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5 from 10 votes
Servings: 4
Author: Lisa Lin

Vegan Coconut Red Lentil Soup with Quinoa

Although the red lentil soup takes 50 minutes to make, the majority of it is inactive cooking time. You'll definitely want to eat the leftovers of this red lentil soup because they taste even better than the day before. The flavor of the spices continue to develop overnight. I also love adding crunchy bits to my soup, which is why I added toasted coconut, almonds, and fried shallots. Feel free to leave any of them out if you do not have them on hand. Recipe adapted from Christopher Kimball's Milk Street
Prep Time10 mins
Cook Time40 mins
Total Time50 mins


  • 2 tablespoons olive oil (virgin coconut oil is great too)
  • 1 1/4 cups diced yellow onions
  • 2 1/2 tablespoons minced ginger
  • 4 cloves of garlic, minced
  • 1 large carrot, peeled and diced
  • 1 tablespoon kosher salt
  • 2 teaspoons mustard seeds
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground fennel
  • 1/2 teaspoon red pepper flakes
  • 1 cup red lentils, rinsed
  • 1/3 cup quinoa, rinsed
  • 5 1/2 cups water, divided
  • 3/4 cup full-fat coconut milk
  • 1 cup frozen peas, thawed
  • 3 tablespoons lime juice


  • unsweetened coconut flakes, toasted
  • sliced almonds, toasted
  • fried shallots
  • chili oil


  • Heat the olive oil in a large pot over medium heat. Add the onions and cook them for about 5 minutes, stirring frequently to keep the onions from burning. Next, add the ginger, garlic, and carrots and stir for another minute. Add the salt, mustard seeds, turmeric, coriander, fennel, and red pepper flakes. Stir to coat the vegetables with the spices.
  • Add the red lentils, quinoa and 5 cups of water. Save the remaining 1/2 cup of water for later. Increase the heat to medium high and bring the water to boil. Reduce the heat to low, and simmer the lentils and quinoa for 30 minutes, covered. You want this to be a low simmer, so you may want to transfer the pot to a smaller burner.
  • Uncover the pot and stir in the peas, remaining water, coconut milk, and lime juice. Turn off the heat and taste the soup. Adjust the seasonings, adding more salt if necessary.
  • Transfer the soup to bowls and top with toasted coconut flakes, sliced almonds, fried shallots, and chili oil, if desired.


I recommend rinsing the red lentils just before you add them to the pot. The lentils tend to clump up very easily. If you rinse them ahead, you will probably end up with a large block of red lentils, though they will separate during the cooking process.


Serving: 1serving | Calories: 462kcal | Carbohydrates: 54.4g | Protein: 17.3g | Fat: 21.2g | Saturated Fat: 14.4g | Sodium: 1249mg | Fiber: 9.9g | Sugar: 3.6g
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