Here is a healthy lunch or supper that doesn't take long to prepare and a relatively short list of ingredients that packs a wonderful array of flavours. Red lentils, coconut milk, lemongrass, and a hit of chilli — simple things that come together into something genuinely satisfying. It tastes even better eaten in the sunshine, which in Andalucía is rarely in short supply.

The star of the show — Casa Adora

Red lentil and coconut soup is one of those recipes that earn their place in the regular rotation. It's quick, budget-friendly, and naturally vegan — though you'd never guess it from the richness of the coconut milk base. The lemongrass adds a subtle fragrance that lifts the whole bowl, and the lime juice at the end brings everything into sharp, bright focus.

This recipe is written for one, but it scales up effortlessly. Double or triple the quantities and you have a generous pot that keeps well in the fridge for a couple of days.

Ingredients for Red Lentil and Coconut soup

Glug of olive oil
2 cloves garlic, crushed and finely chopped
1 red onion, finely chopped
1 red chilli (seeds left in if you want heat)
1 stalk lemongrass, chopped. (I used dried as it is hard to source here.)
100g red lentils
200ml coconut milk
Juice of half a lime
S & P to taste

Method:
Sauté onions, chilli, garlic and lemongrass in the oil in a pan for 5 minutes or so.
Add lentils, milk, and plus 400ml water; bring to a boil, then simmer for 40 minutes or until the lentil are soft (watch out that the lentils don't stick)
Remove from the heat adding lime juice just before serving

Tips and variations

Fresh lemongrass is ideal, but dried works perfectly well here — as I discovered when fresh proved difficult to source locally. If using dried, use about half the quantity and add it early so it has time to soften and release its flavour.

Watch the lentils carefully during simmering – they can stick to the bottom of the pan if the heat is too high or the liquid runs low. Keep an eye on things and add a splash more water if needed.

Leave the chilli seeds in for a proper kick or remove them for a gentler warmth. A dollop of natural yoghurt stirred through at the end adds a cooling contrast if you like.

This red lentil coconut soup works beautifully as a light lunch with crusty bread or as a starter before something more substantial. It's the kind of recipe that proves healthy eating doesn't have to mean bland eating.

This red lentil and coconut soup recipe is part of my Soup Recipes collection. It joins a growing collection of soups — from chilled gazpacho to hearty broths and Asian-inspired bowls — in my complete Soup Recipes hub.

Wonky photos, proper soup, genuine adventures — The Flexible Chef