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Coconut red lentil peanut soup is a hearty, meat-free, West African inspired soup recipe. The coconut milk and lentils make it thick and creamy and the peanut butter gives it the best flavor. Bonus that it's easy to make, healthy, and incredibly delicious.
What makes peanut soup so special
This is it, friends. This is creamy, dreamy, soup perfection. We've been making this recipe for many years now and continue to love it as much now as we did when we first made it.
- Made from a base of tomatoes, lentils, and all-natural peanut butter
- That might sound a little strange but when they're mixed together they become something super awesome. It's like magic.
- Creamy coconut milk which gives the broth an extra rich flavor.
- When the peanut butter melts into the tomato coconut broth, it transforms the soup into the most creamy, delicious thing possible. You can taste the peanut flavor, but it's not overwhelming at all.
- You'll often find peanut soup recipes that are made with chicken, but we love this vegetarian (and vegan!) version better than any other. It's such a hearty soup that you really don't need to add any meat to it. It's the perfect Meatless Monday meal.
- Extra bonus … this peanut soup reheats beautifully. If you're feeding more than four people, I'd recommend doubling the recipe. You'll want leftovers. Pull out your biggest pot and whip up a bowl of heaven.
Can I freeze peanut soup?
Yes! This soup freezes very well. Make extra and put a bag in your freezer for a night that you don't feel like cooking. You'll be happy you did! BTW we love these big reusable Stasher freezer bags for freezing soup.
- 2 teaspoons coconut oil
- 1 medium yellow onion (minced)
- 2 medium bell peppers (diced)
- 2 medium carrots (diced)
- 2 inch piece ginger (minced)
- 3 cloves garlic (minced)
- 1 teaspoon EACH: ground cinnamon and smoked paprika
- ½ teaspoon EACH: cumin and turmeric
- A pinch of cayenne (optional)
- 1 medium sweet potato (diced (about 2 cups))
- 28 ounce can diced tomatoes
- 4 cups stock vegetable stock
- 1 cup dried red lentils
- ¼ cup natural peanut butter
- 15-ounce can coconut milk
- ½ cup chopped kale (packed)
- Sea salt (to taste)
- Heat the oil in a large pot over medium-high heat. Add the onion and cook until it begins to brown, about 5 minutes. Add the bell peppers, carrots, ginger, and garlic and cook until the vegetables begin to soften, about 5 minutes. Stir in the cinnamon, smoked paprika, cumin, turmeric, and, if using, the cayenne and let the spices cook for 1 minute.2 teaspoons coconut oil, 1 medium yellow onion, 2 medium bell peppers, 2 medium carrots, 2 inch piece ginger, 3 cloves garlic, 1 teaspoon EACH: ground cinnamon and smoked paprika, ½ teaspoon EACH: cumin and turmeric, A pinch of cayenne
- Add the sweet potato, tomatoes, and the stock and bring the pot to a boil. Reduce the heat to low and let the pot simmer, uncovered, for 20 minutes, or until the sweet potatoes are almost soft.1 medium sweet potato, 28 ounce can diced tomatoes, 4 cups stock vegetable stock
- Stir in the red lentil and peanut butter and let the soup cook until the lentils are soft, about 10 minutes.1 cup dried red lentils, ¼ cup natural peanut butter
- Blend half the soup using a blender or hand-held immersion blender. If using a blender, add the blended soup back to the pot. Stir in the coconut milk and kale and let the kale wilt. Season to taste with sea salt.15-ounce can coconut milk, ½ cup chopped kale
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.