Name: Hearty Coconut Lentil Soup
Total time: 45 min
Yield: 4
Ingredients: 2 tbsp coconut oil or olive oil; 1 brown onion, diced; 4 garlic cloves, minced; 1½ tbsp fresh ginger, grated; 2 tsp ground cumin; 1½ tsp ground coriander; 1 tsp ground turmeric; 1 tsp smoked paprika; 285 g red lentils, rinsed; 1 sweet potato, diced into 2 cm cubes; 400 g full-fat coconut milk; 750 g vegetable broth; 1 tsp salt; 400 g canned chickpeas, drained; 200 g kale or spinach, roughly chopped; 1 lime, juiced; fresh cilantro, to serve

Method

Sauté the aromaticsHeat the oil in a large pot over medium-high. Cook the onion until softened, about 5 minutes. Add the garlic and ginger and stir 2 minutes until fragrant.
Toast the spicesAdd the cumin, coriander, turmeric, and smoked paprika and stir constantly for 1 minute to bloom them in the oil.
Add lentils and sweet potatoAdd the lentils and sweet potato and stir to coat in the spices.
SimmerPour in the coconut milk and broth and add the salt. Bring to a boil, then simmer uncovered on low until the lentils are completely soft and the sweet potato is tender, 20 to 25 minutes, stirring occasionally.
Add chickpeas and greensStir in the chickpeas and greens and simmer 5 minutes until the greens wilt and the chickpeas are warmed through.
FinishSqueeze in the lime juice and adjust seasoning. Serve topped with cilantro, with rice alongside for extra heartiness if you like.

Last updated May 26, 2026

Hearty Coconut Lentil Soup

Ingredients

Method

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