Creamy Coconut Lentil Soup

A soup with delicious blend of coconut milk, lentils, cilantro & dash of dill leaves. This healthy vegan nourishing soup is high in protein and easy to make; particularly when all the Ingredients are available in our pantry. It’s a creamy herb infused soup, great in taste and loved by all.



Serves: 2

Cooks in: 15 minutes

Cooks in: Pressure cooker and deep pan


  1. Yellow moong dal or split lentil – 3 tablespoons
  2. Water – 3 cups
  3. Coconut milk powder – 1 tablespoon
  4. Cilantro or fresh coriander – 1 teaspoon finely chopped
  5. Dill leaves – 1/4 teaspoon chopped (optional)
  6. Butter or olive oil – 1 teaspoon
  7. Garlic – 1 pod finely chopped (optional)
  8. Almonds – 1 teaspoon thinly chopped
  9. Turmeric powder- 1/2 teaspoon
  10. Ginger & green chilly paste – 1/2 teaspoon (optional)


  1. Wash and boil moong dal in pressure cooker with two cups of water, turmeric powder and salt. Boil it for 2 whistles or till it is soft
  2. Add ginger green chilly paste and grind till smooth
  3. In a deep pan heat oil or butter. Temper it with garlic and then with cilantro leaves. Stir for a minute and add lentil soup. Bring it to boil
  4. Lastly, dissolve coconut powder in a cup of water and add to the soup. Boil and  check thickness of the soup, accordingly add water and boil again. Adjust salt. Garnish with chopped almonds just before serving

Tips & tricks:

  • Since this soup is creamy and has smooth consistency, it is advisable to add chilly ginger paste to the dal before grinding so it mixes well
  • It is important to add turmeric powder, it gives a nice color and it has healthy benefits too
  • Instead of fresh dill leaves, you can also use dried ones. It gives nice punch to the taste
  • This soup can be cooked and stored well in advance. Add almonds before serving
  • Add two three drops of lime juice, it enhance taste
  • Stir cilantro leaves on high flame so it retains it’s color

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