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Creamy Coconut Lentil Soup

This simple soup packs a powerful punch with red lentils and vegetables swimming in a ginger spiced broth and completed with creamy coconut milk.


  • 1 onion, peeled and chopped

  • 3 medium carrots, peeled and chopped

  • 2 stalks of celery, finely chopped

  • 1 bay leaf

  • 3 garlic cloves, peeled and chopped

  • 1 inch ginger root, peeled and minced

  • 1 T curry powder

  • 1 t salt

  • 1 cup red lentils, rinsed

  • 1 pint vegetable broth, plus additional liquid if needed

  • I can coconut milk

  • 3 cups chopped lacinto kale

  • Juice of one lemon


  1. Sauté onion, carrots and celery in 2 T olive oil until soft

  2. Add in bay leaf, ginger, garlic, curry powder and salt

  3. Stir and add lentils and broth

  4. Simmer for 25-30 minutes until lentils are very soft

  5. Optional: at this point, you can purée quickly with a stick blender for smoother soup

  6. Add in coconut milk and kale and simmer until softened, squeeze 1/2 of lemon juice over soup

  7. Serve warm and either squeeze lemon on each bowl or serve with a wedge


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