Adventures in the kitchen: Coconut lentil soup

Vegan coconut lentil soup. Experimental success!This is vegan – and delicious!

From the original recipe:

“Although ‘spiced’ this dish is not particularly spicy – even with the added chili and paprika. The spice is very mild and subtle but absolutely essential in aiding the soup to be bursting with the incredible flavor it possesses. Sheer aromatic excellence if you ask me.”

Couldn’t agree more. It’s excellent.

Granted, mine wasn’t vegan as I only had chicken stock on hand. I also didn’t have fresh ginger or chili or lime, and used normal salt, not Himalayan (what the heck is that?!)

It was still awesome, though.


1/2 onion, chopped
1 clove garlic, chopped
1 cup red lentils
1 can coconut milk
3 cups water
1 cube of stock
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon cumin
black pepper
1 heaping teaspoon coconut oil (I had only ever used coconut oil for melting with chocolate in baking before. It smells foul when heated on the stove.)

Get the onion going in the coconut oil in a pot. Once translucent, add the garlic and all the spices and cook for a few minutes.

In go the lentils (mix, mix mix), along with the coconut milk, water and stock. Season with salt and pepper.

Cover, bring to boil, then simmer for about half an hour, stirring in between. Season to taste.

Frugal factor: high, depending on your spice rack. I don’t see any reason why you can’t substitute coconut oil for something more mundane.

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