Looking for a comforting, flavour-packed soup that is simple enough for a weekday meal? This Coconut Red Lentil Soup combines red lentils, yellow split peas, fresh ginger, carrot, curry spices and Heritage Organic Coconut Milk for a creamy, golden bowl with satisfying texture.
The recipe is vegan-friendly when made with olive oil or coconut oil, and it is easy to adjust depending on whether you prefer a brothy soup or a thicker, dal-style consistency. Serve it with warm naan, toasted bread or rice, then finish with fresh coriander and sliced spring onions.
Quick Recipe Overview
- Prep time: 10 minutes
- Cook time: 35 minutes
- Total time: 45 minutes
- Serves: 6
- Main product: Heritage Organic Coconut Milk 400 ml
Why You’ll Love This Coconut Red Lentil Soup
This recipe has layers of flavour rather than relying on a single spice. The lentils and split peas create the base, while ginger, spring onions, curry powder and tomato paste bring warmth and depth. Heritage Organic Coconut Milk is stirred in near the end to give the soup its smooth, creamy finish.
It is also a practical recipe for making ahead. The soup naturally thickens as it rests, making leftovers just as enjoyable the next day.
Ingredients
- 200 g yellow split peas
- 200 g red lentils
- 1.6 litres water or vegetable stock
- 1 medium carrot, diced
- 2 tablespoons fresh ginger, finely chopped
- 2 tablespoons curry powder
- 2 tablespoons olive oil, coconut oil or ghee
- 8 spring onions, thinly sliced
- 80 ml tomato paste
- 1 can Heritage Organic Coconut Milk 400 ml
- 1 teaspoon fine salt, plus more to taste
- Fresh coriander, chopped
- Extra sliced spring onions, for serving
- Golden raisins, optional
How to Make Coconut Red Lentil Soup
1. Simmer the lentils and split peas
Rinse the yellow split peas and red lentils well under cold water. Add them to a large soup pot with the water or vegetable stock, diced carrot and one-quarter of the ginger.
Bring to the boil, then reduce the heat to a gentle simmer. Cover and cook for around 30 minutes, until the split peas are tender.
2. Build the curry flavour base
While the lentils cook, gently toast the curry powder in a dry pan for a minute or two until fragrant. Take care not to burn it.
Heat the oil or ghee in a separate frying pan. Add half the sliced spring onions, the remaining ginger and optional raisins. Cook for two minutes, then stir in the tomato paste. Add the toasted curry powder and mix until you have a rich, aromatic flavour base.
3. Add Heritage Organic Coconut Milk
Stir the curry and tomato mixture into the simmering lentil pot. Add Heritage Organic Coconut Milk and salt, then mix until the soup becomes creamy and golden.
For a lighter soup, use less coconut milk. For a richer, silkier texture, use the full can.
4. Simmer and adjust
Simmer uncovered for a further 15 to 20 minutes. Stir occasionally to prevent the soup from catching at the bottom of the pan.
If the soup becomes too thick, add a little hot water or vegetable stock. If you prefer a thicker, dal-style bowl, allow it to simmer longer.
5. Garnish and serve
Ladle the Coconut Red Lentil Soup into bowls. Finish with fresh coriander and the remaining sliced spring onions. Serve warm with naan, flatbread or your preferred side.
Tips for the Best Creamy Lentil Soup
- Rinse the lentils and split peas until the water runs clearer for a cleaner-tasting broth.
- Toast the curry powder briefly to bring out its aroma.
- Add the coconut milk after the lentils have softened for the best creamy texture.
- Use vegetable stock instead of water for extra savoury depth.
- Store leftovers in an airtight container in the fridge, then reheat gently with a splash of water if needed.
Frequently Asked Questions
Can I make this recipe without yellow split peas?
Yes. You can use extra red lentils instead, although the final texture will be softer and creamier because red lentils cook down more quickly.
Is Coconut Red Lentil Soup vegan?
Yes, when prepared with olive oil or coconut oil rather than butter or ghee.
Can I use coconut cream instead of coconut milk?
Coconut cream will make the soup richer and thicker. Use a smaller amount, then add water or stock until you reach your preferred consistency.
What should I serve with coconut lentil soup?
Warm naan, flatbread, toasted sourdough, rice or a simple green salad all work well.
Make It with Heritage Organic Coconut Milk
Heritage Organic Coconut Milk gives this red lentil soup its creamy texture and balanced coconut finish. Add it slowly, stir well and let the flavours come together for a comforting homemade meal that is easy to return to again and again.
Save this Coconut Red Lentil Soup recipe for your next cosy lunch or dinner.
