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Coconut Curry Lentil Soup


  • 2 tbsp olive oil

  • 1 large onion, finely chopped

  • 2 cloves garlic, minced

  • 1 tbsp fresh ginger, minced

  • 2 tbsp tomato paste 

  • 1 tbsp curry powder

  • 1/2 tsp hot red pepper flakes

  • 4 cups vegetable broth

  • 1 400ml can coconut milk

  • 1 400ml

  •  can diced tomatoes

  • 1.5 cups dry red lentils

  • 2–3 handfuls of chopped kale or spinach

  • salt and pepper, to taste

  • Garnish: chopped cilantro (fresh coriander) 



  • In a stockpot, heat the olive oil over medium heat and stir-fry the onion until it is translucent, a few minutes. Add in garlic and ginger and cook for another minute.

  • Add the tomato paste, curry powder, and red pepper flakes and cook for another minute.

  • 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.

  • Before serving, stir in the kale/spinach and garnish with cilantro.

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