Zesty Coconut Lentil Soup

This recipe is one that has been adapted over many winters, I tend to switch around spices each time I make it depending on what we have in the pantry, but without fail, it is always a winner in our house. This recipe is free from animal protein, rather than using the small French puy lentil which holds its shape and brings a subtle flavor to the dish – it also means that it is a brilliant mid-week vegetarian meal that is also friendly on the budget.

This recipe is Gluten free, Dairy free, Vegetarian, High protein, and Winter nourishing.


1.5 cups of dry puy lentil / French lentil, rinsed and set aside.
1 medium brown onion, finely diced
2 garlic cloves, crushed
1 fresh bunch of silverbeet, stems removed and the leaves chopped/shredded to your size preference
1L chicken broth (you could also keep it vegetarian and use vegetable stock)
1 tablespoon curry powder
1 teaspoon turmeric powder
1 teaspoon dried garlic granules
1 teaspoon thyme (dried or fresh)
(I have also used a dash of chilli flakes, onion powder but you can decide if you want to add those)
1 can organic coconut cream
salt and pepper to season
juice from one large lemon
dash of olive oil or ghee


  1. In a heavy-based pot, add a splash of olive oil or a tablespoon of ghee if you prefer. Sautee your onion, garlic and spices on a low heat until aromatic and translucent. Add in your washed lentils and give a good stir to coat the lentils.
  2. Add in your vegetable stock, and coconut cream and simmer on a low heat until the lentils have cooked through and have softened. This should take around 20 mins, you want it on a low simmer rather than a boil.
  3. Once your lentils are cooked, add in your silverbeet and gently stir for another 5 – 7 minutes to soften but not overcook.
  4. Before serving add the juice from one large lemon and stir.
  5. Serve with a sprinkle of chili, a dash of olive oil

Leave a Comment

Your email address will not be published. Required fields are marked *