Lemon Coconut Lentil Soup, Vegan and Gluten-Free

The best recipe for Lemon Coconut Lentil Soup
best recipe lemon coconut lentil soup vegan gluten free

Lemon Coconut Lentil Soup, a warm bowl of lentils seasoned with smoked paprika, cumin, coriander, hot pepper flakes, then mellowed out with coconut milk for a warm and comforting meal!

I’m hell-bent on sticking to my grocery budget this month, which means by the end of the week its slim pickings in our kitchen!  I looked through the pantry, emptied out the refrigerator and this is what I came up with!  A meal that is super nutritious, high-protein, vegan, gluten-free, fiber-filled and…yup, another recipe that is made in under an hour!

lemon coconut lentil soup vegan gluten free recipe

We had this soup for dinner one night and lunch the next day,  

2 meals made with easy-to-find ingredients and minimal effort!

Here are the nutrition fact per serving:

  • 161 calories
  • 7 grams of fat
  • 19 grams of carbohydrates
  • 7 grams of protein
  • 7 grams of fiber
best recipe lemon coconut lentil soup vegan gluten free

Lemon Coconut Lentil Soup

The best recipe for Lemon Coconut Lentil Soup
Course Main Course, Soup
Cuisine American, Gluten Free, Vegan
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 311kcal
Cost $


  • 2 tablespoons coconut oil
  • ½ yellow onion minced
  • 3 cloves garlic minced
  • 2 stalks celery chopped
  • 2 carrots chopped
  • teaspoons smoked paprika
  • teaspoons cumin
  • ½ teaspoon coriander
  • 4 cups vegetable broth
  • 4 cups water
  • 2 cups red lentils
  • ¼ cup tomato paste
  • 1-2 tablespoons fresh lemon juice
  • cup full-fat coconut milk
  • sea salt and pepper to taste
  • pinch crushed red pepper flakes
  • Fresh cilantro for garnish optional, but highly recommended
How many Ounces Are in a Cup?
How many Grams are in a Cup?


  • Melt coconut oil in a large soup pot over medium heat, add onion and sauté until translucent.
  • Add garlic and sauté until fragrant. Stir in celery, carrots, smoked paprika, cumin and coriander and sauté an additional 5 minutes.
  • Add broth, water, lentils and tomato paste. Bring to a boil, reduce heat, cover and simmer until lentils are tender, around 30-45 minutes.
  • Stir in lemon juice, coconut milk and season with sea salt and pepper to taste.
  • Top with crushed red pepper flakes, lemon wedge and fresh cilantro prior to serving.
  • Enjoy 🙂


Calories: 311kcal | Carbohydrates: 45g | Protein: 17g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 743mg | Potassium: 825mg | Fiber: 20g | Sugar: 5g | Vitamin A: 4180IU | Vitamin C: 9mg | Calcium: 64mg | Iron: 6mg
Cristina C. RD LDN

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