Coconut Lentil Soup
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This gingery coconut lentil soup is a warm, feel-good winter soup that is as healthy as it is delicious. Enjoy Thai-style flavors with creamy coconut milk, ginger, and garlic. It's so rich and delicious that you might be tricked into thinking that there is curry paste in here, but the decadent flavor is all from wholesome ingredients!
Loving lentil soup season? Try this tomato lentil soup or add a nutty twist with our red lentil peanut soup recipe.
Nothing is as warming as a hearty, flavorful, and nourishing soup ā the aromatics balance the coconut milk which brings sweetness to the earthy lentils. This coconut lentil soup recipe warms the house, the fragrance will conjure the whole family to the dinner table.
Ingredients needed
These are the ingredients you need to make black lentil soup with coconut milk:
- Coconut oil: Aromatic base of our soup.
- Onion: Adds a sweet undertone.
- Ginger: Infuse the soup with warmth and a subtle spice.
- Garlic: The distinct savory taste of garlic adds to the depth of flavor.
- Red bell peppers: Impart a touch of sweetness and additional nutrition.
- Stock: Use chicken stock or vegetable stock.
- Dried beluga lentils: Small black lentils add the hearty and earthy flavors.
- Coconut milk: Creamy texture and rich coconut creamy.
- Almond butter: Contributes to the creaminess with a subtle nutty note. Tahini also works well.
- Kale:Ā A nutritious addition for textural contrast and freshness. You can also try spinach.
- Sea salt and pepper: To enhance and balance the overall taste.
How to make coconut lentil soup
This coconut lentil soup takes just 15 minutes of prep time, then you let the soup simmer away to perfection. Here are the instructions:
- Make the base: SautƩ the onion over medium-high heat, then add the ginger, bell peppers, and garlic.
- Cook the lentils: Add the stock and beluga lentils and bring to a boil. Then, reduce the heat and let it gently simmer until the lentils are soft. Add your coconut milk and almond butter and heat through.
- Blend: Use a blender or immersion blender to puree half of the soup to make a creamier texture.
- Season and serve: Stir in the kale, then season with salt and pepper, and enjoy!
How to garnish your coconut lentil soup
Keep it simple with a sprinkle of kale and a drizzle of extra coconut milk. For a more substantial meal, bring in a crusty baguette to soak it up. Top it off with some mini soup croutons or garlic parmesan croutons or add some fragrant and creamy coconut rice.
Brighten it up with some fresh cilantro on top, or add some sweet potato spirals. If you'd like to spice things up, a sprinkle of chili flakes introduces some heat, or slice up a jalapeƱo and use it alongside the red bell pepper.
A squeeze of lime juice or lemon juice adds a pleasant tang. And you can add some crushed peanuts or chopped nuts for a crunchy contrast.
What are beluga lentils?
Beluga lentils, also referred to as black lentils, are a variety of lentils that get their name as they look like tiny beluga caviar when they're cooked! They are small and black in color, with a rich, earthy flavor. What sets them apart from the red, green, or yellow varieties is their texture. They maintain a firm, al dente texture and don't get mushy, so they deliver a satisfying bite.
Grown in the cool and dry climates of Canada and America's northern plain, they are nutritious and a source of fiber and protein. They also contain anthocyanins ā the same antioxidant found in dark berries like blueberries or blackberries.
Despite being less common than yellow, green, or red lentils, you can find them in most supermarkets alongside the other lentils. If they're elusive to you, you can get them online.
What to serve with coconut lentil soup
For added nutrition, serve alongside a crispy green spring mix salad or use the rest of the kale for this kale apple salad. Or serve this soup alongside a warming plate of roasted root vegetables.
For a more substantial meal, serve the soup as an appetizer for proteins, such as grilled chicken breast, pan-seared salmon, or whole roasted cauliflower.
To carry through with the Thai theme, serve before Thai chicken wings, chicken satay skewers, or grilled chicken pad thai.
Recipe FAQs
How do I make this recipe vegan, dairy-free, or gluten-free?
It already is! Just double-check the labels of all products in case they've added other ingredients and be mindful of any additives you include.
How do I store leftovers?
You can store this soup in the refrigerator in an airtight container for up to 3-4 days. This soup freezes well too, keep it in a freezer-proof container for up to three months and thaw it in the fridge prior to reheating.
Can you use other lentils?
If in a pinch, you could certainly swap out the lentils. We love the black lentils for their rich and earthy flavor, but you can try with green or another variety. Be aware the cooking time may vary depending on what lentils you purchase, so check the cooking instructions on the label.
Coconut Lentil Soup Recipe
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion (minced)
- Ā¼ cup finely minced ginger (packed)
- 2 red bell peppers (chopped small)
- 4 cloves garlic (minced)
- 8 cups stock (chicken or vegetable)
- 2 cups dried beluga lentils
- 2 14-ounce cans coconut milk
- Ā¼ cup almond butter
- 5 stalks curly kale ( stem removed and leaves torn into pieces)
- Sea salt and pepper (to taste )
Instructions
- Heat the coconut oil in a large pot over medium-high heat. Add the onion and cook until transparent, about 3-4 minutes. Add the ginger, bell peppers, and garlic and cook until the peppers are soft, about 5 minutes.2 tablespoons coconut oil, 1 medium onion, Ā¼ cup finely minced ginger, 2 red bell peppers, 4 cloves garlic
- Add the stock and beluga lentils to the pot and bring it to a boil. Reduce the heat, cover the pot, and let it simmer gently until the lentils are soft, about 25 minutes.8 cups stock, 2 cups dried beluga lentils
- Add the coconut milk and almond butter the pot and heat through. Use your blender or immersion blender to puree half of the soup.2 14-ounce cans coconut milk, Ā¼ cup almond butter
- Stir in the kale and then season to taste with salt and pepper. Serve with a swirl of coconut milk on top, if you'd like.5 stalks curly kale, Sea salt and pepper
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our soup recipes!
So good! Very flexible, I used regular lentils and chicken broth because thatās what I had and it was phenomenal. Something about all that ginger and coconut milk just gives it a great savory and rich flavor. I couldnāt taste the almond butter but the texture of the soup was great and it was filling so I wouldnāt skip it if you have it on hand.