Red Lentil Coconut Soup Recipe (20 Minutes)

One of my favorite recipes to make when I’m short on time and need a pantry meal is red lentil dal. I have a basic, time-tested recipe I’ve used for years that combines water, red lentils, salt, ground turmeric, and lime juice, simmered until thickened. I then use a small pan to make a simple tadka (aka chhonk) that I stir into the finished dal before serving.

While my love for that recipe as written will never fade, I’ll admit to having played around with it various times over the years, mainly to use up other ingredients I might have around and need to use up soon—a quarter of an onion, the last knob of ginger, half a can of tomatoes, a few splashes of coconut milk.

In the recipe below, I’ve combined some of my favorite tweaks into a soupy spin-off of my favorite dal that’s creamy, hefty, and requires just one pot. If you like dal, you’re going to love this soup, too.

Using Red Lentils

Red lentils are a great pantry staple to keep on hand as they’re quicker to cook than other types of lentils and lose their shape when cooked, meaning they melt away into various creamy soups, stews, or dips.

Depending on where you shop, you may see red lentils labeled as masoor dal or split and dehusked pink lentils. They should be easily found in any grocery store near the dried beans and lentils and are also available at Indian grocery stores or specialty health food stores.

Unlike dried beans, you do not need to soak red lentils before using them, but you should always give them a little rinse in cold water right before use to remove any debris or dirt.

How to Make My 20-Minute Red Lentil Coconut Soup

For three to four servings, you’ll need:

• 1 tablespoon coconut oil, ghee, or vegetable oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, finely grated
• 1 tablespoon finely grated fresh ginger (from a 2-inch knob)
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon ground turmeric
• 1 teaspoon whole cumin seeds (or 1/2 teaspoon ground)
• 1/2 teaspoon cayenne pepper
• 1 cup dried red lentils, rinsed and drained
• 1 (15-ounce) can crushed tomatoes
• 1 cup full-fat coconut milk (about 1/2 a can), plus more for garnish
• Freshly ground black pepper, to taste
• Optional garnishes: Fresh lemon or lime juice, yogurt, fresh cilantro

To make this creamy and coconutty soup, start by heating the coconut oil in a pot over medium heat. Add the onion, garlic, ginger, and salt.

Once softened, about 2 minutes, stir in the turmeric, cumin, and cayenne pepper. Let cook for 1 minute, stirring to combine, then add the red lentils and crushed tomatoes. Use the empty tomato can to add 1 1/2 cans-full of water (about 2 2/3 cups) along with the coconut milk.

Stir to combine, turn the heat up to medium-high, and bring to a boil. Once boiling, reduce the heat back down to medium and let cook until the soup has thickened up and the lentils are cooked through, about 15 minutes. Turn off the heat, taste, and season with more salt and some black pepper as desired.

You can enjoy the soup as is, but I love to serve it topped with a little extra coconut milk or a spoon of plant-based or dairy yogurt, some freshly squeezed lime or lemon juice, and cilantro. It’s also great with basmati rice, kachumber, roti, or naan on the side.

Optional Tweaks

Here are some simple ways to switch up the recipe based on what you have around:

• Use chili flakes instead of cayenne pepper, or leave out completely if you prefer
• Use your favorite curry powder instead of the ground turmeric and cumin
• Add a handful of fresh or frozen spinach once the soup is boiling
• Blend with an immersion blender for a smooth lentil soup
• Use frozen or puréed garlic and/or ginger to streamline the prep even more