Coconut Curry Lentil Soup

Coconut Curry Lentil Soup

Prep Cook Ready in Servings
5 min 45 min 50 min 4


1 tbsp Coconut oil (or olive oil)
1 large Yellow onion (chopped)
2 clove(s) Garlic (minced)
1 tbsp Ginger, dried
2 tbsp Tomato paste, organic
2 tbsp Curry powder
1 tsp Garam masala (optional)
1/2 tsp Turmeric, powder (optional)
1/2 tsp Red pepper flakes
4 cup Vegetable stock/broth
1 can(s) (15oz) Coconut milk
400 gm Cherry Tomatoes (diced)
1 1/2 cup Red lentils, raw
1 bunch Kale (or spinach)
1 pinch Sea salt, fine (to taste)
1 dash Black pepper (to taste)


In a pot, heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger until onion is translucent.

Add the tomato paste, curry powder, red pepper flakes, garam marsala, turmeric and cook for one minute.

Add the vegetable broth, coconut milk, diced tomatoes and lentils. 

Cover and bring to a boil, then let simmer on low heat for 20-30 minutes, until the lentils are very tender. Season with sea salt and black pepper.

Before serving, stir in kale/spinach and garnish with fresh chopped cilantro or parsley and/or vegan sour cream or plain organic yogurt.

Note:  You can toss more greens into it and serve it with some rice or quinoa for a heartier meal.