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REd lentil soup with coconut cream, lime and chili served in a blue bowl.

Coconut lime red lentil soup

A vegan red lentil soup with lime and coconut. Inspired by the flavours of South-East Asia, this coconut cream soup is tasty, spicy and ready in 30 minutes.
Course Soup
Cuisine Asian
Keyword coconut cream soup, coconut red lentil soup, vegan blended soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 people
Calories 667kcal
Author Eva | Electric Blue Food


  • 100 g red lentils dried
  • 1 chili eg. daredevil, piri-piri
  • 1 shallot small, or half a large one
  • 1 lime juiced
  • 250 ml coconut cream
  • 250 ml boiling water
  • 1 tbsp coconut oil
  • 1/3 tsp salt
  • 1 tbsp cilantro minced


  • Set the kettle on and bring the water to a boil.
  • Peel and mince the shallot. Seed and mince the chili. Warm the coconut oil on medium heat and add the shallot and chili. Sauté 4 minutes, until soft.
  • Add the red lentils and the hot water. Stir in the salt. Add half of the lime juice and cook on medium heat for 10 minutes or until the lentils are cooked through and split.
  • Stir in the coconut milk and the rest of the lime juice. Bring to a boil and cook 3 more minutes. Remove from the heat and blend. Top with fresh cilantro if desired (optional).


The nutritional information provided in this recipe card is made by an online calculator and meant to be used as a guideline only.


Calories: 667kcal | Carbohydrates: 42g | Protein: 18g | Fat: 51g | Saturated Fat: 45g | Sodium: 405mg | Potassium: 999mg | Fiber: 19g | Sugar: 3g | Vitamin A: 248IU | Vitamin C: 39mg | Calcium: 54mg | Iron: 7mg