Red Lentil Soup with Coconut Milk

The Feed Zone Cookbook Red lentil soup
  • Yield: 4 servings


2tablespoons vegetable oil
1-2tablespoons curry powder (or substitute chili powder)
1small onion, minced
2cloves garlic
1tablespoon minced jalapeno
1cup coconut milk
1cup red lentils, rinsed
3cups water or stock
1cup plain yogurt
1/4cup diced tomatoes
2tablespoons chopped cilantro
1teaspoon minced fresh ginger


  1. In a large stock pot, heat oil over medium heat. Add the curry powder and toast for a few seconds, then add onion, garlic, jalapeno, and coconut milk. Stir together and let cook 5 minutes.
  2. Add lentils and water or stock. Bring to a boil, then turn heat down and let simmer until lentils are tender, about 20-30 minutes
  3. If desired, add yogurt, tomatoes, cilantro and ginger. Adjust flavor with salt.

SERVING NOTE: Either serve as is, or puree in batches in blender for a smooth consistency. The soup is fantastic with warm bread or tortillas and a little more yogurt and chopped jalapenos on top.

Republished with permission from The Feed Zone Cookbook.

Nutritional Info *per serving

  • Calories 360
  • Fat 20g
  • Sodium 304mg
  • Carbohydrate 31g
  • Fiber 15g
  • Protein 13g