Coconut Red Lentil Peanut Soup
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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.
Coconut Red Lentil Peanut Soup Recipe
Ingredients
- 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)
Instructions
- 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
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Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
If you love soup as much as we do, make sure to check out all of our soup recipes!
Kristen, just made this absolutely scrumptious soup! Wow! This will be integrated into my regular rotation of meals. I made it in my Instant Pot and turned out beautifully! I doubled it cuz I like to freeze half for a later date-so glad I made a huge pot! I used half the coconut milk and added another handful of chopped baby kale. Thank you!
I know it has been a while since you commented, but I was thinking about using the instant pot and wondered how long you cooked the soup in it. After you sautés the onions and peppers, did you add the rest together? And do you recall if you did a natural or quick release? I may just look at another lentil soup recipe and figure it out but thought I’d benefit from the experience of others. The soup sounds yummy! Thanks
Just about to sit down and eat this lovely soup,smells amazing tastes the same. Thanks for a great recipe.
You are so welcome!!
My daughter (9 months) loves this soup, she devours it! Here’s to the adventures in eating! Thanks for the great recipe 🙂
It makes me so happy that your little one love this recipe! She’s got good taste!!
I just made this recipe for supper tonight, AMAZING. This is definitely a keeper! The flavours are rich and decadent, in a good way! I don’t normally like kale, but with this soup, I surprised myself enjoying its texture and flavour. Thank you so much for posting this recipe which would impress anyone who is reluctant to admit that a vegan dish can be better than any non-vegan recipe.
Thank you so much for the feedback!! This really is one of my favourite soup recipes. 🙂
Hi Kristen,
Every time I come to your site, I linger on this soup. It’s a real beaut!
Just popping by to say Merry Christmas! Cheers 🙂
Thank you so much, Robyn! I hope you and your family have a wonderful Christmas, too!!
What is not to love about this combo of spicy and rich and creamy. I cant wait to try this but want to know what kind of bell peppers you used. Were they green bell peppers?
I used a red pepper for the batch in the photos, but any kind of bell pepper will work. I tend to use them interchangeably since they’re so similar. Enjoy!
The photos are superb and this recipe is definitely on my list. Love lentil soups, have read about this before, but you’ve inspired me!
Of all the lentil soups I’ve tried, this is my fav. Definitely a keeper!
Looks amazing, Kristen <3 And I love adding peanut butter to my tomato or coconut based soups — adds such an interesting creaminess and flavor. Love it.
I do, too! It’s amazing how much a scoop of peanut butter can change a dish. 🙂
Oh my goodness, Kristen, I agree – this could be the best soup ever! I love the flavours in West African dishes, and so many other regions of Africa. They have a way of combining ingredients that seem to be light years ahead of us. I’ve got some peanut butter – loving nephews who are going to be so happy when I put this on the table. Great recipe – thank you!
You’re so right about African flavours. I just love how spicy and rich they are. So happy you like the recipe!
Yum! all my favorite things in one pot! perfect for all this rainy Seattle weather! (well anytime really)
Yes yes! It really is the perfect rainy day soup. 🙂
It does sound a little odd the first time you say it, but I can imagine that the spoonful of peanut butter would give it that lovely, creamy-nutty flavour of many thai dishes, and would work really well with the coconut base. Love all the spices going on as well – )t must have so much flavour! Definitely saving to try 🙂
That’s exactly what it does! It really makes the soup. 🙂
Holy cow! What a delicious soup you’ve got here, Kristen! I love lentil soups, but I would have never figured out to incorporate peanut butter. That sounds fantastic! Love this creamy, dreamy perfection!:)
The peanut butter is totally the star. While I definitely changed it to suit my tastes, peanut soup comes from West Africa. Smart people over there. 🙂
I adore African Peanut soup, so many great flavours and textures!
I like mine spicy!
I’m with you on the spicy! Everything is better when it’s spicy, isn’t it?!
I most definitely agree! I am currently living in Indonesia and I adore putting freshly made sambal sauce on everything!
Spicy is always better, isn’t it? I haven’t been to Indonesia yet but it’s on my list!
How could it not be your favorite!!! Peanut….of course, anything with that glorious food! (Totally eating it now actually!)
I am leaving work RIGHT NOW to go make this. Finally an overcast and cloudy day and then this beautiful email appeared. Thank you!! 🙂
Hi there – looks delicious. How much coconut milk did you add?
I’m so happy you pointed that out! I added 1 – 15 ounce can of coconut milk. 🙂
Fantastic – thank you. I plan on making this in the next few days! I lived in West Africa and ate a lot of their peanut (groundnut) soup – usually with chicken or guinea fowl, but this veg version looks awesome!
I’d love to hear how it compares to the real thing. West Africa is on my list places to visit one day!