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Red lentil tomato coconut soup

Red lentils simmer with tomatoes, coconut milk, carrots, and spinach into a thick soup. About 35 minutes; serves six with flatbread.

About 35 minutes · serves 6

By Forkast. This recipe has not been kitchen-tested; timing is an estimate.

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A bowl of creamy red lentil tomato coconut soup with spinach and flatbread.
AI-generated recipe illustration

Let’s make dinner

  1. 1

    Soften the vegetables

    Heat oil in a large pot over medium. Add chopped onion and carrots. Cook 6–8 minutes until soft. Stir in garlic, cumin, and paprika for 30 seconds.

  2. 2

    Simmer until creamy

    Rinse lentils. Add them with tomatoes, coconut milk, and broth. Bring to a boil, then simmer partly covered for 20–24 minutes, stirring often, until lentils are soft.

  3. 3

    Wilt and season

    Stir in spinach and cook 2 minutes. Add ½ teaspoon salt, then taste. Thin with water if needed. Serve hot with warm flatbread.

Red lentils soften into a naturally creamy soup, so there is no blender to clean. Stir often near the end because lentils settle as they thicken, and add water until the texture works for your family. Check coconut, broth, and flatbread labels for your household's allergens.

Questions before you cook

Do I need a blender?

No. Red lentils soften as they simmer, giving the soup a creamy texture without blending. Stir often near the end.

Can I use green lentils instead?

Green lentils hold their shape and cook differently. They are not a direct swap for this red-lentil method or timing.

Substitutions and ingredient choices

Serve with a different bread instead of flatbread as an untested variation. Check bread and broth labels for allergens.

How should I store and reheat leftovers?

Refrigerate perishable leftovers in shallow containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use leftovers within 3–4 days. Reheat leftovers to 165°F, checking with a food thermometer. These are general USDA safety limits, not a tested shelf-life claim for this recipe.

Reheat in a pot with a little water if thickened; stir from the bottom and bring soup to a rolling boil.

USDA: Leftovers and Food Safety

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