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Red lentil, carrot and coconut soup

20 votes

This spicy slow cooker vegetarian soup won't break the bank. It's perfect on a cold winters night.

30 Minutes

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  • 1 tablespoon vegetable oil
  • 2 onions finely chopped
  • 4 cloves crushed garlic
  • 2 teaspoons tumeric
  • 2 teaspoons cumin seeds (or cumin powder)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 long red chill finely chopped (optional)
  • 1 can tinned tomatoes including juice
  • 1 cup water
  • 2 large carrots cut in half lengthwise, then thinly sliced
  • 2 cups red lentils
  • 1 tablespoon  lemon juice
  • 5 cups vegetable or chicken stock
  • 1 can coconut milk
  • To decorate: thinly sliced lemon (optional); finely chopped coriander (optional)




  1. In a large frying pan, heat the oil over a medium heat.
  2. Add onions and cook stirring until soft.
  3. Add garlic, turmeric, cumin seeds, salt, peppercorns and chili pepper and cook stirring for 1 minute.
  4. Add tomatoes and bring to the boil. If using whole tinned tomatoes break up into smaller pieces using the back of the spoon. Add 1 cup of water to your empty can of tinned tomatoes and swirl to collect any remnants before adding to the pan.
  5. Put lentils in a sieve and rinse thoroughly under cold running water before adding to the pan.
  6. Stir in carrots, lemon juice and stock.
  7. Transfer mixture to your slow cooker. Cover and cook on low for 8- 10 hours or high for 4-5  hours. If you don’t have a slow cooker leave in the pan and turn down to a simmer. Simmer until the red lentils have cooked. Approximately 30- 40 minutes. Stir at regular intervals to make sure they don’t stick on the bottom of the pan.
  8. Just before serving add the coconut milk and cook until heated through.
  9. Ladle into bowls and top with lemon slices and coriander if using.
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