Coconut-y Red Lentil and Spring Greens soup


For the soup:

  • 1.5 cups red lentils (uncooked)
  • 3 cups vegetable broth (or half water, half broth)
  • 2 cups diced tomatoes
  • 1 cup onion (diced)
  • 1 cup spinach and/or kale, chopped)
  • 1 can full-fat coconut milk (13.5-ounce)
  • 1.5 teaspoon ground cumin
  • 1 teaspoon Himalayan pink salt
  • 1 – 2 pinches cayenne pepper


  1. Prep the veggies by dicing the onions and tomatoes, then de-stem the kale and chop into small strips.
  2. Rinse the lentils, cover with broth/water in a heavy bottomed pot, bring to a boil, turn down heat to simmer for ~20 minutes. Allow lentil to maintain a firm-ish texture without becoming too soft.
  3. Add the remaining ingredients to the cooked lentils, stir together well and bring to a boil, turn off heat to allow for passive cooking to finish.
  4. Taste and adjust the seasonings to your preference.


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