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
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I made this tonight and it was delicious. The whole family enjoyed it, including my 1 and 3 year olds. Thanks!
So happy that your whole family loved this recipe!
Made this a few weeks ago and froze some. Pulled the leftovers out of the freezer today and they made the best lunch. Will be making this again!
That’s wonderful to hear!
Hi, this looks sooo good! Can you translate how much ginger 2 inches would roughly be if it’s already minced? I keep some minced and ready to go in my fridge. Thanks!
It’s about 2 tablespoons. 🙂
We loved this recipe! It took quite a lot of prep but was then easy to make and delicious!
Thank you for letting us know you loved the recipe!
Delicious recipe. I needed to stew the lentils for a lot longer than the recipe called for. I used a little more garlic and topped with cilantro as well. Instead of kale, I used spinach in the soup, and separately made kale chips. I really enjoyed the amazing aroma from all of the beautiful ingredients. I will definitely make this again!
Thank you for letting us know you loved the recipe!
Can you make this in a crock pot?
While I’ve never made this in a crockpot before, it should work fine. Red lentils take 3-4 hours to cook on high in a slow cooker. I hope that helps!
I made this for dinner last night. It was easy to throw together and loved the flavors. It was the first peanut soup I had tried and love the flavor it brings to the over all dish. I had made some homemade creamy peanut butter which gave it a nice flavor. I did add some chunks of chopped grilled chicken into the final serving just to take it over the top but it definitely didn’t need it.
I’m so happy that you loved the recipe! And some grilled chicken sounds amazing with this!
Can i do this in the slow cooker by just chucking everything in on low?
I would think that would work but I haven’t tried it to say for certain. 🙂
Do you think almond butter would work? The creaminess would be there but I’m sure the flavor would be different.
I think almond butter would work great!
Absolutely delicious. Have made this 3 times in the past month as hubby keeps requesting it and comes out perfect every time.
That’s so great to hear! It’s one of my favorite soup recipes!
This looks divine!!! Do you think it would still be okay without the tomatoes? I’m not sure of any other substitute for them and I try not to eat them too often, they don’t agree with me.
It would definitely change the soup but I still think it would be good. You will need to replace some of the liquid though so I would add some vegetables or chicken stock to make up for it. 🙂
Roasted the sweet potatoes in oil with some salt and added them with the lentils and it made a world of difference. I find boiling sweet potatoes in soups make the soup too sweet and starchy flavored. It also made a great presentation with some roasted sweet potato on top. I would love to add pulled chicken thighs next time and make this more of a stew.
Great recipe!
That’s a great idea!
I made this for my family and everyone loved it! Including my toddler. I took the leftovers for lunch and everyone asked for the recipe…just based on the smell. It is so yummy I can’t wait to make it again. Thank you for a great recipe and for inspiration with different flavor combinations!
So great when the kids gobble up dinner!!
Made this with sunflower seed butter because my 10 month old is allergic to peanuts, and we all loved it! Lentil-averse husband couldn’t stop eating it straight from the pot. SO GOOD and thanks for all your amazing recipes! I’m a new fan.
So happy to hear we have a new lentil convert! Hooray!!
O my gosh! This is soooo delicious! Thank you for sharing!
You are so welcome! I’m so happy you liked it!
Thank you!! Yummmm!!! Will be making this delicious recipe OFTEN !!
You are so welcome!
have you tried this in a crockpot? if so, how long? I have a 6 quart or a 3 quart, id prefer to use the 6 quart
I haven’t yet tried this in a crock pot. I would recommend referencing another lentil soup crock pot recipe and then adjusting the liquid and time for this recipe. 🙂