Coconut Red Lentil Peanut Soup Recipe

A pot of thick, orange-red peanut soup with greens, chunks of vegetables, and peanuts, with a ladle serving a portion from the pot.

Coconut Red Lentil Peanut Soup Recipe

Yield: 10 cups

Prep Time: 10

Cook Time: 45

Total Time: 55

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 and incredibly delicious.

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

Serving: 2 cups, Calories: 307kcal, Carbohydrates: 44g, Protein: 15g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Sodium: 862mg, Potassium: 845mg, Fiber: 15g, Sugar: 10g, Vitamin A: 13263IU, Vitamin C: 75mg, Calcium: 72mg, Iron: 4mg