Cozy Autumn Red Lentil Soup with Coconut Milk
Creamy lentil soup made with vegetables, herbs, and a touch of cream — smooth, cozy, and full of flavor. Serve with croutons for a comforting meal any day of the week.
Ingredients
- 2 tbsp olive oil
- 1 medium onion about 120 g, diced
- 1 large carrot about 150 g, diced
- 1 celery stalk about 80–100 g, diced
- 2 garlic cloves minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- 1 tsp paprika smoked, if you like
- 1 cup 250 g red lentils, rinsed
- 300 g peeled or canned tomatoes
- 700 ml vegetable broth
- 250 ml coconut milk
- Salt and black pepper to taste
For serving:
- 1 –2 tsp lemon juice
- 1 –2 tbsp Greek or vegan yogurt per bowl
- Fresh parsley chopped
- Croutons
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery; sauté 6–8 minutes until soft and lightly golden.
- Add garlic, cumin, coriander, turmeric, and paprika. Cook 30 seconds until fragrant.
- Stir in lentils and tomatoes. Add broth and bring to a boil, then simmer uncovered for about 20 minutes, until lentils are tender.
- Pour in coconut milk and blend with an immersion blender until creamy.
- Season with salt, pepper, and lemon juice.
- Serve with a swirl of yogurt, fresh parsley, and crunchy croutons.
Notes
Full-fat coconut milk gives the richest, creamiest texture.
The flavor deepens beautifully if made a few hours ahead or the next day.
For kids, add extra croutons on top — they love the crunch.
If the soup turns out too thick, simply add a bit of hot boiled water or extra vegetable broth until it reaches your desired consistency.