Coconut Curry Lentil Soup

When the weather gets cooler it’s only natural to reach for foods that warm our bodies and soothe our souls.

Lentils are the perfect fall and winter food — not only are they yummy but that are packed with protein and are easily seasoned with warming spices like ginger, cumin, and coriander.

One of my favorite fall soups is this Coconut Curry Lentil Soup. Honestly, I eat this all year round but it definitely hits the spot on cold days. This recipe is perfect for vegans.


  • 1 tbsp olive oil (or coconut oil)
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced (or minced garlic in the jar)
  • 1 tbsp fresh ginger, minced (or ginger paste to taste)
  • 2 tbsp tomato paste
  • 2-3 tbsp curry powder
  • ½ tsp hot red pepper flakes
  • 4 cups vegetable broth (or chicken broth)
  • 1 400ml can coconut milk
  • 1 400g can diced tomatoes
  • 1.5 cups dry red lentils
  • salt and pepper, to taste
  • 2-3 handfuls of chopped kale or spinach (optional)
  • Garnish: chopped cilantro


  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 minutes.
  2. Add the tomato paste, curry powder, and red pepper flakes and cook for another minute.
  3. Add the vegetable broth, coconut milk, diced 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 cilantro.

Have in any great cold-weather recipes you want to submit?  Send me an email at

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