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This gingery Coconut Lentil Soup is a warm, feel-good winter soup that is as healthy as it is delicious. It's a naturally gluten-free and vegan dinner recipe that will make keeping your resolutions easy. | theendlessmeal.com

Revitalizing Ginger Coconut Lentil Soup

  • Author: Kristen Stevens
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: North American

Description

This gingery Coconut Lentil Soup is a warm, feel-good winter soup that is as healthy as it is delicious. It’s a naturally gluten-free and vegan dinner recipe that will make keeping your resolutions easy.


Scale

Ingredients

  • 2 tablespoons coconut oil
  • 1 large onion, minced
  • 1/2 cup finely minced ginger, packed
  • 2 red bell peppers, chopped small
  • 4 garlic cloves, minced
  • 8 cups stock or water
  • 2 cups beluga lentils
  • 214-ounce cans coconut milk
  • 1/4 cup almond butter
  • 10 stalks of dinosaur kale (or 5 stalks of curly kale) stem removed and torn into pieces

Instructions

  1. Heat the coconut oil in a large pot over medium-high heat. Add the onion and cook until transparent, about 3-4 minutes. Add the ginger, bell peppers, and garlic and cook until the peppers are soft, about 5 minutes.
  2. Add the stock or water and season with sea salt until it tastes a little too salty. (Once you add the coconut milk it will be seasoned perfectly.) Add the beluga lentils to the pot and bring to a boil. Reduce the heat, cover the pot, and let it simmer gently until the lentils are soft, about 25 minutes.
  3. Add the coconut milk and almond butter the pot and heat through. Use your blender or immersion blender to puree half of the soup.
  4. Add the kale and stir through. Serve with a swirl of coconut milk on top, if you’d like.

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