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.
- 2 teaspoons coconut oil
- 1 medium yellow onion, minced
- 2 medium bell peppers, diced
- 2 medium carrots, diced
- 1 2-inch piece ginger, minced
- 3 garlic cloves, minced
- 1 teaspoon each: ground cinnamon and smoked paprika
- 1/2 teaspoon each: turmeric and ground cumin
- A pinch of cayenne, optional
- 1 medium sweet potato, diced (about 2 cups)
- 1 28-ounce can diced tomatoes
- 4 cups stock vegetable stock
- 1 cup dried red lentils
- 1/4 cup peanut butter
- 1 15-ounce can coconut milk
- 1/2 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.
- 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.
- 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.