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Easy Red Lentil Soup w/ Coconut Milk (Crockpot + Stovetop!) Recipe

Easy Red Lentil Soup w/ Coconut Milk (Crockpot + Stovetop!) Recipe
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★★★★★

4.9 from 20 reviews

This easy and comforting red lentil soup with creamy coconut milk is perfect for a hearty meal. Made with simple ingredients like turmeric, fresh ginger, garlic, tomatoes, and a touch of sweetness, this recipe can be cooked either in a crockpot or on the stovetop for a flavorful and nutritious soup that’s both vegan and gluten-free.

Ingredients

Scale

Base Ingredients

  • 1 tablespoon coconut oil or ghee
  • 1 yellow onion, finely chopped
  • 1 teaspoon turmeric
  • 2 cloves garlic, minced or finely grated
  • 1 tablespoon grated fresh ginger
  • 2 cups dry red lentils, rinsed and picked over
  • 5 cups water

Additional Ingredients

  • 2 (15-oz) cans diced tomatoes
  • 1 cup full-fat canned coconut milk
  • 2 teaspoons honey (or coconut sugar for vegan)
  • 2–4 teaspoons kosher salt, divided
  • 2 tablespoons fresh lime juice

Instructions

  1. Prepare the aromatics: Heat coconut oil or ghee in a pan over medium heat. Add chopped onion and a pinch of salt, cooking until onions are tender, about 8 minutes. Stir in turmeric, garlic, and grated ginger, cooking until fragrant for approximately 2 minutes.
  2. Crockpot method: Transfer the onion mixture, rinsed lentils, 1 teaspoon salt, and water to a 6-quart slow cooker. Cover and cook on high for 4-5 hours or low for 6-8 hours until lentils are very soft and start breaking apart. Add water if the mixture gets too dry.
  3. Finish crockpot soup: Stir in diced tomatoes, coconut milk, 1 teaspoon salt, honey or coconut sugar, and lime juice. Taste and adjust salt to achieve a well-balanced, flavorful soup. Serve hot, garnished with chopped green onion, cilantro, and extra lime juice as desired.
  4. Stovetop method: In a large pot or Dutch oven, heat coconut oil over medium heat. Add onion and pinch of salt, cooking until softened, about 8 minutes. Stir in turmeric, garlic, and ginger until fragrant. Add lentils, water, and 1 teaspoon salt, stirring to combine. Cover, bring to boil, then reduce to simmer and cook 25-35 minutes until lentils are tender, stirring occasionally and adding extra liquid if needed.
  5. Finish stovetop soup: Add diced tomatoes, coconut milk, 1 teaspoon salt, honey or coconut sugar, and lime juice to the pot. Stir well and taste, adding more salt as needed for balanced flavor. Serve garnished with chopped green onion, cilantro, and additional lime juice to taste.

Notes

  • Adjust salt gradually as it is the key to balancing flavors in this soup.
  • Use coconut sugar as a vegan alternative to honey.
  • If soup thickens too much during cooking, add water or broth to reach desired consistency.
  • Fresh lime juice adds brightness; add more if preferred at serving time.
  • Serve with fresh herbs like cilantro or green onions for extra flavor and color.

Nutrition

Keywords: red lentil soup, coconut milk soup, vegan soup, crockpot lentil soup, stovetop lentil soup, easy lentil soup, turmeric soup, healthy soup

Find it online: https://cheframiflavor.com/easy-red-lentil-soup-w-coconut-milk-crockpot-stovetop-recipe/