clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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


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)


  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