Coconut Lentil Soup with Lemongrass and Ginger

16 45 645
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 5
Coconut Lentil Soup with Lemongrass and Ginger
Health Rating
A healthy vegan soup made with red lentils, coconut milk, and butternut squash. Serve over hot cooked rice.


2 cup Red lentils, raw ((or yellow split peas), sorted and rinsed well)
1 medium Yellow onion (diced)
7 cup Vegetable stock/broth, gluten-free (6-8 cups; can also use; broth; water; add less for a thicker soup)
2 cup cubes Pumpkin (diced; or butternut squash)
1 can(s) (15oz) Coconut milk
1 tbsp Lemongrass paste
1 tbsp minced Ginger root (fresh; finely grated (use a microplane))
1 tbsp Garlic (fresh)
1 tbsp Curry powder (or to taste, some powders and pastes are spicier than others))
2 leaf Kaffir Lime Leaves (fresh; frozen (or strips of; zest))
1 pinch Salt (to taste)
1/8 tsp Stevia sweetener, powder (a little - to taste)
1/3 cup Cilantro (coriander) (fresh; garnish)
2 green onion (stem) Green onion, scallion, ramp (sliced; garnish)
1 tsp, minced Red Thai chili pepper (sliced green or red Thai chiles, garnish)
2 1/2 cup Brown rice, long-grain, cooked (hot; for serving (optional))


  1. Place lentils, onion and vegetable broth in a 3-4 quart pot. Bring to a simmer, cover and cook until lentils start to soften, about 15-20 minutes. Add the diced squash, coconut milk, lemongrass paste, ginger, garlic, and kaffir lime leaves. Season well with salt, to taste. Bring back to a low simmer and cook until the lentils have completely broken down and squash is tender. Taste and adjust any seasonings as desired. Add a pinch of sugar.
  2. To serve, ladle soup over hot, cooked rice and garnish as desired.

Nutrition Facts

Per Portion

Calories 645
Calories from fat 191
Calories from saturated fat 187
Total Fat 21.3 g
Saturated Fat 20.8 g
Trans Fat 0
Polyunsaturated Fat 7.7 g
Monounsaturated Fat 16.5 g
Cholesterol 0
Sodium 1669 mg
Potassium 1222 mg
Total Carbohydrate 85 g
Dietary Fiber 14.5 g
Sugars 3.6 g
Protein 28.6 g

Dietary servings

Per Portion

Grain 0.9
Meat Alternative 1.5
Vegetables 3.3

Energy sources

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