Coconut Lentil Soup

Coconut gives a sweet, interesting flavor and a bisque-like texture to this easy and quick vegan soup.

Original recipe makes 4 servings


1 1/2 cups red lentils
2 1/2 cups water
1/2 red onion, finely chopped
1 clove garlic, finely chopped
1/2 inch piece fresh ginger root, finely chopped
1/2 cup fresh shredded coconut
3/4 cup soy milk
1 tablespoon curry powder
1 teaspoon ground black pepper

  • PREP

    15 mins

  • COOK

    45 mins


    1 hr


  1. Place the lentils and water in a medium saucepan over medium heat, and bring to a boil. Stir in onion, garlic, and ginger. Cover, reduce heat, and simmer 30 minutes, or until lentils are tender.
  2. Place the coconut and soy milk in a blender, and blend until smooth and thick. Stir into the lentil mixture. Season with curry and pepper. Continue cooking 10 to 15 minutes.


Calories: 318 kcal
Carbohydrates: 47.5 g
Cholesterol: 0 mg
Fat: 5.8 g
Fiber: 12.2 g
Protein: 21 g
Sodium: 34 mg