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.
Spicy Lentil Soup with Coconut Milk
- Prep Time: 5 mins
- Cook Time: 35 mins
- Total Time: 40 mins
- Yield: 6
- Category: Entree
Ingredients
- 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)
- 2/3 cup coconut milk
- Diced fresh jalapenos, for garnish (optional)
Instructions
- 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).
