Thick and Creamy Lentil Soup with Lemon {Instant Pot or Stovetop}
This hearty lentil soup is thick and creamy and packed with flavor (not to mention pretty darn healthy)! Plus, it’s a cinch to make in the Instant Pot or on the stove!
I know the humble lentil often gets the side eye from some people.
You? Are you one of those side-eyers?
It’s ok. I still love ya.
A latecomer to the lentil party, I’ve officially arrived, and now I can’t be stopped.
I love lentils. Terribly. They are healthy and hearty and they adapt well to so many different flavors and recipes.
And I have a feeling that most of the people who are self-proclaimed lentil avoiders would change their tune if they had them in this thick and creamy lentil soup with lemon.
Or this amazing lentil chili. Seriously, it’s amazing. One of my favorite chilis ever and an oft go-to dinner in our house.
This Smoky Lentil Soup is also a major contender for lentil deliciousness (the rave reviews in the comments validate my love for this soup).
And you can’t forget about this Curried Lentil Soup OR this Green Lentil Soup with Curried Brown Butter.
Yeah, I guess I have a thing for lentils.
And lentil soup.
They are inexpensive, delicious…and they fare wonderfully well in a pressure cooker.
This hearty lentil soup with that hint of lemon definitely gives all those other lentil soups a run for their money in terms of “best ever” or “crazy deliciousness.”
It is thick and hearty. It is extremely flavorful while still maintaining a creamy, mild vibe (as in, it’s not in-your-face with strong and/or weird flavors).
And it’s easy…whether you make it in the Instant Pot (or other pressure cooker) or on the stove.
I’ve made this soup several times over the last month or so, shared the recipe (once I got it just right) with my Aunt Marilyn and a few friends, and we all agree: it’s a keeper!
What To Serve With This:
Cornbread muffins, flatbread or just simple pantry crackers (we’ve even pulled out the saltines before)
Fresh fruit or easy green salad
Thick and Creamy Lentil Soup with Lemon
Ingredients
- 1 tablespoon oil
- 1 cup chopped white or yellow onions
- 2 tablespoons tomato paste
- 1 teaspoon salt, I use coarse, kosher salt
- ½ teaspoon black pepper, I use coarsely ground black pepper
- 2 cloves garlic, finely minced (or 1/4 teaspoon garlic powder)
- 1 ½ teaspoons ground cumin
- ¼ teaspoon chili powder
- 6 cups low-sodium chicken or vegetable broth
- 2 cups red or brown lentils, rinsed and picked through (see note)
- 1 ½ cups (about 255 to 340 g) small diced carrots
- ½ to 1 cup canned coconut milk, reduced fat or regular
- 1 to 2 tablespoons fresh lemon juice
- Chopped fresh cilantro, for garnish
Instructions
- For the Instant Pot, using the Sauté function, heat the oil until shimmering. Add the onions and cook, stirring often, until they start to turn translucent, 2-3 minutes. Add the tomato paste, salt, pepper, garlic, cumin and chili powder. Cook for 1-2 minutes until the mixture is sizzling and fragrant.
- Add the chicken broth, lentils, and carrots. Give the mixture a good stir. Secure the lid, making sure the valve is closed. Cook on high pressure for 12 minutes (I select Manual and then dial up or down to 12). The Instant Pot will start on it’s own and beep when finished.
- Let the Instant Pot naturally release pressure for 10 min and then quick release the rest of the pressure. If liquid bubbles and spurts through the valve, close the valve and wait a few minutes before trying again.
- Stir in 1/2 cup of the coconut milk (adding more if you want extra creaminess), lemon juice, and additional salt and pepper to taste, if needed.
- You can leave the soup chunky or you can puree in a blender (or use an immersion blender right in the pot) to desired consistency. The soup will thicken as it cools.
- For the stovetop, in a large saucepan/pot, heat the oil over medium heat until shimmering. Add the onions and cook, stirring often, until they start to turn translucent, 2-3 minutes. Add the tomato paste, salt, pepper, garlic, cumin and chili powder. Cook for 1-2 minutes until the mixture is sizzling and fragrant.
- Add the chicken broth, lentils, and carrots. Give the mixture a good stir. Bring the mixture to a gentle simmer, and cook for 30-40 minutes until the lentils are tender. Stir often to prevent sticking (and moderate heat if needed).
- Stir in 1/2 cup of the coconut milk (adding more if you want extra creaminess), lemon juice, and additional salt and pepper to taste, if needed.
- You can leave the soup chunky or you can puree in a blender (or use an immersion blender right in the pot) to desired consistency. The soup will thicken as it cools.
Notes
Recommended Products
Recipe Source: inspired by this recipe at Allrecipes (I created an Instant Pot version and altered a bunch of ingredients) after Rachel, a MKC reader, clued me in to its deliciousness
123 Comments on “Thick and Creamy Lentil Soup with Lemon {Instant Pot or Stovetop}”
This soup has been in our regular rotation for years. The perfect hearty soup for a winter meal. Bonus: kid-approved!
This soup looks great, but can I substitute the coconut milk for water or chicken broth, or maybe milk or half and half?
You could definitely try!
Popping in again to say that this continues to be one of my favorite soups ever! It’s so delicious. I have made it with many types of lentils, this most recent time I decided to throw caution to the wind and use black caviar lentils (from Rancho Gordo) and it turned out awesome! I cooked for 17 minutes in the instant pot and the black lentils were perfectly done. They hold their shape but can also be blended easily.
Just made this for the fifth or sixth time. I took a pot to a friend whose husband is very ill. I’d been bragging about this recipe, and she said she had a good recipe also. We agreed to swap, but then she texted me “Love the lentil soup. Better than my mum’s.” So I guess that settles that!
I also took her a pot of your white chicken chili, and eight of your chocolate ginger molasses cookies (which I’ve made about ten times since you posted the recipe, and I keep them around. I never keep cookies around). She’d already loved the chili. About the cookies, she said “Cookies are amazing. Surprise ginger.” I offered to make her a full batch, and she begged me not to 🙂
Update. I had everything except the carrots, so I made this anyway and tossed in peas and corn — no big deal, right? Wrong. The result was bitter and not at all good. So I went out for carrots the next day and cooked them in. Soup fixed. I can’t really taste the carrots but I guess they add necessary sweetness. Who knew.
Thank you Mel. I made this tonight with naan to go along with reading about Jacob and Esau and the pottage. The red color was perfect! I think your other lentil soup with ham is my favorite recipe though.
This recipe is wonderful and one of my favorites – it makes the most delicious, creamy lentil soup, with lovely overtones of broth, cumin and lemon.
(Is it just me, or is it really satisfying just to stir that nice, thick soup? 🙂
The only sub I make is to use evaporated milk in place of the coconut milk (as we have some fussies in the house).
Thanks again, Mel!
Thanks for your review. I’m in Greece right now and coconut milk is not readily available, but evaporated milk is, so I’ll do the swap!
I made this recipe exactly as written in my Instant Pot (using the full cup of coconut milk). It was a tasty soup and I will probably make it again. But I have a question I hope someone can answer for me:
I have struggled to like my Instant Pot and I made this soup hoping it would convert me to using the Pot more often. However, I’m still not convinced. The time it took to cook the soup after sautéing the vegetables (coming up to pressure, cooking, letting pressure fall and releasing pressure) was 40 minutes, exactly the same amount of time it would take to cook in a pot on the top of my stove. The only added work for using the stove top is needing to stop occasionally to stir the soup to prevent sticking, and as I am already in the kitchen doing other dinner prep this is not a bother. When all is said and done, if I use the Instant Pot it takes the same amount of time (sometimes longer) and I still have a pot to wash. And in addition I have to get the slightly-heavy appliance out of my pantry and put it back again when I am done. What is the advantage of using the Instant Pot? Is the flavor or texture better? Does anyone have some insight?
Hi Betsy, I think for recipes that take about the same time in the Instant Pot as they would on the stovetop, it really boils down to personal preference and the appeal that the Instant Pot is “hands off” – no stirring or worrying about the lentils sticking. Some people really love using electric pressure cookers like the Instant Pot no matter the recipe, whereas I know a lot of people that have given away their Instant Pots in favor of just continuing to cook on the stovetop. Really just a matter of personal preference, I think!
Thank you Mel for taking the time to reply. Your recipes are always wonderful and I appreciate your insights into all things food!
Love this soup so much! Especially for lunch leftovers :).
Could I use a can of fire roasted tomatoes in this? I really love canned tomatoes in soups (esp with carrots)
You could definitely experiment! Sounds yummy.
How many main-dish servings does this make?
6-7
Another great soup. I had someone give me 10 bags of lentils and I almost just gave them away to someone else but then I thought of you. This doesn’t look pretty (my kids did NOT want to eat it) but then they enjoyed it. They said, well, it wasn’t my favorite recipe that I’d ask for on my birthday, but it was yummy. 🙂
I did look for a note about what “picking through the lentils” meant (I even looked at some of your other lentil recipes) but I can’t figure it out. I googled it…does it just mean to look for tiny rocks?
Hi Allison, yes, sorry for the confusion. I just look through them to pick out any tiny bits of dirt or rocks. I’m glad your kids *mostly* liked this. Haha. It’s one of my favorite soups, but I agree, it won’t win any awards for looks or make it on the birthday meal wish list, that’s for sure! 🙂
I discovered this recipe about 6 months ago and it’s now on weekly rotation. My kids ask for it! I’m in trouble if I don’t have some in the fridge at all times. Thanks for a great recipe.
I make this soup all the time as it is terrific to take to work (I work in a busy ED so need something that’s grab and go and I like it cold too). This weeks batch was a little thick as it went a little longer in the instant pot. It made an awesome vegetarian burrito filling.
This is my go-to favourite soup recipe! I have made it countless times and it is always delicious! I usually add a red capsicum/red pepper in with the onion at the start, as well as some broccoli when it starts simmering and some peas, right at the end – just to bulk up the veggie (I especially recommend the peas)! I also use veggie stock and it works great 🙂 Thank you Mel for bringing this recipe into my life!
This is so delicious! My lentils weren’t red so its not as pretty but boy does it taste good! Thanks Mel!!
Funny story: I was planning to make this tonight for dinner, but didn’t have a lemon. So I texted my sister to get her opinion on what I should sub, either bottled lemon juice or fresh lime juice. She texted back, “Ok this is hilarious because I am right now making thick and creamy lentil soup with lemon. Ha!” What kind of awesome sisterly brain wave is that? Neither of us had made it before, and we certainly hadn’t talked about it before. I just had to share. And for the record, the lime juice worked beautifully, in case anyone has the same problem as me! We loved this soup! (It was extra yummy with some of your homemade french bread to dunk!)
Haha, that is the best, Kim! I love that you and your sister are so aligned in your dinner planning! (Glad it worked out with lime!)
Finally a lentil soup my whole family likes! Thank you!
Wow! Delicious! Just made this soup today and it is awesome! It was a hit with everyone! The only problem is I keep going back to it.
Amazing! You never fail to disappoint. ( and yes, when my kids weren’t looking, I literally licked my bowl.)
Haha. No judging here. 🙂
This was the perfect post-Thanksgiving dinner! So good…
Hi there,
I have another question about the soup. If I was prepping it in advance and then reheating the following day in a crockpot to serve at lunch, would I wait and stir in the coconut milk and lemon until then? Or is ok to stir it in when making it and then reheat as is?
Thanks for your help! 🙂
I think I would stir it all in and reheat it just like that (vs adding the coconut milk and lemon juice later).
Hi! This may be a silly question…
Are red lentils and split red lentils the same thing? If not, would split red lentils work do you think? Thinking of naming this for my school’s soup club! Delish! 🙂
*making, not naming. Darn autocorrect.
I use whole lentils for this recipe, but you might be able to use split lentils – they’ll probably cook down quite a bit more.
Ok…I’ll admit. I was SUPER skeptical about this one. But I have been making Mel recipes for a year now and she never disappoints. We followed the recipe exactly and ate it with a side of naan. Delicious. Filling. Healthy. Thanks, Mel!
Phew! I was nervous when I started reading your comment. So happy you loved it, Molly! Thanks for letting me know. 🙂
Mel, this is a delicious healthy lunch option! I had it today with a dollop of homemade plain yogurt and some toasted pumpkin seeds. I added some of your pickled onions to a green salad and topped with goat cheese and a creamy balsamic dressing I also make with homemade Greek yogurt. Satisfying and hearty. Thanks (as usual) for another winner!
Wow, what a yummy lunch!
Yes, I agree, Mel! Yesterday was day 3 in a row…day 2 and beyond I added toasted cumin seeds and a squeeze of fresh lemon to the yogurt in the soup – WOW!! I think I could LITERALLY eat this every day for the rest of my life.
The soup absorbed a lot of the liquid after I refrigerated it, so I just add a little water to get the consistency I like about halfway through microwaving and then finish heating it. Garnish and dig in – DELISH!!! Thanks again – have a GREAT weekend! 😀
Made this for the first time tonight. It was exceptional! I’ve never used red lentils before, but I know I will use them all the time now. It was nourishing, healthy, quick and delicious. Everything you want in a weeknight meal.
I live this soup! I’ve tried many lentil soup recipes but the addition of the coconut milk in this one puts it over the top! My kids love it too and call it curry soup because of the coconut milk flavor:)
I just made this recipe… simple but very tasty… I put 1 cup of the coconut milk (lite ), and that took it to the top!!!! Served it with some pita bread …
Question though Mel… is it really kinda like mushy.. ? I cooked the soup in the IP for 12 min, I didn’t even need to use the immersion blender … but the carrots were still chunky ..(. I used red lentils)…
Thanks again for a superb recipe! God bless you more…
Hey Mel – the lentils will definitely be softer if they are of the red variety. You can try cutting the carrots much smaller to help even it out.
This is everything I want in a recipe—simple, inexpensive, healthy, refreshing, delicious, and so satisfying. Even the teenagers that happened to be over when I was making it gobbled it up and kept asking for more!
Made this tonight and wow!! Loved it! I used red lentils, Instant Pot version, and immersion blender. Even my three picky kids loved it, and with the red lentils it was a lovely orange color–super appetizing. We served it with a side of naan. Thanks for another winner, Mel!
I wanted to love this since I love mkc, but it just didn’t have enough going for us. I think you really need to love plain lentils because it’s pretty much just lentils… But I love ya Mel! Just wanted to warn any others who might not be sure about the ingredient list. We put cheese and tortilla chips on top to make it better but I don’t think I’d make again. I’m still up for trying your other lentil dishes though!
Thanks for the recipe! I made this in the instant pot last night and it was delicious! The lemon and coconut milk at the end really took a plain soup and elevated it to something very flavorful. Cilantro also worked well. I used green lentils because it’s what I had and did 1.5 times all the ingredients in the recipe (3 cups lentils etc) so I had leftovers and my 8 quart managed the extra quantity.
Does the coconut milk give it a very coconutty flavor? I know that’s a dumb question but I’ve found in other recipes where coconut flour or oil kind of take over and I dont really want to know they are there so much. 🙂 just curious.
I don’t think it overpowers the other flavors.
This was so good. I always want to like lentil soup and many that I’ve tried are passable. But this one was delicious and will go into our regular rotation.
I had to comment because dinner tonight was so amusing! Husband, son and I loved this soup. But my three girls were funny to watch. We have a rule that they have to take as many bites as they are old. The girls were not liking it. 13 year old would shiver after every bite and I laughed cause I’m a nice mom like that. Not sure what their deal was cause I thought the soup was awesome! I have learned that I love lentils.
Thank YOU for this great recipe….
I store and use brown/green lentils and red lentils. Actually like brown lentils best, but real true brown are hard to find anymore, mostly now can only find the greenish brown ones….both cook the same, but we like the brown to make my famous lentil tacos…..even my meat loving sons looovvve them!!!
I was surprised you mixed the red and green knowing the reds break down when cooked, but will now try that 🙂 . Another recipe I made up: red lentil tomato soup, a fave of my meat loving sons!! Keeping it as healthy as I can, while appealing to their tastes. I do the same with using wheat and have them loving whole wheat bread, and a golden wheat patties recipe I made up.
Lentils are amazing! Been using them for over 20 years now and keep discovering recipes or making them up. My dear sis is one who thinks she hates them, but I can get her to eat my chocolate lentil cake…..it’s delish.
Sounds delicious! Lentils simply do not get the attention they should. Heck, I didn’t even know they existed until I was in my 20s and the field cook at my archaeological field school cooked us some. She always did an experimental dish. I was one of the few who didn’t eat the pizza instead!
The coconut milk is an interesting addition. I’ll have to try it.
FYI, lentil soup dishes tend to freeze well in the proper containers, if you should have any leftovers.
Waiting for the big snowstorm to hit. Made this. So delish! Thanks for another amazing recipe.
Stay safe!
Have you tried freezing this soup yet?? I always love making a double batch of soup I can freeze for a different night.
Yes, it freezes great!
This soup is delicious! Easy to throw together and the whole family (with 4 little kids) gobbled it up!
Mel, the soup is in my instant pot, and it already smells delicious. Yay! I keep forgetting to ask you this instant pot question… In your experience, is there a general amount of time it takes to build up pressure, that you can add to the cooking time to know exactly how long a recipe might take? For instance, this one cooks for 12 minutes, +10 minutes of slow release pressure. But then, I know it always takes time to build up pressure before that starts… maybe 5 to 10 minutes, depending on how hot it was after sautéing? Just wondering if you have any general guidelines on this, or if it varies for different instant pots/recipes. Having that time included at the top of a recipe along with prep time and cook time would be helpful when planning instant pot recipes, but maybe that isn’t very feasible? Just wondering if you have any ideas on that.
I know what you’re saying, Kamber. I haven’t included the times for those factors mostly because, like you suggested, a lot depends on the size of the pressure cooker, type, brand, etc. but I can try to start giving some guidelines to help!
Thanks, Mel! Just wanted to report and say this soup was awesome! Especially on the second day, all the flavors blended so beautifully!! Yum! fyi…It took 11-12 mins to build pressure in my 6qt pot. I am going to start taking better notice of how long it takes with the various recipes ideas. I’m kind of new to the Insta pot, but it’s so easy and I’m loving all your recipes!
My husband just gave the ultimate compliment on this soup. “Is there bacon in this?”
Hahahahaha!
This was absolutely delicious. Another family in my small group are vegetarians, so I am always looking for new vegetarian recipes, and if I can make it in my new instant pot, that’s a bonus! This was perfect (so easy!) and delicious and a hit with the non-vegetarians as well. Thanks for another winner!
Whoops! I meant to post the comment below on Mel’s Lentil Chili recipe. I’m sure her Lentil Soup with Lemon is great, but I haven’t tried it yet. 😉
For years I’ve been looking for a good chili recipe, and a good lentil recipe. I never imagined that a single recipe would finally check both boxes.
Thanks, Mel! 🙂
Delicious and easy. Next time I make it, I may take the spices in a completely different direction – so easy to vary! Thank you!
This was soooo good!!!!
I love this recipe! My friend found it on Sassy Radish in 2011. They give credit for the recipe to the book “In the Kitchen With a Good Appetite” by Melissa Clark. I wonder if she’s the original source.
Are green lentils different?? It’s all I have but I’m wondering if they would work or not?
I think they should work, Jen – just keep an eye on the cooking time in case they need another minute or so.
I just realized that my red lentils are actually red SPLIT lentils. Do you think these will cook up differently?
They’ll probably just cook a lot faster.
I loved this healthy soup! It was reminiscent of some of my favorite Thai dishes with the coconut milk, citrus, and cilantro. Thanks Mel :).
Hadnt found a lentil soup I liked, until now! Delicious!
I made this yesterday cuz I saw a picture of it on Instagram. It is so good!! My friends and I do a lunch group every week where we share recipes we love, and I made it for the lunch group even though I hadn’t tried it before, because everything I’ve made from you has always been a hit, and this was no exception! Already shared the recipe and am planning on making it again as soon as possible. Thanks!!
Thanks so much!!
Minus the coconut milk and some slight changes in proportions, this looks like the Melissa Clark (NY Times) red lentil soup that we love! The lemon really does take it over the top. Love having an instant pot version to try. Thanks for sharing! I think we will try this version for dinner!
This sounds amazing! Which instant pot do you own? There are so many options
I have the 6 and 8 quart models and recommend the 6 quart to almost everyone!
Mel. I’ve been following your blog since the very beginning and you never lead me astray. I’m officially banned from making a cookie recipe that comes from any source other than your blog because yours are the only ones that ever turn out right. That being said– I was very skeptical of this recipe. Ever since an unfortunate Lemon-Broccoli recipe debacle in early pregnancy a few kids back, I’ve given a side-eye to recipes where lemon doesn’t “make sense.” However. I love lentils. And I had all the ingredients to this on hand, including a lemon. And good heavens you are right. It is amazing! So unassuming, yet so delicious. My kids shocked my socks off by asking for seconds. Of lentil soup?? Seriously?? Winner-Winner-Lentil Soup Dinner. Amen.
Phew! I started reading your comment and was a little worried, but I’m so happy this ended up being a success!
Made this last night along with your Maple Pecan Crusted Salmon! Another fabulous Mel night! Everyone loved both recipes! So yummy! I told my oldest daughter, who is a photographer, she should gift you a family photo shoot if you’re ever in the Seattle area to repay you for all the deliciousness you’ve brought our way!
Oh wouldn’t that be fun! So happy you loved this soup (and that salmon recipe, too!).
Hey so, I made your smoky lentil soup with kale a while back and loved it, I would love to do more with lentils! I don’t know much about them, and back then I bought mine at the health food store but my budget has tightened since then and I wondered, where do you get your lentils? I’ve never noticed them in bulk at Costco.
I usually pick them up at my very average grocery store or get them online (i like the Bob’s Red Mill brand; usually buy them on Amazon).
Cooking right now….about 15 min to go before I can taste it!!! It is the first time I’ve made lentils.
I love lentils and I love soup and I love your recipes. So win, win, win. I’m putting this on the meal plan this week!
We had this delicious soup for dinner and I couldn’t stop eating it! The cilantro really sealed the deal for yumminess. I love meals like this that don’t make me feel guilty when I have seconds (or thirds).
Thanks for checking back in to let me know, Tami!
Sure! Right after I commented on this recipe, I sent a text to my married daughter and told her how yummy this lentil soup was. She responded right back that she made it for dinner too!
Hi Mel! I made this for my kids today for lunch with your applesauce oatmeal muffins. I homeschool and normally make only simple sandwiches or hummus plates, but this was easy enough to make and still get school done. They have had lentil soup before and like it, but they are always leary of the way it looks. They loved your recipe and said they want the leftovers for lunch tomorrow. I loved the instruction for IP. Thanks for another great recipe.!
I’m loving how many of you made this for lunch (wish I did, too!). You are a good (homeschooling) momma!
Made this tonight for dinner and OH MY deliciousness!! Used the Instant Pot directions. Two out of my four kids liked it, the other two didn’t care for it but they still ate it. Thanks again for ANOTHER great recipe to add to my rotation!
Thanks, Marne! Two out of four isn’t bad. 🙂
I did make it today! As soon as I read it I thought it was a godsend for a cold and windy day. It’s perfectly fantastic, and the easiest thing to put together. Thank you!!
Yay, Karen! Made me so happy to read this. Glad you loved it!
Thanks, Karen!
So excited! It’s making happy in the Instant Pot right now. I made my family a yummy, cheesy ziti casserole- which I cannot eat- and was wondering what I would have for dinner. This looks delicious and I had all the ingredients! Thanks!
Let me know what you think, Gwen!
Made this and loved it! My family is all home today for the holiday, so I whipped this up for lunch. And it served as my “tester” meal in my brand-new Instant Pot! 🙂 I’ve had another electric pressure cooker for years, but the nonstick finish started coming off so I knew it was time to part ways. This was so yummy (and healthy to boot!) – thanks for an excuse to break in my new toy. 🙂
That makes me so happy, Alicia! I’m such a dork but I get so happy to see people trying out just-posted recipes so fast! It’s freezing here; this would be such a perfect, warm lunch!
When I hover over the pic no pin button pops up to pin it. This actually happened on the last recipe too…..
It’s a glitch with my website right now that I’m hoping to fix ASAP. Meanwhile you can pin by hitting the “P” icon up on the gray sharing bar at the top of the post. Sorry for the inconvenience.
This is a great recipe! I have been making Lentil soup very similar to this, however, there a a few ingredient changes. I add a can of pureed pumpkin and 1 tsp ground ginger in place of tomato paste, milk and chili powder. I also begin the soup by sauteing chopped onion, celery and carrots. Thanks for reminding me to go buy some lentils 🙂
🙂
One of my favorite things to do is to take a hearty veggie recipe like this soup and add some kind of meat to it so my family (husband particularly!) views it as a meal. Usually hamburg or chicken bits or chopped sausage. I am wondering what you think would be the best to toss into this recipe. Any thoughts?
I actually think it would be adaptable to many different kinds of meat…but personally, I’d probably add chicken.
Can coconut milk leftovers be frozen for later?
Yes, I believe so. We also use extra coconut milk in our morning smoothies.
I am a lentil lover for sure. When I was an exchange student in Spain, my host-mom made lentils all. the. time. I had never had them before then, but now I make them all the time! I am SO excited to try this, it looks so interesting! This weeks menu and grocery shopping are done, but it’s going on next week’s plan for sure!
I bet the authentic lentil dishes you had in Spain were amazing!!
Making this right now! Sounds to die for! I’m trusting you on lentils! My only previous experience was an unfortunate dinner in my childhood! Thanks for all your tips and notes in recipes…they make me feel not quite so lame! You’re the best!
Ok, that’s a lot of pressure, but my gut feeling is you’ll like this one…it’s unscary and delicious! Let me know what you think!
Hi Mel,
This looks good! I shall try it soon. I wanted to ask if you ever have leftovers? I, like you, have 5 children and I make large amounts of food. That said, sometimes I do end up with leftovers and I was wondering if you ever posted on what to do with leftovers? Obviously not items that can’t be made into other meals, like soup or casseroles, but other leftovers. I’m pretty good on repurposing things like grilled chicken, but some things throw me and I hate to throw out food. We live in a very pricey part of the county and it pains me to waste! Thanks so much! I am an old time reader of your site from all the way back in 2008. I think the first thing I ever made was your sweet and sour chicken! Thank you for all you do
Hey Brooke – are you talking about leftover food, like 1 cup of coconut milk leftover or cilantro leftover or that sort of thing? It depends a lot on the actual ingredient. I try to plan my weekly menus around ingredients (so if I know I’m only going to use part of a can of something early on in the week, I try to add a recipe that’ll use it all up later). Otherwise, I freeze a lot of things and label them well (I always consult my freezer and fridge and pantry before menu planning). Does that help at all?
Is it possible to use cream, cream cheese or milk in place of the coconut milk?
I’m sure you could…you could also leave it out completely
Monday is grocery shopping day, so I’ll be picking up lentils and coconut milk! I’ve loved your other lentil soups and can’t wait to try this one!
I hope you love this one, Becky!
I love lentils and have made the smokey lentil soup more times than I can count. All I need is coconut milk and I’m ready to try this recipe! For Valentine’s Day I made your creamy white chili and sour cream chocolate bundt cake for my mom. Thanks for helping me feed my family!
Thanks, Teresa! I bet you’ll love this soup if you are a fan of the smoky lentil potato one!