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Dinner recipe · from the recipe book

Creamy Mushroom Red Lentil Coconut Soup

Velvety red lentils simmered in a cumin-and-thyme coconut broth with deeply browned mushrooms, finished with lemon, parsley and toasted pine-like almonds for crunch.

Creamy Mushroom Red Lentil Coconut Soup

Ingredients

  • 1⅓ cups250 gRed lentils, dryrinsed
  • 6½ cups sliced450 gWhite mushroomssliced
  • 1¾ cups400 gCoconut milk, cannedshaken well
  • 4 cups880 gVegetable broth
  • 1½ medium160 gYellow oniondiced
  • 2 medium120 gCarrotsdiced
  • 4 cloves12 gGarlicminced
  • 2 tbsp32 gTomato paste
  • 2 tbsp27 gOlive oil
  • 2 tsp4 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 2 tsp2 gDried thyme
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gLemon juice
  • ¼ cup chopped15 gFresh parsleychopped
  • 3½ tbsp whole30 gAlmondssliced

Steps

  1. Prepare first: rinse the lentils, slice the mushrooms, dice the onion and carrot, mince the garlic and chop the parsley.
  2. Set a Dutch oven over medium heat and toast the almonds dry for 3 to 4 minutes until golden; move them to a plate.
  3. Raise the heat to medium-high and add half of the olive oil. Add half of the mushrooms and cook without stirring for 3 minutes, then stir and cook 3 minutes more until browned; set aside on a plate. Repeat with the remaining half of the olive oil and the remaining half of the mushrooms, then set those aside too.
  4. Lower the heat to medium. Add the onion and carrot to the empty pot and cook for 5 minutes until soft.
  5. Stir in the garlic, tomato paste, cumin, smoked paprika and thyme and cook for 1 minute until fragrant.
  6. Add the lentils, vegetable broth and coconut milk. Bring to a boil, then cover partly and simmer for 20 minutes, stirring now and then, until the lentils fall apart.
  7. Scoop out about one cup of the browned mushrooms and set aside for topping. Stir the rest of the mushrooms into the pot, then blend about half of the soup with an immersion blender until creamy, leaving some texture.
  8. Season with the salt, black pepper and lemon juice and simmer 2 minutes more.
  9. Ladle into bowls and top with the reserved mushrooms, the parsley and the toasted almonds.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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