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What feels like forever ago, my German fare-loving friend, The Lady in Red, mentioned a coconut red lentil soup she frequently makes.  And I’ve wanted to make my own version ever since.  But then my talented friend Lazaro of Lazaro Cooks! did a post where he deconstructed a couple of dishes I made, one of them being my red lentil soup…he added curry, which I thought was a genius touch.  And of course since I saw that, I’ve wanted to make a curried red lentil soup.  In the end I decided to combine the two ideas into this delicious dish.

I also had a few leaves of kale and half a sweet potato leftover in the fridge so into the pot they went (getting to use up whatever you have on hand has to be my favorite thing about making soup!).  Once the soup was made, I went to my pantry in search for inspiration for the perfect garnish…right there, front and center, was a can of honey roasted peanuts looking up at me.  It was fate.

Curried Coconut Red Lentil Soup {Vegan}

(Yield:  3-4 servings)

1 TB olive oil

1 medium onion, diced

2 cloves garlic, grated

2 tsp fresh grated ginger

1 1/2 tsp cumin

1 tsp curry powder

1/4 tsp crushed red pepper flakes (more or less to taste)

1 bay leaf

4 c vegetable stock

1 c (6 1/2 oz) red lentils

1/2 medium-sized sweet potato, peeled and cubed (about 8 oz or 1 c cubed)

2 large leaves kale, washed, stem removed, and chopped (about 2-3 oz or 3-4 c chopped)

1 c coconut milk (I used homemade, but canned is fine)

2 TB lemon or lime juice

Salt and pepper

2 TB honey roasted peanuts, coarsely chopped (for garnish)

Add oil to a medium saucepan with a lid over medium heat; when oil is hot, add onion and sauté until slightly softened (about 5 minutes), then add garlic and ginger and sauté another minute.  Add cumin, curry powder, crushed red pepper flakes, and bay leaf and sauté until everything is fragrant (about 30 seconds). 

Add stock, lentils, 1/2 tsp salt, and 1/4 tsp pepper, then turn heat up to high and bring to a boil.  Add sweet potato, cover pot, turn heat down to low, and simmer 10 minutes (stirring occasionally).  Add kale and coconut milk, cover pot, and cook another 10 minutes or until veggies are tender, stirring occasionally. 

Add lemon or lime juice, then taste and season with salt and pepper as desired.  Serve with a sprinkle of honey roasted peanuts on top if desired.

Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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  1. I just recently made red lentil soup for the very first time. Loved the flavor!

  2. Beautiful flavors and soup! I love that you added a few things that you had leftover :)

  3. We are big fans of lentil soup, and I like the twists you’ve given this. Sounds delish!

  4. Gorgeous soup with wonderful and delicious flavors. I would love to taste this:)

  5. Delicious, nutritious and economical: you are sining my mantra, Faith.
    Hope you are enjoying a wonderful holiday with more morning coffee memories on a new balcony!

  6. Faith,

    Lovely dish. Such amazing flavors at work here. Touche, on the inspiration front, you are one of the best.


  7. What a delicious sounding soup! I love coconut based broths…

  8. I love a great soup that helps clear out the refrigerator and pantry at the same time. Lentils are a great centerpiece in this soup, and I love all the additional flavors you’ve added.

  9. Very delicious! What a great combination.



  10. Faith, anything curried and coconut has me sold, especially if it’s meatless. This sounds delicious. I’ll have to leave out the honey roasted peanuts, but even this peanut allergic gal is diggin that idea. Great soup!

  11. This sound fantastic. Hope that you have a great holiday. Diane

  12. been out of the mix lately, glad to be back… your soup sounds complex in flavor, i just happen to have red lentils in my cabinet. this flavor profile totally appeals to me, delicious!
    happy tuesday
    Chef Louise

  13. This is EXACTLY the kind of soup that I love! Coconut, lentils, curry, squash…all of my favorite ingredients in one place. Looks awesome!

    Have fun on your trip Faith! Will miss you!

  14. Oh, Faith, that looks incredible. I’m always looking for new curry recipes, and I love that you used kale, lentils, and peanuts! Can’t wait to make this.

  15. You had me at “curried coconut,” but then it only got better with the sweet taters and lentils. Very cool!

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