coconut lemongrass red lentil soup

Even though it is only a few days before Labor Day I decided to try this recipe out.  It makes a BIG batch, but I don't mind because it's so good that I'm glad I have leftovers for a while. I froze more than half the batch.  It is a warm and satisfying soup that  is great for any occasion.


2 tablespoons coconut oil

2 large onions, peeled and chopped

4 cloves garlic finely chopped or pressed

1 tablespoons fresh ginger root, minced

1–2 drops Lemongrass essential oil

4 tablespoons tomato paste

4 carrots, peeled and chopped

4 tablespoons curry powder

1 teaspoon red pepper flakes

8 cups vegetable broth

2 cans coconut milk

4 cups fresh tomatoes, chopped

3 cups dried red lentils

4–6 handfuls baby spinach

Salt and pepper to taste

Tip: Add some brown sugar for a sweeter curry taste.


  1. Heat coconut oil over medium heat; add onion, garlic, and fresh ginger. Cook until onion is translucent then add carrots and sauté 5–7 minutes.
  2. Add tomato paste, curry powder, and red pepper flakes; cook for another 1–2 minutes stirring constantly until all vegetables are coated and flavors combined.
  3.  Add vegetable broth, coconut milk, diced tomatoes, and lentils. Cover and bring to a boil on medium high heat; reduce to simmer (low heat).
  4. Add Lemongrass essential oil and cook for approx. 30 minutes until lentils are cooked through. Season with salt and pepper to taste.
  5. Add spinach and stir until wilted.
  6. Garnish with 1 tablespoon fresh chopped cilantro and 1 tablespoon sour cream.


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