Coconut Red Lentil Peanut Soup is a hearty West African soup is easy to make, healthy and incredibly delicious. It makes the perfect Meatless Monday dinner recipe that is naturally both vegan and gluten-free. You will LOVE it!
This is it, guys. This coconut red lentil peanut soup shot through all previous competitors and planted itself firmly in the #1 spot as my absolute favorite soup recipe. I may never make another soup again.
It's creamy, dreamy, soup perfection. Make this, make this, make this. That is all. I'm going now. I'm joking, I'm not done trying to convince you to pull out your biggest pot and whip up a bowl of heaven.
If you think that peanut soup sounds a little strange don't worry, you're not alone. My handsome man's eyebrows got all scrunched up funny when I told him I was making peanut soup for dinner.
And I have to hand it to him, peanuts + tomatoes + kale + lentils does sound like an odd combo. It certainly doesn't seem like it would melt itself together into the most delicious soup ever.
Funny how that works, isn't it? You know, like this whole cooking thing. How you take a bunch of random ingredients and together they become something super awesome. It's like magic.
When the peanut butter melts into the tomato coconut broth, it transforms the soup it the most creamy, delicious thing possible. You can taste the peanut flavour, but it's not overwhelming at all. Please tell me you'll put down your computer, go to your kitchen, and make this coconut red lentil peanut soup right now. 🙂
Red lentil peanut soup is a hearty West African soup made from a base of tomatoes, lentils and ground peanuts – or all-natural peanut butter if you're lazy, like me. I use coconut milk along with the broth because I love the extra rich flavor it gives the soup.
You'll often find peanut soup recipes that are made with chicken and chicken broth, but I love this vegetarian (and vegan!) peanut soup 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.
If you make this Coconut Red Lentil Peanut Soup make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!
- 2 teaspoons olive oil
- 1 medium yellow onion, minced
- 2 bell peppers, diced
- 2 medium carrots, diced
- 1 - 2-inch piece ginger, minced
- 3 garlic cloves, minced
- 1-2 red chilies, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- 2 small yams, diced (about 2 cups)
- 1 - 28 ounce can diced tomatoes
- 4 cups stock (any kind) or water
- 1 cup red lentils
- ¼ cup peanut butter
- 1 - 15 ounce can coconut milk
- ½ cup roughly chopped kale
- Heat the oil in a medium-sized pot over medium-high heat. Add the onion and cook, stirring occasionally, until it is quite brown, about 10 minutes. Add the bell peppers, carrots, ginger and garlic and cook until the vegetables are soft. Stir in the red chilies, cinnamon, smoked paprika, cumin and turmeric and let the spices cook for 1 minute.
- Add the yams, diced tomatoes and the stock or water and bring the pot to a boil. Reduce the heat to low and let the pot simmer, uncovered, for 30 minutes, or until the vegetables are soft.
- Stir in the red lentil and peanut butter and let the soup cook until the lentils are soft, about 10 minutes.
- 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.
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