Coconut Lentil Soup
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  1. Sauté ginger, garlic, cumin and coriander seeds in 3-4 tablespoons vegetable broth stirring constantly until fragrant. Add more veggie broth if necessary to prevent spices from burning or sticking to the pan.
  2. Add carrots, tomatoes and turmeric, stirring together until ingredients are well assimilated. Add lentils and 3 cups of vegetable broth to the pot and bring it to a boil. Then, reduce to a simmer, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir periodically.
  3. Once the lentils are soft kale, and cilantro and bring the pot back to a simmer. Add more water if soup has become too thick. *May be served as a lentil curry over rice, rather than soup.
  4. Remove from heat and stir in coconut milk
  5. Stir well and adjust seasonings as necessary
  6. If you wish to add salt, I recommend adding it to the soup once it's in a bowl and ready to eat (rather than cooking with it).


This dish can be prepared as a soup (adding extra water at the end to thin)  or a lentil curry sauce to be served over rice.  Either way, it's delicious.  I just love saving my grains for another time of day and this soup is so filling alone - You won't miss the rice!