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Coconut Lentil Soup with Lemongrass and Ginger

A healthy vegan soup made with red lentils, coconut milk, and butternut squash. Serve over hot cooked rice.

  • Total Time: 45 mins
  • Yield: 4-6 1x

Ingredients

Units Scale
  • 2 cups red lentils (or yellow split peas), sorted and rinsed well
  • 1 onion, diced
  • 68 cups vegetable broth (can also use chicken broth or water), add less for a thicker soup
  • 2 cups diced pumpkin or butternut squash
  • 1 can full fat coconut milk
  • 1 Tablespoon lemongrass paste
  • 1 Tablespoon fresh ginger, finely grated (use a microplane)
  • 1 Tablespoon fresh garlic
  • 1 Tablespoon curry powder (or to taste, some powders and pastes are spicier than others)
  • 2 kaffir lime leaves, fresh or frozen (or strips of lime zest)
  • salt, to taste
  • a little sugar
  • fresh cilantro, garnish
  • sliced green onions, garnish
  • sliced green or red Thai chiles, garnish
  • hot cooked rice, for serving (optional)

Instructions

  1. Place lentils, onion and vegetable broth in a 3-4 quart pot. Bring to a simmer, cover and cook until lentils start to soften, about 15-20 minutes. Add the diced squash, coconut milk, lemongrass paste, ginger, garlic, and kaffir lime leaves. Season well with salt, to taste. Bring back to a low simmer and cook until the lentils have completely broken down and squash is tender. Taste and adjust any seasonings as desired. Add a pinch of sugar.
  2. To serve, ladle soup over hot, cooked rice and garnish as desired.
  • Author: Lindsey Johnson
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: soup
  • Cuisine: Asian