Vegan Coconut, Pumpkin and Red Lentil Soup

    50 minutes

    I have probably given this recipe to over 100 people. That is not an exaggeration. This soup is really that good! I vary the greens every day depending on what I have available. Chopped green beans work really well. You can omit the lentils, and just put in extra vegetables if you are intolerant to legumes. I included them in the basic recipe in order to get some protein and extra fibre. Whatever the mix of veggies – the coconut is the star of this soup. YUMMO!


    California, United States
    9 people made this

    Serves: 6 

    • 1/4 block of organic creamed coconut
    • 1 cup organic red lentils
    • 1 1/2 litres of veggie stock
    • 1/4 of a pumpkin or sweet potato, cut into cubes
    • 2 red onions chopped
    • a large bunch of organic silver beet or baby spinach leaves
    • 4 cloves garlic, finely chopped
    • 2 tablespoons freshly grated ginger, or more to taste
    • sea salt and pepper to taste

    Preparation:5min  ›  Cook:45min  ›  Ready in:50min 

    1. In a large saucepan, dissolve the creamed coconut with some filtered water until melted.
    2. Throw in the garlic, onions, pumpkin/sweet potato and lentils with a pinch of Celtic sea salt and stir until coated.
    3. Add in the vegetable stock and bring to the boil. Simmer on a medium flame for about 40 minutes until the lentils are cooked through. The soup should be quite thick and the vegetables should have broken down. You could mash further with a stick blender, but it is often not necessary. Now stir through the greens and squeeze in the desired amount of fresh grated ginger. Cook for a further 5 minutes until the greens are just wilted and cooked.
    4. Serve with a grain ball and garnish with some flat leaf parsley.

    See it on my blog

    The Blender Girl

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    lovely also good cold  -  13 Jul 2011