Lentil Soup with Coconut Milk and Lemongrass

Let me tell you about the day this coconut lentil soup with lemongrass saved my sanity.

It was one of those afternoons when the rain wouldn’t stop, my teenager had declared all food “boring,” and I had exactly 45 minutes to get dinner on the table before evening activities.

I opened my pantry and saw those beautiful red lentils sitting there, practically begging to be transformed into something magical.

That’s when inspiration struck—why not combine the earthiness of lentils with the tropical notes of coconut milk and the citrusy zing of lemongrass?

The result was this homemade incredibly aromatic, soul-warming coconut lentil soup that has become a staple in our home.

What Makes This Coconut Lentil Soup So Special?

This lentil soup with coconut milk and lemongrass is the perfect blend of creamy, tangy, and savory.

The red lentils break down to create a velvety texture, while the coconut milk adds richness without heaviness.

The lemongrass brings a bright, citrusy note that cuts through the creaminess perfectly.

From start to finish, you’ll need about 45 minutes, with only 15 of those requiring active work.

The rest is just happily letting those flavors meld together on the stove while you tackle something else (like persuading your teenager that dinner will, in fact, be exciting tonight).

This soup is naturally gluten-free and dairy-free, making it perfect for accommodating various dietary needs.

Plus, it freezes beautifully for those hectic weeknights when cooking from scratch isn’t happening.

Ingredients You’ll Need

For the soup base:

• 2 cups red lentils, rinsed and picked over
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 tablespoons fresh ginger, grated
• 2 stalks fresh lemongrass, outer layers removed, bruised and cut into 4-inch pieces
• 2 tablespoons coconut oil or olive oil
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon red pepper flakes (adjust to taste)
• 4 cups vegetable broth
• 1 can (14 oz) full-fat coconut milk
• 1 tablespoon brown sugar or maple syrup
• Juice of 1 lime
• Salt and pepper to taste

Don’t have red lentils for the soup? Yellow lentils work beautifully too, though they may take slightly longer to cook. Brown lentils will also work but won’t break down as much, resulting in a more textured soup.

For serving:

• Fresh cilantro leaves, chopped
• Thinly sliced scallions
• Extra lime wedges
• Red pepper flakes (for those who like heat)
• A swirl of coconut milk or coconut cream

Step-by-Step Instructions

1. Prep your aromatics: Heat the coconut oil in a large pot over medium heat. Once melted, add the diced onion and sauté for about 5 minutes until translucent.
2. Add the flavor base: Stir in the minced garlic, grated ginger, and lemongrass pieces. Cook for 1-2 minutes until wonderfully fragrant. (I always end up closing my eyes and taking a deep inhale at this point—it’s pure kitchen therapy!)
3. Incorporate the spices: Add the ground turmeric, cumin, coriander, and red pepper flakes. Stir continuously for about 30 seconds until the spices are toasted and aromatic. (This quick toasting step makes a HUGE difference in the depth of flavor, trust me!)
4. Cook the lentils: Add the rinsed red lentils to the pot and stir to coat them in the spice mixture. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for about 20 minutes or until the lentils are soft and beginning to break down. (Red lentils cook much faster than other varieties, which makes them perfect for weeknight cooking.)
5. Add creaminess: Stir in the coconut milk and brown sugar (or maple syrup). Simmer gently for another 5-7 minutes, allowing the flavors to meld together.
6. Finish with brightness: Remove the lemongrass pieces and discard. Stir in the lime juice, then taste and adjust seasoning with salt and pepper as needed. (The lime juice wakes everything up. Don’t skip it!)
7. Serve with love: Ladle the soup into bowls and garnish with fresh cilantro, sliced scallions, an extra swirl of coconut milk, and lime wedges on the side. Add additional red pepper flakes if you like it spicy. (Presentation matters; we eat with our eyes first!)

Storage Tips

This soup keeps beautifully in the refrigerator for up to 5 days in an airtight container. The flavors actually deepen overnight, making it even more delicious the next day!

To freeze, let the soup cool completely before transferring to freezer-safe containers. Leave a bit of space at the top as the soup will expand slightly when frozen.

This soup will keep in the freezer for up to 3 months.

Thaw overnight in the refrigerator and gently reheat on the stovetop, adding a splash of water or broth if it’s too thick.

Notes and Helpful Tricks

After making this soup countless times (it’s been my go-to for last-minute dinner parties!), I’ve discovered a few tricks:

• If you can’t find fresh lemongrass, substitute 1 tablespoon of lemongrass paste from the produce section.
• In a pinch, you can also use 2 teaspoons of finely grated lemon zest, though the flavor profile will be slightly different.
• For a thicker soup, use an immersion blender to partially blend the soup.
• For a thinner consistency, add additional vegetable broth or water.
• Adding a teaspoon of garam masala along with the other spices creates wonderful depth if you’re looking for a more complex flavor profile.
• If you accidentally overdo it with the spice, a dollop of coconut yogurt on top works wonders to cool things down.

Perfect Easy Pairings for Your Lentil Soup

This soup is a meal on its own, but it pairs beautifully with a few simple sides:

• A warm piece of naan bread or crusty sourdough is perfect for dipping and soaking up every last drop. (I’ve been known to make a special trip to the bakery just for this purpose!)
• A simple side salad with cucumber, cherry tomatoes, and a light vinaigrette provides refreshing contrast to the warm, creamy soup.
• For a heartier meal, serve the soup over a small portion of fragrant jasmine rice or quinoa.
• Roasted vegetables like cauliflower or sweet potatoes make excellent addition, either stirred into the soup or served alongside.

Frequently Asked Questions About This Lentil Soup with Coconut Milk

Can I make this soup in an Instant Pot?

Absolutely!

Use the sauté function for steps 1-3, then add the lentils and broth, seal, and cook on high pressure for 8 minutes.

Quick release, then stir in the coconut milk and continue with the remaining steps.

Is this lentil soup spicy?

The recipe as written has just a gentle warmth from the red pepper flakes.

You can easily adjust the heat level by adding more red pepper flakes or including a diced jalapeño with the onions.

Can I use light coconut milk instead of full-fat?

Yes, though the soup won’t be quite as creamy.

If using light coconut milk, you might want to blend a portion of the soup to create a thicker texture.

What can I substitute for lemongrass?

If you can’t find lemongrass, use 1 tablespoon of lemongrass paste or 2 teaspoons of lemon zest plus 1 teaspoon of ginger.

How do I know when the lentils are done?

Red lentils should be soft and starting to break down after about 20 minutes of simmering.

They’ll lose their distinctive shape and help thicken the soup.

Can I make this soup ahead for a dinner party?

Definitely!

In fact, I recommend making it a day ahead so the flavors can develop overnight.

Reheat gently on the stove and freshen with a squeeze of lime juice just before serving.

Seasonal Variations to Keep Things Interesting

Summer Brightness

In the warmer months, I love adding a cup of diced summer squash or zucchini during the last 5 minutes of cooking.

Finish with plenty of fresh herbs like basil and mint for a lighter profile.

Don’t forget to garnish with some quartered cherry tomatoes for a pop of color and fresh flavor!

Autumn Comfort

When the leaves start changing, try adding a cup of diced butternut squash along with the lentils.

The squash adds natural sweetness and heartiness that’s perfect for cooler weather.

A sprinkle of toasted pumpkin seeds on top adds wonderful crunch and seasonal flair.

Winter Warmth

During the coldest months, I boost the warming spices by adding 1/4 teaspoon of ground cardamom and a cinnamon stick while the soup simmers.

These warm spices create the coziest winter vibes in your bowl.

And for extra comfort, serve in warmed bowls and top with crispy fried shallots.

Loving This Easy Coconut Lentil Soup

There’s something almost magical about how simple ingredients like lentils, coconut milk, and lemongrass can transform into such a comforting, complex dish.

This soup has seen me through rainy days, busy weeknights, unexpected dinner guests, and even that time I had to bring something to the office potluck at the last minute.

What I love most is how it bridges the gap between healthy and indulgent.

It feels like a treat while providing so much nourishment—protein from the lentils, healthy fats from the coconut milk, and all those wonderful aromatics with their healing properties.

I hope this lentil soup brings as much joy to your table as it has to mine.

There’s a reason it’s one of the most requested recipe from my blog—one spoonful, and you’ll understand why! It’s delicious, naturally vegan and actually addictive.

And if you try it, please come back and let me know how it turned out.

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