The short version
Red lentils and carrots simmered with ginger, mild curry spices and coconut milk. Serves 4 · estimated 40 minutes including prep. Use split red lentils; whole green or brown lentils have a different cooking time.
Why you’ll love this coconut red lentil soup
- A complete methodMeasured ingredients, practical equipment and clear cooking cues.
- One-Pot & Casserole RecipesRed lentils and carrots simmered with ginger, mild curry spices and coconut milk.
- Know before you startUse split red lentils; whole green or brown lentils have a different cooking time.
Ingredient notes
Exact amounts are in the recipe card below. Here’s what matters when you shop:
Before you shop. Use split red lentils; whole green or brown lentils have a different cooking time.
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Coconut Red Lentil Soup
Red lentils and carrots simmered with ginger, mild curry spices and coconut milk.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4
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Equipment
- 6-quart pasta pot with strainer lidSee our pick →
- 8-inch chef’s knifeSee our pick →
Instructions
-
Soften
Heat oil in a large pot. Cook onion and carrot for 5 minutes over medium heat.
-
Add spice
Stir in ginger and curry powder for 30 seconds. Add lentils, coconut milk and broth and bring to a simmer.
-
Simmer
Cook partially covered for 20–25 minutes, stirring every few minutes, until lentils collapse and carrots are tender. Add water if too thick.
-
Finish
Stir in lime juice. Mash lightly with a spoon for a thicker soup, then divide between bowls.
Recipe notes
- Timing: Use split red lentils; whole green or brown lentils have a different cooking time. Preparation, preheating and any rest explicitly stated in this method are included in the total estimate. Follow doneness and package directions if they require longer.
- Recipe status: Newly authored for this collection and not yet kitchen-tested. Cooking times are estimates.
- Recipe-page cover: A text recipe card. The Pinterest pin uses an AI-generated editorial food illustration in the style of the earlier collection, not a photograph of a kitchen-tested dish.
- Nutrition: Not calculated for this recipe.
Nutrition has not been calculated for this recipe.
Equipment for this recipe
Check the equipment list before starting. Appliance size and power can affect cooking time.
Easy variations
- Greens: Stir washed baby spinach through the soup for the final 2 minutes.
- Larger batches: Scale ingredient quantities with the serving controls. Use sufficient pan or basket space and allow more time for extra batches; instruction text describes the base batch.
How to store and reheat
- For this recipe: Refrigerate for up to 3 days or freeze portions for up to 2 months for best quality.
- Chill promptly: Refrigerate perishable food in shallow covered containers at 40°F / 4°C or below within 2 hours, or 1 hour above 90°F / 32°C. Follow the shorter storage period stated above or on an opened ingredient; previously cooked ingredients keep their original storage deadline.
- Reheating: If reheating cooked leftovers, heat the portion thoroughly to 165°F / 74°C. Keep cold toppings separate. Follow any stricter package directions.
Frequently asked questions
What should I know before making coconut red lentil soup?
Use split red lentils; whole green or brown lentils have a different cooking time.
Can I make it ahead?
Refrigerate for up to 3 days or freeze portions for up to 2 months for best quality.
Has this recipe been kitchen-tested?
Not yet. This is a newly authored recipe with estimated timing. Check the stated doneness, safe internal temperatures where given, and ingredient package instructions.