Spicy Red Lentil Coconut Soup

Total Time
Prep 10 mins
Cook 35 mins

adapted from cooking light, this is great on a cool autumn evening.

Ingredients Nutrition


  1. heat oil in a large saucepan.
  2. add onions, spices and garlic and cook until softened.
  3. add lentils, brith, and water and bring to a boil.
  4. cover, reduce heat, and simmer 30 minutes or until lentils are tender.
  5. remove from heat and let it stand for 5 minutes.
  6. with an immersion blender puree soup until it's smooth.
  7. (this can also be done in a blender, in batches).
  8. stir in coconut milk and remaining ingredients.
  9. serve.
Most Helpful

5 5

Really easy, really delicious! I did add a pinch of Aleppo pepper. I saw no need to puree because the red lentils all but dissolve. Made in memory of Sandy. RIP dear cooking friend.

5 5

This was really good! Bill made it last night with a few changes: He accidentally bought cream of coconut instead of coconut milk, but we cut the sweetness with a dash of cayenne pepper — which also made it spicier since your "spicy" soup has no heat. Also, we don't have a blender, so our soup was a little more chunky. But we like it that way! So it was very tasty!