Coconut Lentil Soup

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An easy green lentil soup recipe gets creaminess from coconut milk. Perfect for a light, healthy meal.
There’s nothing more comforting than a bowl of soup. Potato, broccoli, or even a hearty chili are staples in my household. But one of my favorites is lentil soup, even though let’s face it, lentils don’t seem all that exciting.
I don’t make many soups in the summer, but lentil is one I like to make all year round. Especially an easy lentil soup that is lightly spiced with cumin and coriander and finished with creamy coconut milk.
What I love about this is that it’s filling and nutritious. Lentils are high in fiber, so they fill you up, and being a complex carb, it stays with you for a while. They’re a great source of protein as well, which is why you often see them in vegetarian recipes.
Lentils are also pretty versatile and take to a variety of flavors, so they’re easy to incorporate into almost any kind of diet. This one is pretty simple and straightforward. You’ll start by sautéing some onions and garlic in avocado oil and adding some spices. I like to be generous when it comes to the spices, otherwise, it can be kind of bland. Once you’ve added your lentils, you’ll simmer for about a half-hour until tender. Depending on how old your lentils are (and you don’t really know even if you just bought them) it could take 45 minutes or more. So be patient, and keep checking them until they are tender. At the end goes your coconut milk — full fat from a can. It adds creaminess, healthy fat, and a hint of coconut flavor. The healthy fat is perfect with the high protein, high fiber lentils, which is why this fills you up.
coconut lentil soup

Coconut Lentil Soup

An easy green lentil soup recipe gets creaminess from coconut milk. Perfect for a light, healthy meal.
4 from 2 votes
Prep Time 30 minutes
Servings 4
Calories 407 kcal



  • 2 tablespoons avocado oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • Pinch red pepper flakes
  • 1 1/2 cup green lentils
  • 5 cups vegetable broth
  • 1/2 cup coconut milk
  • Sea salt and fresh ground pepper to taste


  • Heat the oil in a heavy pot or Dutch oven over medium high heat.
  • Add the onion and cook until soft, then add the garlic and spices. Stir for about a minute.
  • Add the lentils and broth and bring to a boil.
  • Reduce to a simmer and simmer until lentils are tender, 20-30 minutes.
  • Turn of heat and transfer half of the soup to a blender and blend until creamy.
  • Add this back to the pot along with the coconut milk. Simmer until heated through.
  • Serve immediately.


Storing leftovers: Store leftovers in the fridge for up to 3 days.


Calories: 407kcalCarbohydrates: 52gProtein: 20gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 1187mgPotassium: 829mgFiber: 23gSugar: 5gVitamin A: 674IUVitamin C: 6mgCalcium: 72mgIron: 8mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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4 from 2 votes (2 ratings without comment)

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