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Vegetarian, Meal soups and plant based

Red lentil coconut soup with flatbreads

Red lentil coconut soup with flatbreads is a vegetarian dish for 4 people, ready in 35 minutes, very easy to make, for about €1.50 per person. It comes together because red lentils need no soaking and thicken the soup on their own, and a quick half blend keeps some texture.

A red lentil soup with tomato and coconut milk, quick, mild and spiced, with warm flatbreads on the side.

Red lentil coconut soup with flatbreads
Total time
35 min
Difficulty
Very easy
Cost per person
€1.50
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

This soup is bright orange, silky, and gently spiced, with curry powder balanced by sweet coconut milk. Tomato brings a little acidity that keeps the bowl from tasting flat, and the red lentils melt into the broth without ever going mushy. Blending it only halfway leaves a bit of bite, which makes it more interesting than a fully smooth puree.

It's an easy weeknight dinner for cold evenings, warm and filling without demanding much effort. Kids usually like it for its mild sweetness, especially if you go easy on the curry powder, and the warm flatbreads are perfect for scooping up every last bit. Mon Chou likes to bring it back into rotation through fall and winter.

The ingredients

4 people

Pantry

  • Red lentilsoften in the pantry 250 g
  • Crushed tomatoesoften in the pantry 400 g
  • Curry powderoften in the pantry 2 tsp
  • Coconut milkoften in the pantry 20 cl
  • Vegetable brothoften in the pantry 75 cl
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Garlic 2 cloves
  • Cilantro 1 sprigs

Bakery

  • Wheat tortillas 6

Allergens Gluten

The step by step recipe

  1. Rinse the red lentils under clean water.

    Rinse until the water runs nearly clear, the soup will taste cleaner.

  2. Sauté the onion and garlic in the oil with the curry powder. 4 min

    One minute of cooking is enough to wake up the spices.

  3. Add the lentils, tomatoes, and broth, then let it cook. 20 min

    Stir occasionally, the lentils tend to sink and stick.

  4. Pour in the coconut milk, season with salt and pepper, and blend roughly. 3 min

    Blend only halfway so you keep some texture.

  5. Warm the flatbreads dry in a skillet and serve them with the soup, topped with cilantro. 4 min

    A squeeze of lemon juice brightens all the flavors.

Our tips to get it right

  • Taste the curry powder after the four minutes of cooking the spices, you can add a pinch more if you like it stronger.
  • If the soup thickens too much as it cools, stir in a little hot water or broth when reheating, since the lentils keep absorbing liquid.
  • Warm the flatbreads just before serving, they lose their softness if they sit around too long.

The variations

  • Swap the vegetable broth for chicken broth if you're not cooking for vegetarians.
  • For a spicier version, add a pinch of chili powder or a dash of hot sauce right before serving.
  • For kids, cut the curry powder in half and cut the flatbreads into triangles for dipping.

What to serve it with

  • Plain yogurt to cool it down
  • A fresh cucumber salad
  • Warm mint tea

Storage

The soup keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, ideally before adding the coconut milk if you want a smoother texture after thawing. Reheat gently on the stove, adding a little water or broth as needed.

Questions about this dish

Can you use green lentils instead of red lentils?

Green lentils take longer to cook and don't break down the same way. If you use them, add about 10 extra minutes of cooking and blend more to get a similar texture.

Can this soup be made ahead?

Yes, it's easy to make the day before, and the flavor actually rounds out overnight. Reheat it gently and loosen with a little broth if it's thickened too much.

Can you use a different bread instead of flatbreads?

Yes, naan or toasted slices of country bread work very well instead. The key is having a sturdy bread that can scoop up the soup.

Can the coconut milk be swapped for something lighter?

You can use soy cream or light coconut milk, though the result will be a bit less creamy. The soup still stays flavorful thanks to the curry powder and tomato.

How long does it take to make a red lentil coconut soup with flatbreads?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a red lentil coconut soup with flatbreads?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a red lentil coconut soup with flatbreads cost?

About €1.50 per serving, or €6.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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