joe @ Eden Kitchen
  • I thought I was done with the lentils for a bit, but I'm all over this one because of the coconut milk and ginger. I'm no expert on Ayurveda but I think lentils are good for all three doshas.

    Andrea @ Fork Fingers Chopsticks
  • This is an intriguing recipe with enticing flavors incorporated. I think that curry blend you noted makes a wonderful accent to the soup.

    Christine @ Fresh Local and Best
  • I love red lentils! Mixed with coconut and I would be in heaven :)

    Nutmeg Nanny
  • Wow. This sounds amazing. I love red lentil soup and I love anything coconut. With all the cold, wet, raw, rainy weather, I'm still in the mood for soup.

    Laura
  • YES! I was planning on making a Lentil Soup with Dried Prunes (inspired by a recipe in Padma Lakshmi's newest book), I think I'd like little raisins better. Thanks for sharing Heidi, you're the best!

    Jenné @ Sweet Potato Soul
  • I really like the additions you made to this with sauteed green onion and ginger. A warm homey soup indeed.

    Danielle
  • Mmmm I love the idea of plump raisins in soup!!! This soup sounds amazing!!! That party must have been a blast!!

    jaclyn@todayslady
  • I actually do not think you can ever have too many lentil soups. I live in Arizona, and I will even eat lentils during the summer. After all, Esau sold his birthright for lentil soup - how can you go wrong? Thank you for this beautiful reminder of the beauty and simplicity that make lentils such a wonderful and inviting food.

    Rebecca
  • I was actually planning on making your tempeh curry tomorrow night, but scallions, coconut milk, raisins, and ginger? i am completely sold, and already smitten. still a bit chilly here and perfect soup weather!

    Sarah (Braise and Butter)
  • this looks so yummy.... I have to try and make it this week!! thanks !!

    erin
  • I've been on a lentil kick this winter too. Lentil soup is earthy and comforting. Love red lentils and coconut milk.

    Jeff @culinary philosopher
  • I don't think anything beats Lively yourself up Lentil Soup, but since it has been on very high rotation, I'm going to give this one a try :)

    Heather(eatwell.eatgreen)
  • wow - I think the raisins might be my favorite part of this recipe! I think I'll have to make it before Spring really arrives. Since I'm in New England, I should still have plenty of time :)

    Cara
  • Hello Heidi, I agree with everyone else that you cannot have too many lentil based soups. I have made your red lentil and brown rice soup all through our summer and look forward to making this one, so as far as I am concerned, keep the lentil soup recipes coming!

    kate
  • We had a smashing, similar soup tonight, and although I've never much loved lentil soup, I adored it chock-a-block with Indian spices. We used freshly ground cumin, coriander and brown mustard seed, fried at the end of the onions, and topped it with a greek yogurt raita, fresh with chopped cilantro and cumin and lime juice. With only water as stock, the added richness was nice, but I'll give the coconut milk a go soon. I love the idea of adding yellow lentils to red, for a bit of chew. So timely, this one. Thanks.

    molly
  • Curry Spiced Coconut Broth? Yum! This sounds delicious!

    Anne @ simplysweeter.blogspot.com
  • I recently hit up an Indian grocery store and bought both yellow split peas, masoor dal AND coconut milk. I think its fate.

    Whitney
  • Thanks for the recipe - I was actually going to look for a coconut milk curried lentil soup recipe to make for lunch tomorrow...right after I checked google reader. It must be destiny.

    Mary Ellen
  • mmm mmm, that looks very yummy!! can't wait to try it :)

    Emily
  • More Recipes

    Popular Ingredients