Lentil- Coconut Soup with Turmeric

a bowl with a soup made of red lentils, pumpkin and coconut. with a garnish of parsley and turmeric

I am a big soup- lover and this one is definitely in my top five favourite soups of all time. Lentils, canned tomatoes and coconut milk are ingredients I always have in my pantry staples. So this easy lentil coconut- soup is my go to dish, whenever I feel like a quick, warming meal. Often I prepare a big pot, and freeze a couple of portions for busy times.


(4 servings)

4 medium carrots

200g red lentils

2 onions

600g canned, diced tomatoes (roughly 1 1/2 cans)

200ml canned coconut milk

2 tbsp tomato paste

500 ml vegetable stock or water

1/2 – 1 tsp cayenne pepper

1 tsp paprika spice

1- 2 tsp curcuma

salt and pepper to taste

fresh parsley and coconut flakes to garnish


In a large saucepan heat 3 tbsp vegetable oil of your choice. Chop the carrots and onions into small dices and add them to the saucepan.  Fry everything until the onions are soft, than add the tomato paste.

Reduce to medium heat and add the canned tomatoes, lentils and coconut milk. Start to add the vegetable stock when the soup begins to thicken.

Let everything simmer for about 20- 25 minutes. Season with cayenne pepper, paprika spice and curcuma. Serve with bread or a green salad. Enjoy!


Thank You to my Guestblogger Paula from Berlin, Germany for this beautiful and  easy recipe! Follow her blog Kitchen.fever or on Instagram @kitchen.fever for more.


Coconut Lentils Lunch Magazine Recipes Soups Turmeric

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