Slow-Simmered Red Lentil and Coconut Soup with Turmeric

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

A comforting, aromatic soup with earthy red lentils, creamy coconut milk, and warming turmeric, simmered to silky smoothness. This Indian-inspired soup recipe (vegetarian, gluten-free), ready in about 45 minutes, pairs red lentils, coconut milk, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 red lentils
• 1 can (13.5 oz) coconut milk
• 1 medium onion
• 1 medium carrot
• 3 cloves garlic
• 1 tsp turmeric
• 1/2 tsp cumin
• 4 cups vegetable broth
• 1 lime
• 3 tbsp fresh cilantro

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Instructions

1. Step 1: Finely chop onion and carrot, then mince garlic. Heat 1 tbsp olive oil in a large pot over medium heat. Add onion, carrot, and garlic, sautéing for 5 minutes until softened.
2. Step 2: Stir in 1 tsp turmeric, 1/2 tsp cumin, and 1 cup rinsed red lentils. Cook for 1 minute until fragrant, then add 4 cups vegetable broth and 1 can coconut milk. Bring to a gentle simmer.
3. Step 3: Cover and simmer for 25 minutes until lentils are tender and soup thickens slightly. Stir in lime juice and 2 tbsp cilantro. Adjust salt to taste before serving.