Thai Coconut Lentil Soup

Sometimes, nothing will do for dinner except a nice hot bowl of soup.  And now that the classic chicken noodle is out of the question for me, this Thai coconut lentil soup is has become the perfect replacement. 

ThaiLentilCoconutSoupThis soup is a little bit creamy from the coconut milk with the perfect amount of spice to help keep you warm on a cold winter night.


And it actually went perfect with the leftover Quinoa Cornbread we had from chili night at my parent’s house.  You could also dip some warm naan or pita bread in it.


*UPDATE: A few hours after I posted this, I read an article on – “Food Pairings for Better Nutritional Gains“.  The article states:

Lentils + Red Bell Pepper = More Energy
Lentils are rich in iron—which helps transport oxygen to working muscles—making the legume an ideal lunch option for runners. But because iron in plant-based foods is “non-heme” (i.e., not from hemoglobin), the body doesn’t absorb it as easily as it does heme iron found in animal products, says Ilana Katz, M.S., R.D., a sports nutritionist in Atlanta. Enter vitamin C—rich red bell peppers. “Vitamin C is a powerful enhancer of non-heme iron absorption by making it more soluble in the intestines,” says Katz. 

Good to know I’m doing something right 🙂

Thai Coconut Lentil Soup {Vegan} {GF}


  • 1 ½ tsp ground Cumin
  • 1 TBSP ground Coriander
  • 2 TBSP Olive Oil
  • 2 Red Peppers, seeded & diced
  • 1 Small Yellow Onion, diced
  • 1 ½ cups lentils (any kind will do – I used brown)
  • 4 cups Vegetable Stock
  • 1 15oz can Light Coconut Milk
  • 2 tsp ground Ginger
  • Pinch of ground Cayenne Pepper
  • 1 tsp Black Pepper
  • 1 tsp Salt
  • Juice of two Lemons + 2 TBSP Lemon Zest


In a large soup pan, toast the cumin and coriander for about 2 minutes or until fragrant (this process releases the aromas in the spices, really bringing out the flavors).  Add the olive oil, peppers and onions and cook until the onion is translucent, about 10 minutes.  Add the lentils, vegetable stock, coconut milk, ginger, cayenne, salt & pepper.  Bring the mixture to a boil then reduce heat to low.  Cover and simmer for about 30-35 minutes until the lentils are cooked through.  Add the lemon juice and zest and serve immediately.

8 thoughts on “Thai Coconut Lentil Soup

  1. Courtney says:

    I made this soup for the first time and it is FABULOUS. Simple and delicious! It’s definitely going in the rotation. The only thing I did different was to use full fat coconut milk because its all I had on hand. It came out wonderfully. Thank you for the recipe!

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