This easy red lentil soup is an easy one-pot meal you’ll want to make again and again. Using dried red lentils, plus simple spices like ginger and turmeric; it comes together with coconut milk for a creamy (without a drop of cream), hearty, and seriously simple vegetarian meal made in the crockpot or stovetop.

Overhead shot of red lentil soup in a white bowl garnished with cilantro and lime slices.

5 star review

“I still swear by this recipe years later for an easy one-pot soup. It is SO simple and so yum. ”

– Ainsley
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Simply Spiced Red Lentil Soup Gets a Glow-Up

Ohhhhhh, I’m so excited to share this wild simple, ultra delicious spiced red lentil soup with you! I’ve been a big fan of red lentils for a long time, from how hearty and filling they are, to how, when cooked, they melt into a rich, creamy, satisfying supper. Really, I’m a big fan of lentils in general (see my top-rated slow cooker lentil soup for proof!).

I developed this particular twist on glowing red lentil soup for the annual holiday potluck last year at the yoga studio where I practice and teach. Looking for something filling and comforting, but also meat-, gluten-, and dairy-free, I landed on this combo of turmeric (that’s where the glow comes from!), red lentils, and coconut milk.

Now, to be clear, I know that lentils are never going to be the most glamorous item on a holiday potluck buffet. And, at the beginning of the night, not many people ventured to taste it. But, once a few people dipped into the warm pot of goodness, word spread around the party, and it ended up being the very first dish to go. People were scraping the bottom of the pot, in hopes of savoring a few last bites of this warming, cozy, wholesome vegetarian slow cooker recipe.

The best part is that this crockpot red lentil soup is that it can be prepared in on the stovetop, or or in the slow cooker. For the party I used the slow cooker, because I was able to transport and served it warm all night long. Of course, use whatever works best for you!

Overhead shot of red lentils, tomatoes, onion, turmeric, ginger, garlic, coconut milk, and lime wedges in a black slow cooker.
Overhead shot of red lentils, tomatoes, coconut milk, onion, and spices in an Instant Pot.
Overhead shot of red lentil soup in a white bowl garnished with cilantro and lime slices.
Mason jars filled with red lentil soup.

A Few More Notes

  • Serve with rice, crusty bread, or naan for a complete and filling meal.
  • Add a splash more water or stock for a thinner consistency.
  • This soup freezes well. Check out this post for my top freezer tips.

This Recipe Is…

5 stars (22 ratings)

Easy Red Lentil Soup w/ Coconut Milk (Crockpot + Stovetop!)

by Robyn Conley Downs
Servings: 6
Prep: 10 minutes
Cook: 30 minutes
Total: 45 minutes
This easy red lentil soup is an easy one-pot meal you'll want to make again and again. Using dried red lentils, plus simple spices like ginger and turmeric; it comes together with coconut milk for a creamy (without a drop of cream), hearty, and seriously simple vegetarian meal made in the crockpot or stovetop.
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Ingredients

  • 1 tablespoon coconut oil or ghee
  • 1 yellow onion, finely chopped
  • 1 teaspoon turmeric
  • 2 cloves garlic, minced or finely grated
  • 1 tablespoon grated fresh ginger
  • 2 cups dry red lentils, rinsed and picked over
  • 5 cups water

To Add at the End

  • 2 (15-oz) cans diced tomatoes
  • 1 cup full-fat canned coconut milk
  • 2 teaspoons honey, or coconut sugar for vegan
  • 2-4 teaspoons kosher salt
  • 2 tablespoons fresh lime juice

Equipment

Instructions 

Crockpot Instructions

  • Heat a medium pan over medium heat. Add the coconut oil, onion, and pinch of salt. Cook, stirring frequently, until the onions are tender, about 8 minutes. Add the turmeric, garlic, and ginger, stirring until fragrant, about 2 minutes.
  • Add the onion mixture, lentils, 1 teaspoon salt, and water to a 6-quart slow cooker. Cover and cook on high for 4-5 hours, or low for 6-8, or until the lentils are very soft and begin to break apart, adding additional water if the mixture begins to dry out.
  • Add the tomatoes, coconut milk, 1 teaspoon of salt, honey or coconut sugar, and lime juice, stirring to combine. Taste, and keep adding salt until the soup is flavorful and balanced. Salt is the key, here, so taste and keep adding until it’s super flavorful. Serve with chopped green onion, cilantro, and additional lime juice to taste.

Stovetop Instructions

  • Heat large pot or Dutch oven over medium heat. Add the coconut oil, onion, and pinch of salt. Cook, stirring frequently, until the onions are tender, about 8 minutes. Add the turmeric, garlic, and ginger, stirring until fragrant, about 2 minutes. Add the lentils, water, and 1 teaspoon salt, stirring to combine.
  • Cover, bring to a boil, reduce to a simmer, and cook on low until the lentils are tender, about 25-35 minutes, stirring occasionally, adding additional liquid if necessary.
  • Add the tomatoes, coconut milk, 1 teaspoon of salt, honey or coconut sugar, and lime juice, stirring to combine. Taste, and keep adding salt until the soup is flavorful and balanced. Salt is the key, here, so taste and keep adding until it’s super flavorful. Serve with chopped green onion, cilantro, and additional lime juice to taste.

Notes

  • Optional toppings include sliced green onions and chopped fresh cilantro.
  • Serve with crusty bread, naan, or rice if you like.
Course: Main Course, Soup
Cuisine: American

Nutrition Information:

Serving: 1 (of 6), Calories: 335kcal, Carbohydrates: 41g, Protein: 17g, Fat: 13g, Saturated Fat: 10g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Sodium: 595mg, Potassium: 703mg, Fiber: 19g, Sugar: 5g, Vitamin A: 26IU, Vitamin C: 6mg, Calcium: 50mg, Iron: 5mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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