Delicious Red Lentil Coconut Soup Recipe

Good morning!

Every once and a while I share a delicious recipe and I’ve got a real treat for you today. On Wednesday night I made red lentil coconut soup and it was a resounding success.

(I did not take this amazing picture, Tina the creator of the blog Scaling Back and the chef behind the recipe did)


  • 2 cups red split lentils
  • 1 onion, finely chopped
  • 1 red bell pepper cut into 1/2 inch dice
  • 1 fresh jalapeno or serrano chili, finely chopped, including seeds
  • 1 tablespoon fresh peeled and minced ginger
  • 2 garlic cloves, finely chopped
  • 1 tablespoon curry powder
  • 1/2 teaspoon cinnamon
  • 2 teaspoons salt
  • 1/3 cup tomato paste
  • 7 cups water
  • 1 can unsweetened light coconut milk
  • 1 15-ounce can of chickpeas
  • 1 tablespoon freshly squeezed lime juice
  • fresh cilantro and lime wedges for serving

Interested how they all mix together? Here you go:

Saute the onion, red pepper and jalapeno pepper in oil (I used coconut oil) for 5 minutes or so until onion gets a nice light brown colour (on medium heat). Add the garlic, ginger (I substituted with ground ginger as the store had moldy stuff…gross), curry powder (did not put 1 tbsp, but 2 teaspoons – totally up to you), cinnamon, and salt. Mix together. Add the tomato paste. Finally add the water (I used 5 cups of chicken broth and 2 cups of water), chickpeas, and lentils. I brought the mixture to a boil and then allowed to simmer for 25 minutes. When close to done, add the lime juice. Dish out, add cilantro and serve.

I hope you enjoy this yummy recipe as much as we did!

Happy weekend!


P.S. Thanks to Tina from Scaling Back for sharing this recipe.


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