Creamy Coconut & Pineapple Lentil Soup
A comforting vegan soup with earthy lentils, sweet pineapple, and rich coconut milk, finished with a hint of lime and cilantro. This asian-inspired vegetarian (vegan) ready in about 55 minutes pairs rinsed green lentils, vegetable broth, diced fresh pineapple for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 295 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 cup, rinsed green lentils
- 4 cups vegetable broth
- 1 cup, diced fresh pineapple
- 1 can (13.5 oz) coconut milk
- 1/2, diced red bell pepper
- 1/2, diced onion
- 1/4 cup, chopped fresh cilantro
- 1, juiced lime
Instructions
- Step 1: In a large pot, combine lentils, vegetable broth, diced bell pepper, and onion. Bring to a boil over medium-high heat, then reduce to a simmer and cook uncovered for 25 minutes until lentils are tender.
- Step 2: Stir in diced pineapple and coconut milk, then simmer gently for 10 minutes to allow flavors to meld. Remove from heat and blend with an immersion blender until completely smooth (or transfer to a countertop blender in batches).
- Step 3: Return soup to lowest heat and stir in lime juice and 2 tbsp chopped cilantro. Season with salt to taste. Ladle into bowls and garnish with remaining cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Coconut & Pineapple Lentil Soup take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Coconut & Pineapple Lentil Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed green lentils from drying out.
Can I substitute ingredients in Creamy Coconut & Pineapple Lentil Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Coconut & Pineapple Lentil Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Coconut & Pineapple Lentil Soup vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Very good for a 35-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
