Red Lentil Soup with Coconut

Red Lentil Soup with Coconut


61 people made this

The unusual addition of coconut gives a sweet, interesting flavour and a bisque-like texture to this easy and quick vegan soup. You can substitute shredded coconut for freshly grated.


Serves: 4 

  • 1 1/2 cups (280g) red lentils
  • 2 1/2 cups (625ml) water
  • 1/2 red onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1cm piece fresh ginger root, finely chopped
  • 1/2 cup (30g) freshly grated coconut
  • 3/4 cup (190ml) soy milk
  • 1 tablespoon curry powder
  • 1 teaspoon ground black pepper

Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

  1. Place the lentils and water in a medium saucepan over medium heat, and bring to a boil. Stir in onion, garlic, and ginger. Cover, reduce heat, and simmer 30 minutes, or until lentils are tender.
  2. Place the coconut and soy milk in a blender, and blend until smooth and thick. Stir into the lentil mixture. Season with curry and pepper. Return to the stove and continue cooking for another 10 to 15 minutes.

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Reviews (2)


- 20 Jun 2011


Used different ingredients. I used "lentils" rather than the more expensive "red lentils". The flavor was great! To me, soup should have more of a liquid content, but I did enjoy the cooked lentils with the seasoning! - 20 Jun 2011

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