Casey Jade


Red Lentil & Coconut Soup

red-lentil-coconut soup

This lentil soup ticks all the boxes. It’s packed full of flavour, nutritious and comforting. It requires a few staple ingredients, no fancy cooking methods and delivers a meal that you’ll want to eat over and over again. This is one of my go to meals and is perfect for both lunch and dinner.

I know I’ve mentioned my love for lentils before but how could you not love these little round jewels that taste wonderful and nourish your body.

One of the beauties of lentils is that you can pair them with so many different flavour bases. The key to delicious tasting lentils is lots of spices and herbs!


Red Lentil & Coconut Soup
Prep time
Cook time
Total time
Serves: 6
  • 2 cups of red lentils, rinsed until water runs clear
  • 1 white onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 1 chilli, finely chopped
  • 1 tablespoon fresh ginger, minced
  • 1 400g can diced tomatoes
  • 3 tablespoons cumin
  • 2 tablespoons coriander
  • 1 tablespoon paprika
  • ¼ cup tomato paste
  • ½ cup coconut milk
  • 8 cups vegetable stock
  1. Add onion, garlic, ginger, chilli and carrot to a large pot with a little oil and fry for around 10 minutes
  2. Add cumin, coriander and paprika and mix well to combine
  3. Add stock and lentils to the pot and bring to boil. Simmer for approximately 10 minutes
  4. Add the coconut milk, tomato paste and diced tomatoes and simmer for a further 20 minutes


  • Cheri Thunstrom August 21, 2013, 12:59 pm

    This looks really yummy. I can’t wait to try it! Looking forward to checking out the rest of your site too.

    • Casey August 22, 2013, 12:49 pm

      Thanks so much Cheri!

  • Linda Lakewood August 30, 2013, 7:15 am

    I found your recipe on Ree Drummond’s website, Pioneer Woman, and just had to know a little more about it, and you. First of all, I hope this finds you well and recovering! Second the Red Lentil and coconut soup sounds delightful. I make lentil soup, too, but just use onion, celery, carrot, canned and diced tomato, with a clove or two of garlic. I can hardly wait to try your recipe with it’s different ingredients and added spices. It really sounds great.

    • Casey August 30, 2013, 7:33 am

      Hi Linda, thank you so much for your lovely message, that’s really kind of you! I hope you love the soup, the added spices make it really flavoursome :)

  • K Bosveld September 22, 2013, 7:36 pm

    Found this recipe today and was in the kitchen 5 minutes later whipping it up for lunch. Fall is trying to sneak in here in SW Ontario and it felt like a soup day – this recipe really hit the spot! Such vibrant flavours – we’ll be enjoying the leftovers all week!
    Thanks so much for posting!

    • Casey September 22, 2013, 9:35 pm

      So glad you enjoyed it Kerry! It’s perfect in the cooler weather :)

  • Anne Murphy October 10, 2013, 3:47 pm

    Made this yesterday and it was DELICIOUS! Made my own veggie stock which is super easy and adds so much more flavor than the box stuff. I will definitely be making this again. Add a dollop of sour cream and you’re in heaven.

    • Casey October 12, 2013, 1:17 am

      That’s wonderful Anne! So glad to enjoyed it!

  • DEBRA CLEARWATER February 2, 2014, 6:29 pm

    This is my new favorit. Easy recipe and such a wonderfully flavorful soup. I companioned it with a Mango and avocado salsa and Organic Nacho’s and it was perfect. I am so looking forward trying some of your other recipes.

    • Casey February 3, 2014, 7:58 am

      So glad you like it Debra, it’s my favourite too! The salsa sounds amazing, such a great addition!

  • Karen Green February 27, 2014, 4:51 pm

    This soup is absolutely wonderful. I made it (upping the coconut milk a little and toning down the spice just a hair) and fell in love. In fact, I just made a second batch last night, before the first batch is even gone! It’s the perfect cold weather soup.

    • Casey February 28, 2014, 8:12 am

      I love so much that you love it! It’s my absolute favourite :)

  • Nke July 29, 2014, 7:58 am

    Will be trying this later this evening hopefully!

    Did you mean teaspoons for the spices?

    • Casey July 29, 2014, 8:24 am

      Hi there!

      Tablespoons is correct. It sounds like a lot but it works perfectly and gives the soup so much flavour. Hope you enjoy!

      • lula January 15, 2015, 3:39 pm

        I just made this last night for dinner – it was SO good, my boyfriend loved it too! We ate almost the entire pot of soup! … If I may, I’ll suggest using teaspoons rather than tablespoons for the spices – it was pretty spicy, and although it tasted amazing, if you’re not a huge fan of spice, less is definitely more! Other than that, this one is a crowd pleaser !

  • Martin September 15, 2014, 5:06 pm

    Greetings from Norway!

    Just made this yesterday, it was amazing (especially since its quite cold here)! I even managed to impress my date with some culinary skills! I baked some foccacia with dried tomatoes and olives to have with the soup- really good combination!

    Thank you for the recipe!

    • Casey September 16, 2014, 8:35 am

      Hi Martin! Your comment really made me smile. I love that you enjoyed it and that you cooked it for your date! I love to eat it on a cold day in London as well. The bread you made to have with it sounds amazing!

  • Kelly December 29, 2014, 3:19 am

    We had this for dinner tonight and I think I messed up somewhere. I used whole coriander and hubs got me a japanese hot chili that we cooked whole instead of a chili pepper. It smelled lovely but tasted bland. Do you use ground coriander and a red chili pepper? I’m always looking for lentil recipes

    • Casey December 31, 2014, 10:50 pm

      Hi Kelly,

      I will be the whole corriander that made it bland. You really need to use ground corriander to give it that punchy flavour. I think the Japanese chilli will be fine. Give it another try with the ground coriander and let me know what you think :)

  • Jenny April 24, 2015, 2:49 am

    tried this & it was super yummy! Even my picky kids liked it & asked for it again!

  • Berni July 27, 2015, 3:57 pm

    I was on a retreat last week at a Quaker House. The chef made this one evening and it was lovely. We had a chat about it later and I determined to make some, however I seem to need the reassurance of a written recipe and have been scouring the web for a version. I think she had sweet potatoe in hers and there was no mention of tomatoes. She also advised a squeeze of lemon. She also added a little chilli. So, I am going to play around with the flavours this evening. I am in the UK btw, and could do with a bit of heat.

    • Casey July 28, 2015, 9:20 pm

      Sounds great, let me know how it turns out!

  • Rachel August 22, 2015, 8:40 pm

    Do I cook the lentils before I add them to the pot?


    • Casey August 22, 2015, 8:45 pm

      Hi Rachel,

      No need to cook the lentils before adding to the pot. Once you add them with the stock they will cook well. Hope you enjoy

  • Rhiannon November 15, 2015, 3:38 am

    I can not eat spice due to health issues. What do you suggest I could sub in for the chili?

    • Casey November 16, 2015, 1:43 pm

      I would just leave the chilli out, it will be just as delicious :)

  • Krista December 30, 2015, 2:33 am

    I have cartons of coconut milk in the fridge as we are a dairy limited household. Will that do or do I need a can of coconut milk?

    • Casey December 30, 2015, 12:17 pm

      Hi Krista, cartons of coconut milk will be just perfect! Even better actually! Hope you love it!

  • Nagarita March 19, 2016, 12:33 am

    I am going to try the lentil recipe as well as the beetroot dip. I juice almost everyday. I bought Jason Vales book ‘Lose 7 pounds in 7 days’ and I use the juicing recipes in that book. I had partial liver failure last year due to an antibiotic allergy and I feel by juicing, I am taking care of my liver.

    • Casey March 21, 2016, 10:07 am

      So sorry to hear about the issues you had with your liver. Juicing is wonderful for you health! Let me know how you enjoy the recipes :)

  • Jo@JoSimplyWill March 28, 2016, 1:30 am

    Hello Casey,
    Just tried this recipe and love it! It is hearty and warming, and fits the category of ‘comfort food’. Can’t wait to try your other recipes. Congratulations on a beautiful blog, the photography is superb. Wishing you well.
    Kind regards,
    Jo (colleague and friend of Bronwyn!!)

    • Casey March 29, 2016, 9:38 am

      Thanks so much Jo. So pleased you enjoyed the recipe! I love your blog!

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