Coconut-Lentil Soup with Cilantro

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A hearty, spice-infused soup with earthy lentils and creamy coconut milk, finished with fresh cilantro for bright contrast. This indian-inspired soups (vegan) ready in about 50 minutes pairs coconut oil, medium, diced yellow onion, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 tbsp coconut oil
• 1 medium, diced yellow onion
• 2, diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 cup, rinsed green lentils
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1/4 cup, chopped fresh cilantro

Instructions

1. Step 1: Heat 1 tbsp coconut oil in a large pot over medium heat. Add 1 medium diced yellow onion, 2 diced carrots, and 2 diced celery stalks; cook for 5 minutes until onions are translucent.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Add 1 cup rinsed green lentils, 4 cups vegetable broth, 1 tsp ground cumin, 1/2 tsp ground turmeric, and 1/4 tsp cayenne pepper. Bring to a boil, then reduce heat to low and simmer for 25 minutes until lentils are tender.
3. Step 3: Stir in 1 can (13.5 oz) coconut milk and cook for 5 minutes more. Remove from heat and stir in 1/4 cup chopped fresh cilantro.
4. Step 4: Taste and adjust salt if needed before serving.