coconut lentil soup

Never has such a flavorful, hearty, and warming meal come together so quickly or using so many pantry staples. We love it with a dollop of yogurt on top, but feel free to omit or use a non-dairy yogurt to keep it vegan.

adapted from Bon Apptit.


  • 1 large onion, chopped
  • 6 garlic cloves, grated or finely chopped
  • 1 3-inch piece ginger, grated or finely chopped
  • 2 Tablespoons virgin coconut oil
  • 5 teaspoons curry powder
  • teaspoon cayenne pepper
  • 1 13.5-ounce can unsweetened coconut milk (full-fat or low-fat are both fine)
  • 1 cup split red lentils
  • cup unsweetened shredded coconut
  • 2 teaspoons kosher salt, plus more
  • 10 ounces spinach or Tuscan kale, chopped
  • 1 15-ounce can crushed tomatoes
  • optional, for serving: Plain whole-milk or non-dairy yogurt, fresh cilantro


  1. Heat 2 Tbsp. oil in large Dutch oven over medium. Add onion and cook, stirring often, just until translucent, 68 minutes.
  2. Add garlic and ginger and cook, stirring often, until garlic is starting to turn golden, about 5 minutes.
  3. Add5 tsp. curry powderand tsp. cayenneand cook, stirring constantly, until spices are aromatic and starting to stick to bottom of pot, about 1 minute.
  4. Add 13.5 oz. coconut milk and stir to loosen spices, then stir in 1 cup lentils, cup shredded coconut, 2 tsp. salt, and 4 cups water. Bring to a boil over medium-high heat, then reduce heat to medium-low to keep soup at a gentle simmer. Cook, stirring occasionally, until lentils are broken down and soup is thickened, 2530 minutes.
  5. Add spinach and 15 oz. tomatoes to pot and stir to combine. Taste and season with more salt. Simmer just to let flavors meld, about 5 minutes. Taste and season again with more salt. Ladle soup into bowls. Top with yogurt and cilantro, if desired.

makes 8 cups.

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