New Recipe: Red Lentil & Coconut Soup

This Red Lentil & Coconut Soup is pure comfort in a bowl – lentils are extremely high in fibre so this soup will leave you feeling satisfied and your digestive system thanking you!

Ingredients (Serves 4)

  • 2 tablespoons cold-pressed extra virgin coconut oil
  • 1 leek, thinly sliced
  • 2 garlic cloves, crushed
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • ½ teaspoon paprika
  • 2 carrots, diced
  • 2 celery stalks, diced
  • ½ teaspoon sea salt
  • 2 cups red lentils, rinsed
  • 1 can coconut milk
  • 1 can crushed tomatoes
  • 1 litre vegetable broth
  • 1 lemon, juiced
  • 1/4 bunch parsley, roughly chopped
  • 1 teaspoon chilli flakes, optional


  1. Heat oil in a large pan over a medium heat.
  2. Add leek, garlic and ginger and sauté until golden.
  3. Add spices and stir until fragrant, followed by carrot, celery and salt.
  4. Once vegetables start to soften add lentils, coconut milk, tomatoes and vegetables broth. Bring to a boil and lower to a simmer for 30-40 minutes or until lentils are soft and cooked through.
  5. Stir through lemon juice and set aside to cool.
  6. Blend in a food processor until smooth and serve into bowls.
  7. Top with parsley, chilli flakes and extra coconut milk if desired. Enjoy!
Recipe developed and image shot by Elyse Lagos, TNN Practice Manager, Recipe Developer & Food Photographer. Learn more about Elyse here.

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