Coconut Lentil Soup


This soup is great for wintertime. It's warm and comforting. It's great for colds because the tumeric, garlic and ginger help with inflammation.  It's a great alternative for chicken noodle soup and can be made vegetarian if you use vegetable stock instead of chicken.


Coconut Lentil Soup

1 T olive oil

1 onion, diced

2 cloves garlic, minced

2c lentils

2c chicken or vegetable stock

2c water

1T dried ginger

1 12 oz canned coconut milk

1T turmeric

1T salt

1/4t ground cardamom

1/2t ground coriander

1 pkg frozen broccoli and/or any frozen vegetable


Add olive oil to stew pot on medium heat. Add the chopped onions and garlic to pan until onions are translucent.  Add spices and salt to pot. Stir them into onions and garlic so they're incorporated.  Then add lentils, stock and coconut milk to pot. Then add frozen vegetables.  Place a lid on the pot and bring it up to a boil. Once boiling, turn the heat down to low and simmer for 20 minutes. Lentils should be soft and thickening the soup once done.


  • Add chopped carrots to pot before you add lentils.
  • Add fresh spinach to soup after turning heat down to low. If using frozen, add with lentils and only add 1 1/2 c water.
  • Add coconut flakes and/ or chopped cilantro to the top as a garnish.
  • Pour soup over 1/2 c cooked jasmine rice per bowl for added texture.


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