Red Lentil Soup with Coconut Milk and Spinach (Durotherm)

6 Servings

35 minutes 10 minutes active

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Our red lentil soup is a simplified spin on a Goan staple. Split red lentils, the foundation of the dish, cook in minutes, making this a quick weeknight meal. The blend of coriander, fennel and turmeric capture the essence of the dish's complex spicing without requiring the cook to pull out half the spice cabinet. A shot of lime juice cuts through the starchiness. Fresh ginger added welcome brightness and adding a portion of it at the end kept the flavor vibrant; grating the ginger on a wand-style grater was best. If you can’t find ground fennel, grind whole seeds in a mortar and pestle or a spice grinder. Both virgin and refined coconut oil worked, but virgin had a slightly stronger flavor. Yellow and brown mustard seeds both were good.




Don’t substitute brown or green lentils for the split red lentils. Red lentils break down as they cook, thickening the cooking liquid and providing the ideal texture for this soup. Other lentil varieties remain intact even when fully cooked.

35 minutes

10 minutes active


  • 1

    medium yellow onion, diced (about 1 cup)

  • 2

    tablespoons coconut or peanut oil


Anthony D.
January 6, 2023
Great Recipe, quick to put together
Great flavor from common ingredients.
Lisa H.
October 14, 2022
Red Lentil soup with coconut milk
Very flavorful and delicious. This is a regular menu item in our home.
Jane W.

Can I use a regular pot? Simmer for the 15 minutes at the end?

Lynn C.

Hi Jane -

Here is our stovetop version of this recipe:

The Milk Street Team