coconut red lentil soup
Coconut Curry Lentil Soup
Serves 4
Prep Time
5 min
Cook Time
40 min
Prep Time
5 min
Cook Time
40 min
  1. 1 tbsp coconut oil or olive oil
  2. 1 large onion chopped
  3. 2 cloves garlic minced
  4. 1 tbsp fresh ginger minced
  5. 2 tbsp tomato paste (or ketchup)
  6. 2 tbsp curry powder
  7. 1/2 tsp hot red pepper flakes
  8. 4 cups vegetable broth
  9. 400 ml can coconut milk
  10. 400 gram can chopped tomatoes
  11. 1.5 cups dry red lentils
  12. 2-3 handfuls kale or spinach chopped
  13. salt and pepper to taste
To garnish
  1. Fresh chopped coriander
  2. Vegan sour cream
  1. In a stockpot, heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger until the onion is translucent, a couple of minutes.
  2. Add the tomato paste (or ketchup), curry powder, and red pepper flakes and cook for another minute.
  3. Add the vegetable broth, coconut milk, chopped tomatoes and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Season with salt and pepper.
  4. Before serving, stir in the kale/spinach and garnish with coriander and/or vegan sour cream.
  1. You can also use broccoli instead of kale or spinach – cut into small pieces and add with the chopped tomatoes – and coconut cream instead of coconut milk.
Adapted from
Adapted from
Eat Plants Not Animals