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Red lentils soup with feta cheese and cashews

Red Lentils Soup

Chef Adriana Martin
The red lentils soup is indeed luscious and satisfying and you can make it fast and easy. The recipe has been inspired in the flavors of India and Thailand. If you are looking for vegetarian options for meatless Monday or lent Friday this is a must do recipe to add to your recipe box.
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Appetizer, Soup
Cuisine Indian Inspired Cuisine
Servings 6 servings


  • 4 cups of red lentils
  • 1 can of coconut milk
  • 4 cups of Thai ginger infused broth
  • 1 tablespoon of curry powder
  • 1/2 cup of creamy feta cheese
  • 1 tablespoon of cashews
  • Salt and pepper to taste


  • Clean the red lentils with running water, and add to a pot.
  • Our the coconut milk, the broth, the curry powder and season with salt and pepper.
  • Let the soup simmer for 20-30 minutes until lentils are soft.
  • Serve the soup hot and garnish with creamy feta cheese and cashews.


You don't need to presoak the red lentils before cooking either, they cook in less than 30 minutes.
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