While we were in Berlin last week, we stopped at the Little Green Rabbit for lunch and they had the most incredible Coconut Lentil Soup. I went vegetarian for 9 months before we moved to Luxembourg, and it always makes me happy when I find a great vegan or vegetarian meal that fills me up and tastes amazing. I knew right away that I wanted to recreate this delicious soup, so less than a week later, here we are!
They use red lentils in their soup, but I have low iron so I decided to use green lentils. You can use either one.
This soup gets its yellow color from turmeric which has anti-inflammatory and antioxidant properties. It is said to prevent cancer and Alzheimer’s, as well as helping with depression, heart disease and arthritis.
How to Make Coconut Lentil Soup
The great thing about this soup is that it all comes together in one pot. It’s also pretty inexpensive to make if you already have all of the spices and seasonings on hand.
To make the soup, start by sautéeing the onions and carrots in a little bit of olive oil until the onions are translucent. Then, add the vegetable broth, coconut milk, potatoes, lentils and the spices and seasonings and give it a stir. Let the soup boil for 20 minutes until the potatoes and lentils are soft.
Coconut Lentil SoupCourse: SoupsDifficulty: Easy
Vegan soup with lentils and vegetables and spices. The flavor of this soup is incredible!
Olive Oil 2 Tbsp
Onion, diced (1/2 a small onion)
Carrots, diced (2 carrots)
Vegetable Broth 4 cups
Coconut Milk 1 can (14 oz)
Potatoes, peeled and diced (4 medium potatoes)
Green Lentils 1/2 cup
Cumin 1 tsp
Ground Ginger 1 tsp
Turmeric 3/4 tsp
Salt 2 tsp
Pepper 1/2 tsp
- In a medium saucepan, sauté the onions and carrots until soft, stirring regularly.
- Add the vegetable broth, coconut milk, lentils, potatoes and spices. Cook for about 20 minutes until the potatoes and lentils are soft.
- For a little bit of heat, add a pinch of cayenne pepper.
- Red lentils can be substituted for the green lentils.