Warm up with a big, comforting bowl of red lentil soup – the ultimate cozy companion for chilly days. This simple recipe is a delicious blend of earthy lentils, aromatic spices, and creamy coconut milk, making it the perfect heartwarming meal to soothe your soul.
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Did you know the lentil is one of the oldest standing legumes and has been providing sustenance and nutrition to humans since prehistoric times? They are humble in nature, but incredibly nutritious and super filling. Loaded with protein, complex carbohydrates, fiber, and a plethora of minerals (like iron, folate, and phosphate), they are a quick-cooking option for adding depth to any meal, including this quick and easy lentil soup.
This red lentil soup is really something special. The aromatics of onion, garlic, ginger, and carrot build the foundation of flavor that enhances the earthy, nutty notes of the red lentil, all engulfed in a rich and creamy broth with just a hint of spice. Optional (but HIGHLY recommended) is to top your soup with a spoonful of crispy, garlic Tarka. The butter-fried garlic adds a little sweetness and a soft crunch that bursts with flavor in your mouth. This soup will warm your tastebuds and your soul, and we hope it finds its way into your regular fall rotation!
Looking for more cozy soup recipes? We’ve got you. These Thai-inspired carrot soup, Instant Pot Cauliflower Soup, Creamy Chicken Wild Rice Soup, tomato basil soup, and Instant Pot Loaded Potato Soup recipes are all really delicious.
Why You’ll Love This Recipe
- It’s budget-friendly – red lentils are a cost effective source of plant-based protein (certainly more cost effective than any source of animal protein), so if you’re trying to keep your grocery bill in check, this is a great recipe to add to your weekly meal plan!
- It’s nutrient dense – packed with protein, fiber, and healthy fats, this soup is a nutrient packed choice.
Red Lentil Soup Recipe Ingredients
The ingredients for this recipe are pretty simple – I bet you have a handful of them in your pantry already! Find ingredient notes (including substitutions and swaps) below.
- Ginger – you’ll need a 2-inch piece of fresh ginger for this recipe. If you want to keep things super simple, though, feel free to use 2 ½ teaspoons of dried ginger instead!
- Chicken broth – the recipe calls for chicken broth, but feel free to use beef or veggie broth here if it’s what you have on hand.
- Coconut milk – be sure to grab full-fat canned coconut milk for the creamiest soup!
A full ingredient list with exact amounts can be found in the recipe card below.
Optional Garnishes
Feel free to pick and choose garnishes as you’d like! The garlic Tarka is more involved but really, really delicious.
- Garlic Tarka: ⅓ cup of ghee or extra-virgin olive oil + 12 garlic cloves, peeled and minced
- Plain full-fat yogurt
- Drizzle of olive oil
- Lemon juice
- Fresh parsley
How to Make Red Lentil Soup
For how bold and delicious this soup is, the process is pretty easy! Here’s how you’ll do it.
Step 1: Heat the oil in a large pot over medium heat. Once the oil is warm, add the onions and saute them until translucent (about 4 minutes), stirring occasionally.
Step 2: Add garlic, ginger, and carrots and saute for 1 minute. Then, add the spices and stir to coat the vegetables.
Step 3: Add broth, coconut milk (reserving ¼ cup for garnish), crushed tomatoes, salt and lentils. Bring the soup to a low boil, reduce to medium-low, cover the pot and simmer gently until the lentils are tender but not mushy, 20-25 minutes.
Step 4: While the lentils are cooking, make the garlic tarka (optional). In a small pot or skillet, melt the ghee over medium-low heat. Add the garlic and cook, stirring occasionally, for 4 to 5 minutes, until the garlic is golden brown (do not let it burn).
Step 5: Garnish with a drizzle of the garlic tarka (optional), a ¼ cup of coconut milk, a pinch of cayenne, chopped cilantro, and a squeeze of lime.
Recipe Tip
This soup recipe is so yummy, but to be honest, the toppings are what really take it to the next level. If you have time, do not skip the garlic tarka – it’s unbelievably delicious.
How to Serve
This soup is delicious alongside naan or any other flatbread. If you’re looking for a veggie accompaniment, this simple arugula salad pairs beautifully too!
How to Store
Store your leftover lentil soup in an airtight container in the refrigerator (for up to 5 days) or freezer (for up to 3 months). Let the soup thaw in the fridge overnight (if frozen), and then reheat on the stove or in the microwave until warmed through!
Frequently Asked Questions
This recipe does not call for soaking the lentils ahead of time. They’ll head straight into the pot with the broth, coconut milk, and crushed tomatoes, and simmer until cooked!
You don’t! The dry lentils will go into the pot as is.
This red lentil soup is bold and super flavorful. The curry powder gives it a delicious Indian-inspired flare.
We recommend garnishing your soup with garlic tarka, coconut milk, cayenne, cilantro, and a squeeze of lime. Alternatively, a dollop of plain full-fat yogurt, a drizzle of olive oil, a squeeze of lemon, or fresh chopped parsley would also be delicious.
More Favorite Soup Recipes
If you tried this Red Lentil Soup or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Red Lentil Soup Recipe
Ingredients
For the Soup
- 3 tablespoons coconut oil or extra virgin olive oil
- 1 onion, diced
- 2 garlic cloves, finely chopped
- 2-inch piece ginger, grated (or 2 ½ teaspoons of dried ginger)
- 2 large carrots, coined
- 1¼ teaspoon cumin
- 2 teaspoons curry powder
- 2½ cups chicken broth
- 14.5-ounce can crushed tomatoes
- 13.5-ounce can full-fat coconut milk
- 1 cup red lentils
- 1 teaspoon salt
- Pinch of cayenne, for garnish
- Cilantro, chopped, for garnish
- Juice of one lime, for garnish
For the Garlic Tarka (Optional)
- ⅓ cup ghee or extra-virgin olive oil
- 12 cloves garlic, peeled and minced
Instructions
- Heat coconut oil in a large pot over medium. Once the oil is warm, add the onions and saute until translucent, about 4 minutes, stirring occasionally.
- Add garlic, ginger, and carrots and saute for 1 minute. Then add spices to coat the vegetables.
- Add broth, coconut milk (reserving ¼ cup for garnish), crushed tomatoes, salt and lentils. Bring the soup to a low boil, reduce to medium-low, cover the pot and simmer gently until the lentils are tender, but not mushy, 20-25 minutes.
- If you're making the garlic Tarka: in a small pot or skillet, melt the ghee over medium-low heat. Add the garlic and cook, stirring occasionally, for 4 to 5 minutes, until the garlic is golden brown (do not let it burn).
- Garnish with a drizzle of the garlic Tarka (optional), a ¼ cup of coconut milk, a pinch of cayenne, chopped cilantro, and a squeeze of lime.
Recipe Notes
- The nutrition facts are per serving and do not include the optional Garlic Tarka.
- If you’re enjoying this as an appetizer or side, it’ll serve 6-8.
- Garlic Tarka: ⅓ cup of ghee or extra-virgin olive oil + 12 garlic cloves, peeled and minced
- Plain full-fat yogurt
- Drizzle of olive oil
- Lemon juice
- Fresh parsley
Nutrition
Yum! Super easy to make, this is on regular rotation this winter.
We’re so glad you love this one, Christine!!
Fed & Fit does it again! What a delicious lentil recipe! I just made it and doubled it, because that’s the amount of lentils that I had, and I am sure glad I did. Thank you, Fed & Fit Team! Y’all are the best!
Wahoo! We’re so glad you loved it, Belinda! Thank you so much for taking the time to share this with us.
THIS WAS HEAVENLY! Might be my favorite thing from your website so far, and I’ve made many tasty dishes from your site.
Is there a way to cook this in the crockpot? If so, what would you suggest as far as steps? I’m hoping to double or triple this for Thanksgiving.
Thanks ladies!
We are so glad to hear that this recipe was such a hit for you, Abigail! Thank you for taking the time to share with us. What a great idea to multiply the recipe and cook it in the crockpot! We would recommend adding everything to your crockpot at the same time and letting it cook on low for 6-8 hours, or until the lentils are cooked through. -Team FF
What would you recommend as a sub for coconut milk? I have a sensitivity to coconut.
Heavy cream or milk are great substitutes! -Team FF
Hi! First off, this was soooo delicious!!! I will be making this on repeat. I was wondering if the nutritional info was for the entire dish? Should it be divided by 6?
Hi Sarah! The nutritional info is per serving based on 4 servings. -Team FF
I loveee this recipe. Just made it for lunch and it was fantastic! It will be going into the fall soup rotation, for sure.
We are so glad to hear that, Amanda! Thank you for taking the time to share with us. -Team FF
Hi! I was wondering about the nutrition facts for the recipe, they don’t seem to be there? Also, Is the taste of coconut milk noticeable, it’s not a favorite flavor in our family. If so, what could we sub?
Hi Amanda! We’re looking into the nutrition facts. They should definitely be there for this recipe. Sorry about that. As far as the coconut milk, we don’t think it is noticeable, but if it is a flavor your family is sensitive to, you could always sub for regular milk or heavy cream. -Team FF