Easy Red Lentil and Coconut Soup with Leeks and Lime

This red lentil and coconut soup is rich, creamy, hearty, and comforting. It is packed with Thai and Indian flavors like turmeric, ginger, garlic, lime and coconut. These tasty flavors will warm you up on chilly evenings when you are dreaming about sunny vacations and really craving a hearty bowl of soup. And if you are lucky enough to have leftovers, it tastes even better the next day.  This quick and healthy soup is the perfect dinner for busy weeknights and for meal prep. 

Over the years, I’ve become a big fan of lentil soups, which are filling, healthy, and budget friendly. Recently, this red lentil coconut soup has  become one of my favorite things, in part because it takes only 30 minutes and one pot to make.  Plus, its full of healthy ingredients like spinach, leeks and lentils. This vegan lentil soup is dairy free, but is high in protein and healthy fats making it ultra satisfying and filing. Possibly my favorite thing is the delicious flavor which is rich but balanced.  When the soup is served with a squeeze of fresh lime juice all the flavors come to life. The perfect bread to serve with this soup would be fresh plain or garlic naan bread

If you are looking for other recipes with hearty lentils you could try our Roasted Vegetable Soup with Lentils and Chickpeas.

Ingredients (and substitutions)

• Neutral Oil – Avocado or vegetable oil will work best, but extra virgin olive oil will work in a pinch
• Onions – For this recipe we recommend using white onions which have a stronger flavor, and will add body to the soup. Yellow onion will also work great!
• Spices –  Ground turmeric and coriander are both called for in this recipe.  For best results, ensure your spices are fresh.  You could substitute curry powder or Thai red curry paste, both will give you a different flavor profile but would be delicious. 
• Aromatics – Fresh garlic and ginger are called for in this recipe.  If you don’t have fresh garlic cloves on hand you could try substituting garlic powder. Usually, 1/8 teaspoon garlic powder is substituted per garlic clove.
• Stock – If possible, its best to use homemade vegetable stock. If that isn’t possible, getting a higher quality pre-made stock will result in much more flavorful soup. You can substitute chicken stock for a richer flavor.
• Lentils – This recipe calls for Red Lentils, these are small round legumes that cook quickly and are rich in protein, fiber, iron, and other nutrients.  Lentils are usually found in the dried goods or bulk section of the grocery store. Using the right type of lentil is important.  For this recipe, red lentils will work much better than green or brown lentils as the red break down more quickly and will thickening the soup. 
• Leeks – The leeks in this recipe add both flavor and a chunky element to the soup, making it more satisfying.  They can be omitted or replaced with green onions
• Coconut Milk –  Creamy coconut milk adds flavor, fragrance and creamy texture to this soup.  This soup is tastiest with full fat coconut milk, but light coconut milk will still work perfectly well
• Spinach – We normally use baby spinach as is smaller and softens more quickly and is bite sized. If you are using regular spinach, I would recommend giving a rough chop before adding into the soup.
• Limes – Squeezing fresh lime juice into the soup right before serving adds brightness and brings out the other flavors of the soup.
• Fresh Herbs (optional) –  Topping the soup with Thai basil is our favorite, but fresh cilantro is also very tasty.

Equipment – you will need a heavy bottomed pot or large Dutch oven to make this soup.

Craving Something Spicy? This soup could pair well with a bit of spice. If you are craving something with more of a kick try adding in a tsp of Thai red curry paste with the aromatics or serve the soup with a pinch of cayenne pepper or a small amount of red pepper flakes.

How to make this hearty red lentil and coconut soup

This quick soup comes together in just a few easy steps. There is minimal prep or active time required, most of the time is spent with the soup simmering so the lentils can cook and the complex flavors can develop.

Sauté onion over medium heat until softened. Add ginger, garlic, turmeric, and coriander and cook for 1 minute until fragrant.

Pour in vegetable stock and lentils, give the soup a good stir. Simmer for 10 minutes

Add leeks and coconut milk. Simmer for an additional 10 minutes until leeks have softened.  Remove from heat and add spinach to wilt. Season to taste.

To Serve: Ladle the soup into bowls. Serve with a generous squeeze of fresh lime juice and top with fresh herbs like Thai basil or cilantro.

Questions about Red Lentil and Coconut Soup:

Can you make lentil soup with green lentils or French lentils?

Yes you can definitely make lentil soup with green lentils, French lentils, or brown lentils.  However, these other types of lentils have a different cooking time then red lentils and once cooked they will hold their shape and keep a firming texture.  In contrast, red lentils will cook relatively quickly and will start to dissolve and thicken the broth once they are fully cooked.  If you want to substitute for a different type of lentil, yellow lentils will have a similar texture and cook time. Whereas, French and green lentils will require additional cooking time and will be firmer in the final soup. 

Tasting Table has a great article on the different types of lentils and how to use them when cooking.

How do you store lentil and coconut soup?

This soup can be stored in an airtight container for 3-4 days in the fridge. It also freezes beautiful and can be stored in the freezer for up to 3 months. 

Red Lentil and Coconut Soup

Packed with Thai and Indian flavors like turmeric, ginger, garlic, lime and coconut. This red lentil and coconut soup is rich, creamy, hearty, and comforting. This quick and easy lentil soup takes just 30 minutes to make and only requires a single pot. Plus its full of healthy ingredients like, spinach, leeks, and lentils.

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Soup

Cuisine Southeast Asian

Servings 6

Calories 245 kcal

Equipment

• large heavy bottomed pot

Ingredients

  

• 1 tbsp neutral oil vegetable, avocado,
• 1 small onion chopped (scant 1 cup)
• 1 tbsp turmeric
• 2 tbsp ginger minced
• 1 tsp ground coriander
• 3 cloves garlic minced
• 6 cups vegetable stock
• 200 grams Red lentils dried (scant 1 cup)
• 2 Leeks sliced
• 400ml can coconut milk
• 2 cups baby spinach

To Serve

• Fresh Lime Juice
• Herbs (optional) thai basil or cilantro

Instructions

 

• Sauté: Sauté onion over medium heat for 3 minutes, until softened and slightly translucent. Add ginger, garlic, turmeric, and ground coriander and cook for 1 additional minute until fragrance of aromatics and spices has been released
• Simmer: Pour in vegetable stock and red lentils. Give the soup a good stir to stop lentils from sticking to the bottom of the pot. Bring to a boil then reduce heat to a simmer. Simmer for 10 minutes until lentils have softened.
• Add Coconut Milk: Add leeks and coconut milk and simmer for an additional 10 minutes until leeks have softened and the lentils are split and start to dissolve into broth. Season to taste with salt and pepper Remove from heat and add spinach to wilt.
• Serve: ladle into bowls and serve with a squeeze of fresh lime juice and a handful of fresh herbs (optional)

Keyword Hearty Lentil Soup, Lentil and Coconut Soup, Lentil Soup, One Pot, Red Lentil Coconut Soup, Red Lentil Soup, Vegan Lentil Soup