Red lentil soup with ginger and coconut

This is my absolute favourite lentil soup! I have probably made it hundreds of times by now, but I never get bored of it. I have cooked it for many of my friends, my extended family and even served it on my birthday dinner many years ago. It has always been a success.


It is also a perfect soup to make a huge pot of, as it will only improve after a day or two, and it works well to freeze as well. When I studied dietetics at the University of Gothenburg I used to make a large pot of it and portion it out in lunch boxes, which I froze and later on brought to school. As a student it was the perfect lunch, it did not only fill me up with good nutrients and gave me long lasting energy, it was also a great way to not need to cook every day, and it was also very cost effective. 


Although most of my closest friends already have this recipe, I definitely feel like it deserves a place on my blog. Hopefully there is someone else out there that would like to test it. I can pretty much guarantee you will like it! Even my dad likes it, and he usually doesn't like lentils, chili or ginger, but he likes coconut so there is something in it for everyone :) 



Ingredients, 4 portions:

  • 1 medium sized red onion

  • Half a thumb, or 1” bit of ginger

  • 4 cloves of garlic

  • ½ tsp chili flakes

  • 5 carrots

  • 1 tbsp vegetable bouillon

  • 1.5 cups (3.5 dl) dried red lentils

  • 1.5 liter water

  • ½ can coconut milk

  • Cilantro (optional)

  • Green peas (optional)


  1. Start with peeling the onion, finely chop and begin to gently fry

  2. While the onions are frying, peel and finely chop the garlic and ginger and add to the pan along with the chili flakes and stir to golden

  3. Peel the carrots, chop into “coins” and add to the pan

  4. Stir everything, making sure it doesn’t burn – add a little water if needed

  5. Rinse the lentils thoroughly in water and add to the pan along with the water and vegetable bouillon

  6. Bring to the boil. Once boiling turn down the heat and put the lid on. Cook for 10 minutes or until the lentils are soft

  7. Add coconut milk, peas and top with cilantro before servin (Approximately serves 4-5)


The soup is filling and nice to eat just on it’s own, but it can also served with a piece of whole meal bread with for example sliced avocado or almond butter on top.

RecipesAubrey Moller