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–+ servings
Two bowls of creamy black lentil soup garnished with fresh kale and a swirl of cream, with a spoon resting in one bowl on a marble surface.

Coconut Lentil Soup with Fresh Ginger and Black Lentils

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
A big pot of coconut lentil soup built on fresh ginger instead of curry powder, with black lentils that stay whole and almond butter for body. Half of it gets pureed, so it's creamy and still has texture.

Ingredients

  • 2 tablespoons coconut oil
  • 1 medium onion, minced
  • ¼ cup finely minced ginger, packed
  • 2 red bell peppers, chopped small
  • 4 cloves garlic, minced
  • 8 cups stock, chicken or vegetable
  • 2 cups dried beluga lentils
  • 2 14-ounce cans coconut milk
  • ¼ cup almond butter
  • 5 stalks curly kale, stem removed and leaves torn into pieces
  • Sea salt and pepper, to taste

Instructions 

  • 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 tablespoons coconut oil, 1 medium onion, ¼ cup finely minced ginger, 2 red bell peppers, 4 cloves garlic
    Diced red bell peppers and sautéed onions being stirred with a spatula in a large gray pot on a marble surface—the perfect aromatic base for a hearty black lentil soup.
  • Add the stock and beluga lentils to the pot and bring it to a boil. Reduce the heat, cover the pot, and let it simmer gently until the lentils are soft, about 25 minutes.
    8 cups stock, 2 cups dried beluga lentils
    A pot filled with black lentil soup—a light-colored liquid containing small black specks—sits on the stove, with a wooden spoon resting in it.
  • Add the coconut milk and almond butter the pot and heat through. Use your blender or immersion blender to puree half of the soup.
    2 14-ounce cans coconut milk, ¼ cup almond butter
    An immersion blender blending a brown, speckled black lentil soup mixture in a glass measuring jug on a white surface.
  • Stir in the kale and then season to taste with salt and pepper. Serve with a swirl of coconut milk on top, if you'd like.
    5 stalks curly kale, Sea salt and pepper
    A large pot filled with a creamy black lentil soup containing ground meat, broccoli, and red bell peppers, with a wooden spoon resting inside.
Serving: 1 serving = ⅙ of the recipe, Calories: 340kcal, Carbohydrates: 42g, Protein: 19g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Sodium: 25mg, Potassium: 248mg, Fiber: 16g, Sugar: 3g, Vitamin A: 1413IU, Vitamin C: 58mg, Calcium: 102mg, Iron: 6mg