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There are nights when all we want is a warm bowl of something that feels like a hug. And Coconut Lentil Soup? That’s our go-to. It can be made in about 30 minutes, and gives us some take-out feels as well!
Creamy, spiced, comforting—and ready with mostly pantry staples—it checks all the boxes for a satisfying dinner that doesn’t leave you digging through the fridge in frustration. The beauty of this soup lies in its simplicity: red lentils (fast-cooking and loaded with protein), a can of coconut milk, and a fragrant mix of curry-inspired spices you can stir together yourself. Add in some chopped veg and you’re golden.
Why Coconut Lentil Soup Works
It’s quick. It’s budget-friendly. It’s healthy without trying too hard. Plus, the flavour is layered and deep, thanks to a base of onion, carrot, and celery (a classic mirepoix), and a custom spice blend that brings just the right amount of warmth.
Red lentils break down as they cook, creating a creamy texture without a blender in sight. Coconut milk adds richness, cauliflower adds body, and lime juice at the end brightens it all up. Cilantro? Optional, but highly encouraged.
Let’s cook.
🥣 The Recipe: Coconut Lentil Soup
Ingredients:
- 1 small onion, finely diced
- 1 small carrot, peeled and finely diced
- 1 celery rib, finely diced
- 1-inch piece of ginger, peeled and minced
- 2 cloves garlic, minced
- 2 tbsp. Coconut Curry Spice Blend (see below)
- 1 cup red lentils
- 2 heaping cups cauliflower florets
- 1 can coconut milk
- 2 cans of water (use the coconut milk can to measure)
- Juice of 1 lime
- A handful of chopped cilantro
- Oil, as needed
- Salt, to taste
Instructions:
- Preheat a large soup pot over medium-high heat.
- Add 2–3 tbsp. oil, then the onion, carrot, and celery. Season with salt. Let them sweat until softened (don’t brown them).
- Add garlic and ginger. Stir for a minute until fragrant.
- Add the spice blend and toast it in the oil for another minute.
- Stir in lentils, cauliflower, coconut milk, and water. Season with salt.
- Bring to a boil, then lower the heat and simmer for 15–20 minutes, until lentils are soft and soup has thickened.
- Finish with lime juice and fresh cilantro.
That’s it. Dinner’s ready.
🌶️ Coconut Curry Spice Mix (Make-Ahead Friendly)
This homemade blend is warming, aromatic, and versatile. Great for curries, rubs, or roasted veggies.
- 1 tbsp ground coriander
- 2 tsp ground cumin
- 2 tsp ground turmeric
- ½ tsp ground cinnamon
- ¼ tsp cayenne (adjust to taste)
- ¼ tsp nutmeg
Mix well and store in a sealed jar for up to 6 months. You’ll want to sprinkle this on everything.
Substitutions
- No cauliflower? Use diced sweet potato or butternut squash.
- No red lentils? Yellow lentils or split peas will work, but they’ll take a bit longer to cook.
- Coconut milk substitute: Try oat milk and a spoonful of cashew butter for creaminess.
- Spice blend shortcut: A pre-made curry powder will work in a pinch, but making your own will taste better (and it’s easy!).
What to Know/Avoid in This Recipe
- Don’t brown the veg. You want a soft, sweet base, not roasted flavour here.
- Add salt early. This helps your lentils and cauliflower absorb flavour as they cook.
- Don’t overcook the lentils. They should be soft and broken down, not mushy sludge.
- Fresh lime is essential. Don’t skip it—it lifts the whole dish.
Storage Recommendations
This soup tastes even better the next day. Store in an airtight container in the fridge for up to 4 days. It also freezes well—just leave out the lime and cilantro and add those fresh when you reheat.
Reheat gently on the stove with a splash of water to loosen it up. It thickens as it sits.
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I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
FAQ
Can I blend it?
Sure. It’s meant to be a bit rustic and chunky, but if you like it silky smooth, go for it.
Is it spicy?
Not really. Just a gentle heat from the cayenne. Want more kick? Add chili flakes or a spoonful of sambal.
Can I add protein?
Definitely. Shredded chicken or tofu would both be delicious. Just stir it in at the end.
What should I serve it with?
Naan or warm flatbread is perfect. Or a scoop of rice if you’re extra hungry.
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