Curried Lentil Soup with Coconut Milk
Recipe type: Soup
Cuisine: Vegan / healthy
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
Here's an easy, nourishing soup of red lentils, made creamy with coconut milk and spiced with plenty of ginger.
  • 1 cup red lentils, rinsed
  • 2 cups water
  • 1 cinnamon stick
  • 1 to 2 tablespoons grated fresh ginger, to taste
  • 1 tablespoon seeded and coarsely chopped cayenne pepper
  • 2 garlic cloves, finely minced or pressed
  • 3-inch piece dulse or 1 tablespoon dulse flakes (optional)
  • 1 cup coarsely chopped red or yellow onions (reserve some for garnish if desired)
  • 10 cups bite-sized cauliflower florets
  • 3 ½ cups coarsely chopped ripe tomatoes (or one 28-ounce can diced tomatoes)
  • 14-ounce can coconut milk
  • 1 teaspoon sea salt, or to taste
  • ½ cup coarsely chopped cilantro or parsley, optional (plus more for garnish if desired)
  1. Place the lentils, water, cinnamon stick, ginger, cayenne pepper, garlic, and dulse (if using) in a 6-quart stockpot. Bring to a slow boil, then reduce the heat to medium-low. Simmer, covered, for 15 to 20 minutes, or until the lentils melt and become yellow.
  2. Add the onion, cauliflower, tomatoes, and coconut milk, and continue to simmer for 20 to 30 minutes, or until onions and cauliflower are soft.
  3. Add the salt, stir in the optional cilantro or parsley, and adjust the seasonings if needed.
  4. Ladle the hot soup into bowls. Garnish with cilantro or parsley and/or some uncooked onion, if desired.
Recipe by VegKitchen at