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Coconut Red Lentil Soup

Coconut Red Lentil Soup

Coconut Red lentil soup ingredients

roti bread in a pan

Coconut Red lentil soup close up

Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Cilantro, Coconut, Tomatoes


For the soup

  • 1 cup coconut milk
  • 2 cups crushed tomato
  • 1 inch fresh ginger (minced)
  • 2 cloves garlic (minced)
  • 2 tsps olive oil
  • 1 cup red lentils (rinsed)
  • 1 tsp sea salt
  • 3 cups vegetable broth

For the roti

  • 2 pieces chapati or roti bread frozen (optional)

For the spices

  • 1 dash chili flakes (optional)
  • 1 tsp dried coriander seed (ground)
  • 1 tsp garam masala
  • ½ tsp ground cumin
  • 1 tsp turmeric powder

For the seeds

  • ½ cup roasted pumpkin seeds (crushed)


  1. Heat up the oil in a big pot and add garlic and ginger, sauté for about 30 seconds.
  2. Add the spices and toast for about 30 more seconds.
  3. Add the broth, crushed tomatoes and coconut milk together with the lentils.
  4. Give it a good stir and simmer for about 15 minutes until the lentils are soft.
  5. Add salt and toasted pumpkin seeds and adjust taste before serving, enjoy!



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