There is just something about a creamy soup made with coconut milk. I find it warm, nourishing, and very satisfying. One of my favorite soups is my Thai chicken coconut soup, but I wanted to try making something with coconut milk and lentils. For some reason, the combination just seemed inviting. Lentils are a great source of protein and fiber. They are also higher in the B vitamins and folate than other vitamins. They come in a wide variety of colors, from white to green to red to black. They are cheap and keep a very long time, so you can buy in bulk and stock up. I store mine in a glass jar with a tight sealing lid.
While most of the time, you will read that you don’t need to soak them, I still always do. They are still a legume and soaking them helps break down the phytic acid and enzyme inhibitors. Soaking also makes them easier to digest, makes their nutrients more easily assimilated, and less likely to cause gastric discomfort.
Creamy Coconut Lentil Soup
1 quart chicken stock (homemade if possible)
1 can coconut milk
1 1/2 cups lentils, soaked
1 large sweet onion, chopped
1 organic yellow pepper, chopped
1 organic orange pepper, chopped
1 organic red pepper, chopped
4 cups diced tomatoes
1 cup tomato juice/sauce
1 lemon, juiced
1 tbsp. garlic crushed
1-3 tbsp. fresh ginger, minced
1/2 tsp. – 1 tbsp. crushed red chili flakes
1 tsp. cumin
1 tsp. coriander
1/4 tsp. sea salt
1 bunch cilantro, chopped
2 tbps. coconut oil
After soaking the lentils, pour off the water and rinse well. In a large pot, add the lentils and cover with about 3 inches of water. Bring to a boil and cook for 30 minutes. Keep an eye on the pot and skim off any grey foam that rises to the top. After the time is up, remove from the heat, pour off the water and rinse again.
In the large pot with the rinsed lentils, add all the chicken stock, coconut milk, coconut oil, onion, and spices to the lentils and bring to a simmer. Cover and reduce heat to low and let simmer for 1 hour, stirring occasionally. Check for seasoning and add the peppers and tomatoes. Adjust the seasoning as needed. Check the lentils for tenderness. They will still be firm. Cover and let the soup continue to cook over very low heat. It usually takes about 3 hours for me, but I am also a mile above sea level, so that makes a big difference. Once the lentils are tender, remove from heat and stir in 3/4 of the bunch of chopped cilantro and lemon juice. Save the rest of the cilantro for serving.
Another method to cook this soup is in the crock pot. Follow the step for cooking the lentils the initial 30 minutes, skimming off the foam, and rinsing again. Then, once that is done, place all of the ingredients in your crock pot and cook on low for 4-8 hours or until the lentils are tender. The amount of time will depend on your crock pot and altitude.
This post is part of these collections of great recipes: Tasty Tuesdays | Made From Scratch Tuesday | Midnight Maniac Meatless Mondays | My Meatless Mondays | Sunday Night Soup Night | Seasonal Celebration Sunday |
Delicious Obsessions was founded by Jessica Espinoza in 2010. Jessica is passionate about real food, natural living, and more. She helps people see how to eat nourishing food, without breaking the bank. Her motto is "baby steps" -- making small, lasting changes, one at a time, is the best way to ensure long-term success. This website contains "affiliate links" where appropriate, on which, I may earn a small commission or referral fee on your purchase. This has no effect on your price. The monies earned help maintain and support this website's hosting, maintenance, and the development of free content. The content shared on this site is for informational and educational purposes only. Statements/products discussed have not been evaluated by the Food and Drug Administration (FDA) and are not intended to diagnose, cure, treat, or prevent any disease or illness. Please consult your own health care practitioner before making changes to your current diet or before beginning any herbal or vitamin supplement regimen or exercise program.
This sounds really delicious. I can’t wait to try it this weekend. Thanks!
Hi John! Thank you for stopping by and commenting! I hope you enjoy the recipe. It’s one of my favorite dishes to make. I’ll usually make a huge batch on Sunday and we’ll eat it for lunches the entire week! Enjoy!
This looks so tasty, and I love the beautiful orange color! Thanks so much for sharing this recipe with Sunday Night Soup Night. I’ll be hosting weekly through fall and winter, so I’d love to see you again with your next soup/stock/chowder recipe!
Thank you Debbie! I’ll be back. I love soup season, so I’m sure I’ll come up with some recipes!
I tweeted your soup as one of my favs from Sunday Night Soup Night!
Thank you Debbie!!!
[...] Squash Soup by Katie-Kate’s Kitchen Creamy Coconut Lentil Soup by Delicious Obsessions Chase Away Colds and Flu Broth by Whole Intentions Hearty Turkey Vege Chili by The Nourishing [...]
Which of lentils did you use when you made this recipe? I find that cooking times vary somewhat between colors.
This soup looks beautiful, I can’t wait to try it with fresh tomatoes from the farmer’s market. Nothing wrong with soup in the summer.
Thanks!
Hi Jaclyn – I used the red lentils for this soup. I find that the cooking time do vary between colors as well, which is strange to me! I agree with you — I eat soup year round! Love the stuff!
what about red split lentils? i find them to cook pretty fast…after soaking them for 6-8 hours.
would red lentils work for the soup as well?
I think that would work great! Really, you could use any kind of lentil that you have on hand! Enjoy!
I’m not a huge fan of cilantro, is there any other herb that would work well with this soup?
Hi Melissa – You could leave the cilantro out, or sub parsley if you’d like!