An Edible Mosaic™

Everyday Fare With Extraordinary Flair

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Home » Type » Soups » Curried Coconut Red Lentil Soup {Vegan}

Curried Coconut Red Lentil Soup {Vegan}

March 1, 2011 by Faith 23 Comments

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.

Filed Under: Gluten Free, Soups, Vegan Tagged: Coconut, Curry, Honey Roasted Peanuts, Kale, Recipes, Red Lentils, Soup, Sweet Potato, Vegan

Comments

  1. betty says

    March 16, 2011 at 5:34 pm

    this looks so yummy! thanks for sharing :O)

    Reply
  2. Susan says

    March 5, 2011 at 12:18 pm

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

    Reply
  3. Magic of Spice says

    March 3, 2011 at 11:17 pm

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

    Reply
  4. Michelle says

    March 3, 2011 at 3:55 pm

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

    Reply
  5. Lorraine @ Not Quite Nigella says

    March 2, 2011 at 6:16 pm

    That looks lovely and healthy! And you use home made coconut milk? Well done! I’ve only seen it done but never done it myself! :)

    Reply
  6. Raina says

    March 2, 2011 at 5:17 pm

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

    Reply
  7. A Canadian Foodie says

    March 2, 2011 at 1:44 pm

    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!
    :)
    Valerie

    Reply
  8. Lazaro says

    March 2, 2011 at 1:19 pm

    Faith,

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

    Bravo

    Reply
  9. Krista says

    March 2, 2011 at 1:16 pm

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

    Reply
  10. Victoria says

    March 2, 2011 at 12:15 pm

    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.

    Reply
  11. Angie's Recipes says

    March 2, 2011 at 6:46 am

    mmm..love kale..and the soup looks very creamy and delicious.

    Reply
  12. Nutmeg Nanny says

    March 1, 2011 at 9:41 pm

    Yum! I love the peanuts on the top….perfect!

    Reply
  13. Priya says

    March 1, 2011 at 3:04 pm

    Thats a filling and comforting soup..

    Reply
  14. Swathi says

    March 1, 2011 at 1:59 pm

    Looks awesome. hope you are enjoying the holiday

    Reply
  15. Rosa says

    March 1, 2011 at 1:52 pm

    Very delicious! What a great combination.

    Cheers,

    Rosa

    Reply
  16. LeQuan says

    March 1, 2011 at 1:20 pm

    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!

    Reply
  17. Diane says

    March 1, 2011 at 11:49 am

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

    Reply
  18. Louise says

    March 1, 2011 at 11:05 am

    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

    Reply
  19. Sanjeeta kk says

    March 1, 2011 at 9:44 am

    Love that healthy pot of soup, looks so comforting and delicious!

    Reply
  20. Joanne says

    March 1, 2011 at 8:09 am

    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!

    Reply
  21. Carol @ There's Always Thyme to Cook says

    March 1, 2011 at 7:55 am

    I’ve never had curry, but that soup makes me want to try. SO many great flavors packed into it. Looks delicious, Faith!

    Reply
  22. Louanne says

    March 1, 2011 at 7:42 am

    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.

    Reply
  23. Steve @ HPD says

    March 1, 2011 at 6:44 am

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

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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