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Lentil, Tomato and Coconut Soup

Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
Servings: 4


  • 2 Tbs Extra virgin olive oil
  • 1 Onion, diced
  • 2 Garlic cloves, minced
  • 2 Tbs Ginger finely grated
  • 1 Tbs Medium curry powder
  • 300 g Green lentils*
  • 800 ml Crushed tomatoes
  • Coriander Fresh
  • 1 tsp Turmeric
  • 1 can Unsweetened coconut milk
  • Seasoning (salt pepper)
  • Crusty bread to serve(I make my own wholewheat herbs focaccia)


  • 1. Heat oil over medium heat in a medium sized pot Add the onion and saute until soft, about 4 to 6 minutes.
    2. Add the garlic, ginger, and curry powder and continue to cook for another 30 seconds.
    3. Add the lentils*, tomatoes, cilantro, coconut milk, 2 cups of water, and a big pinch of salt and pepper. Cook for about 20 to 25 minutes or until lentils are soft.
    Serve the soup in a big bowl topped with more coriander, and bread
    *to make the lentils more digestible, soak them in water overnight. Drain the water and wash them before use.