Red Lentil Soup with Coconut Milk

  • Yield 4 servings

This is a super-easy way to make a last-minute soup that everyone will love.

Red lentil soup
The Feed Zone Cookbook
Red lentil soup


2 tablespoons vegetable oil
1-2 tablespoon curry powder (or substitute chili powder)
1 small onion, minced
2 cloves garlic
1 tablespoon minced jalapeno
1 cup coconut milk
1 cup red lentils, rinsed
3 cups water or stock
1 cup plain yogurt
1/4 cup diced tomatoes
2 tablespoons chopped cilantro
1 teaspoon minced fresh ginger


  1. In a large stock pot, heat oil over medium heat. Add the curry powder and toast for a few seconds, then add onion, garlic, jalapeno, and coconut milk. Stir together and let cook 5 minutes.
  2. Add lentils and water or stock. Bring to a boil, then turn heat down and let simmer until lentils are tender, about 20-30 minutes
  3. If desired, add yogurt, tomatoes, cilantro and ginger. Adjust flavor with salt.

SERVING NOTE: Either serve as is, or puree in batches in blender for a smooth consistency. The soup is fantastic with warm bread or tortillas and a little more yogurt and chopped jalapenos on top.

Republished with permission from The Feed Zone Cookbook.



Get every new post delivered to your Inbox.

Join 262 other followers