Lentils are seriously my favorite plant-based protein. So versatile and inexpensive to boot! Lentil soup is a classic way to prepare them, and I have yet to decide what my favorite lentil soup recipe is. Maybe it’s because there are so many ways to make it, like this spicy lentil soup with coconut milk.
I made this soup spicy in three different ways. First, I used red pepper flake early in the cooking process, so it had time to release its spicy flavors into the dish.
Secondly, I finished the soup with sriracha. Often, I finish a soup with vinegar for brightness. Here the sriracha adds both brightness and spiciness because it is made with some vinegar as well.
Finally, I topped my bowl with fresh minced jalapenos to add some individual pops of spicy flavor. The coconut milk drizzle makes a stunning presentation, and I like how you can scoop into it for a cooling effect.
Variations to the Spicy Lentil Soup with Coconut Milk recipe:
- Spinach: I love spinach, and it is a classic ingredient in lentil soup. However, my husband prefers this recipe without. As always, make this recipe yours.
- Type of Lentils: Brown lentils are commonly used for lentil soup, and what I used her. They are widely available and inexpensive. I would not recommend red lentils as they get very soft when cooked. Black lentils or French lentils would also be good varieties to try.
- Make it less spicy: Cut back on the amount of red pepper flake, and perhaps even replace it with something mild like paprika. Use sriracha sparingly, and omit the jalapenos.
- Can I stir in the coconut milk? Absolutely. Drizzle or stir, it will still add delicious creaminess and fat that will help to cut the heat of the spices.
- 1 large onion, diced
- 3 large celery stalks, diced
- 2 TBS olive oil
- 2 large carrots, sliced
- 5 garlic cloves, minced
- 1 TBS ginger, minced
- 2 tsp cumin
- 1 tsp each: red pepper flake, coriander, and chili powder
- 1 cup dry brown lentils, rinsed
- 28 oz can diced tomatoes
- 5 cups vegetable broth
- 4 oz spinach (fresh or frozen)
- Salt to taste (I used ½ tsp)
- Sriracha to taste (I used 2 TBS)
- ⅔ cup coconut milk
- Diced fresh jalapenos, for garnish (optional)
- Combine the onion, celery and olive oil in a pot over medium heat. Saute until the onion is soft, about 5 minutes. Add the carrot and saute another 3-5 minutes more.
- Mix in the garlic, ginger, cumin, red pepper flake, coriander, and chili powder and saute for 1 minute.
- Mix in the tomatoes to deglaze the pan, followed by the lentils and broth. Bring to a boil and let simmer for 20 minutes.
- Mix in the spinach and stir until wilted or thawed. Taste test and add salt and sriracha as necessary.
- Divide the soup among bowls and top with coconut milk and diced fresh jalapenos (if using).
