This gingery coconut lentil soup is a warm, feel-good winter soup that is delicious. Enjoy Thai-style flavors with creamy coconut milk, ginger, and garlic. It’s so rich and delicious that you might be tricked into thinking that there is curry paste in here, but the decadent flavor is all from fresh ingredients!
There’s nothing quite as comforting as a hearty, flavorful bowl of soup, and this coconut lentil soup is one I turn to again and again. The aromatics simmer gently in the pot, filling the kitchen with the kind of cozy scent that makes everyone wander in asking what’s for dinner.
Creamy coconut milk brings just enough sweetness to balance the earthy lentils, while the spices keep everything deeply flavorful without overpowering the dish. It’s rich, satisfying, and precisely the kind of soup that feels soothing from the first spoonful to the last.
This is the sort of recipe that warms more than just your bowl — it warms the whole house. Whenever I make it, the fragrance alone seems to pull the family straight to the table, ready for a comforting, no-rush kind of meal.
Key ingredients needed
These are the ingredients you need to make black lentil soup with coconut milk:
- Ginger, ginger, garlic: Infuse the soup with warmth and a subtle spice.
- Red bell peppers: Impart a touch of sweetness.
- Stock: Use chicken stock or vegetable stock.
- Dried beluga lentils: Small black lentils add the hearty and earthy flavors.
- Coconut milk: Creamy texture and rich coconut creamy.
- Almond butter: Contributes to the creaminess with a subtle nutty note. Tahini also works well.
What are beluga lentils?
Beluga lentils, also known as black lentils, are a variety of lentils named for their resemblance to tiny beluga caviar when cooked. They are small and black, with a rich, earthy flavor. What sets them apart from the red, green, or yellow varieties is their texture. They maintain a firm, al dente texture and don’t get mushy, delivering a satisfying bite. Despite being less common than yellow, green, or red lentils, you can find them in most supermarkets alongside the other lentils. If they’re elusive to you, you can get them online .
How to garnish your coconut lentil soup
Keep it simple with a sprinkle of kale and a drizzle of extra coconut milk. For a more substantial meal, bring in a crusty baguette to soak it up. Top it off with some mini soup croutons or garlic parmesan croutons or add some fragrant and creamy coconut rice .
Brighten it up with some fresh cilantro on top, or add some sweet potato spirals. If you’d like to spice things up, a sprinkle of chili flakes introduces some heat, or slice up a jalapeño and use it alongside the red bell pepper.
A squeeze of lime juice or lemon juice adds a pleasant tang. And you can add some crushed peanuts or chopped nuts for a crunchy contrast.
How do I store leftovers?
You can store this soup in the refrigerator in an airtight container for up to 3-4 days. This soup freezes well too, keep it in a freezer-proof container for up to three months and thaw it in the fridge prior to reheating.
Can you use other lentils?
If in a pinch, you could certainly swap out the lentils. We love the black lentils for their rich and earthy flavor, but you can try with green or another variety. Be aware the cooking time may vary depending on what lentils you purchase, so check the cooking instructions on the label.
Coconut Lentil Soup Recipe
- Pin
Ingredients
- ▢ 2 tablespoons coconut oil
- ▢ 1 medium onion (minced)
- ▢ ¼ cup finely minced ginger (packed)
- ▢ 2 red bell peppers (chopped small)
- ▢ 4 cloves garlic (minced)
- ▢ 8 cups stock (chicken or vegetable)
- ▢ 2 cups dried beluga lentils
- ▢ 2 14-ounce cans coconut milk
- ▢ ¼ cup almond butter
- ▢ 5 stalks curly kale ( stem removed and leaves torn into pieces)
- ▢ Sea salt and pepper (to taste )
Instructions
- Heat the coconut oil in a large pot over medium-high heat. Add the onion and cook until transparent, about 3-4 minutes. Add the ginger, bell peppers, and garlic and cook until the peppers are soft, about 5 minutes. 2 tablespoons coconut oil, 1 medium onion, ¼ cup finely minced ginger, 2 red bell peppers, 4 cloves garlic
- Add the stock and beluga lentils to the pot and bring it to a boil. Reduce the heat, cover the pot, and let it simmer gently until the lentils are soft, about 25 minutes. 8 cups stock, 2 cups dried beluga lentils
- Add the coconut milk and almond butter the pot and heat through. Use your blender or immersion blender to puree half of the soup. 2 14-ounce cans coconut milk, ¼ cup almond butter
- Stir in the kale and then season to taste with salt and pepper. Serve with a swirl of coconut milk on top, if you’d like. 5 stalks curly kale, Sea salt and pepper
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More lentil recipes
For more inspiration, check out all of our soup recipes !
Coconut Lentil Curry
Lentil Bolognese (richly-flavored vegetarian pasta sauce)
Crockpot Lentil Curry
Black Lentil Curry
Coconut Lentil Soup Recipe
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion , minced
- ¼ cup finely minced ginger , packed
- 2 red bell peppers , chopped small
- 4 cloves garlic , minced
- 8 cups stock , chicken or vegetable
- 2 cups dried beluga lentils
- 2 14-ounce cans coconut milk
- ¼ cup almond butter
- 5 stalks curly kale , stem removed and leaves torn into pieces
- Sea salt and pepper , to taste
Instructions
- Heat the coconut oil in a large pot over medium-high heat. Add the onion and cook until transparent, about 3-4 minutes. Add the ginger, bell peppers, and garlic and cook until the peppers are soft, about 5 minutes. 2 tablespoons coconut oil, 1 medium onion, ¼ cup finely minced ginger, 2 red bell peppers, 4 cloves garlic
- Add the stock and beluga lentils to the pot and bring it to a boil. Reduce the heat, cover the pot, and let it simmer gently until the lentils are soft, about 25 minutes. 8 cups stock, 2 cups dried beluga lentils
- Add the coconut milk and almond butter the pot and heat through. Use your blender or immersion blender to puree half of the soup. 2 14-ounce cans coconut milk, ¼ cup almond butter
- Stir in the kale and then season to taste with salt and pepper. Serve with a swirl of coconut milk on top, if you’d like. 5 stalks curly kale, Sea salt and pepper
https://www.theendlessmeal.com/revitalizing-ginger-coconut-lentil-soup/
This gingery coconut lentil soup is a warm, feel-good winter soup that is delicious. Enjoy Thai-style flavors with creamy coconut milk, ginger, and garlic. It’s so rich and delicious that you might be tricked into thinking that there is curry paste in here, but the decadent flavor is all from fresh ingredients!
There’s nothing quite as comforting as a hearty, flavorful bowl of soup, and this coconut lentil soup is one I turn to again and again. The aromatics simmer gently in the pot, filling the kitchen with the kind of cozy scent that makes everyone wander in asking what’s for dinner.
Creamy coconut milk brings just enough sweetness to balance the earthy lentils, while the spices keep everything deeply flavorful without overpowering the dish. It’s rich, satisfying, and precisely the kind of soup that feels soothing from the first spoonful to the last.
This is the sort of recipe that warms more than just your bowl — it warms the whole house. Whenever I make it, the fragrance alone seems to pull the family straight to the table, ready for a comforting, no-rush kind of meal.
Key ingredients needed
These are the ingredients you need to make black lentil soup with coconut milk:
- Ginger, ginger, garlic: Infuse the soup with warmth and a subtle spice.
- Red bell peppers: Impart a touch of sweetness.
- Stock: Use chicken stock or vegetable stock.
- Dried beluga lentils: Small black lentils add the hearty and earthy flavors.
- Coconut milk: Creamy texture and rich coconut creamy.
- Almond butter: Contributes to the creaminess with a subtle nutty note. Tahini also works well.
What are beluga lentils?
Beluga lentils, also known as black lentils, are a variety of lentils named for their resemblance to tiny beluga caviar when cooked. They are small and black, with a rich, earthy flavor. What sets them apart from the red, green, or yellow varieties is their texture. They maintain a firm, al dente texture and don’t get mushy, delivering a satisfying bite. Despite being less common than yellow, green, or red lentils, you can find them in most supermarkets alongside the other lentils. If they’re elusive to you, you can get them online .
How to garnish your coconut lentil soup
Keep it simple with a sprinkle of kale and a drizzle of extra coconut milk. For a more substantial meal, bring in a crusty baguette to soak it up. Top it off with some mini soup croutons or garlic parmesan croutons or add some fragrant and creamy coconut rice .
Brighten it up with some fresh cilantro on top, or add some sweet potato spirals. If you’d like to spice things up, a sprinkle of chili flakes introduces some heat, or slice up a jalapeño and use it alongside the red bell pepper.
A squeeze of lime juice or lemon juice adds a pleasant tang. And you can add some crushed peanuts or chopped nuts for a crunchy contrast.
How do I store leftovers?
You can store this soup in the refrigerator in an airtight container for up to 3-4 days. This soup freezes well too, keep it in a freezer-proof container for up to three months and thaw it in the fridge prior to reheating.
Can you use other lentils?
If in a pinch, you could certainly swap out the lentils. We love the black lentils for their rich and earthy flavor, but you can try with green or another variety. Be aware the cooking time may vary depending on what lentils you purchase, so check the cooking instructions on the label.
Coconut Lentil Soup Recipe
- Pin
Ingredients
- ▢ 2 tablespoons coconut oil
- ▢ 1 medium onion (minced)
- ▢ ¼ cup finely minced ginger (packed)
- ▢ 2 red bell peppers (chopped small)
- ▢ 4 cloves garlic (minced)
- ▢ 8 cups stock (chicken or vegetable)
- ▢ 2 cups dried beluga lentils
- ▢ 2 14-ounce cans coconut milk
- ▢ ¼ cup almond butter
- ▢ 5 stalks curly kale ( stem removed and leaves torn into pieces)
- ▢ Sea salt and pepper (to taste )
Instructions
- Heat the coconut oil in a large pot over medium-high heat. Add the onion and cook until transparent, about 3-4 minutes. Add the ginger, bell peppers, and garlic and cook until the peppers are soft, about 5 minutes. 2 tablespoons coconut oil, 1 medium onion, ¼ cup finely minced ginger, 2 red bell peppers, 4 cloves garlic
- Add the stock and beluga lentils to the pot and bring it to a boil. Reduce the heat, cover the pot, and let it simmer gently until the lentils are soft, about 25 minutes. 8 cups stock, 2 cups dried beluga lentils
- Add the coconut milk and almond butter the pot and heat through. Use your blender or immersion blender to puree half of the soup. 2 14-ounce cans coconut milk, ¼ cup almond butter
- Stir in the kale and then season to taste with salt and pepper. Serve with a swirl of coconut milk on top, if you’d like. 5 stalks curly kale, Sea salt and pepper
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More lentil recipes
For more inspiration, check out all of our soup recipes !
