Red Lentil, Coconut and Tomato Soup

Red Lentil, Coconut and Tomato Soup

Bowl of red lentil, coconut and tomato soup

A quick and easy pantry staple recipe

If you are looking for a simple, affordable and quick weeknight meal, this is the one! Packed full of plant protein, healthy fats, anti-oxidants  and balanced in tasty flavour, this soup will hit your rotation as a go to and become a loved favourite. Whether you are a vegetarian or not this lentil based soup is satisfying and filling and is a great recipe for meatless Mondays or to expand your plant based menu and introduce more legumes into your diet!

  • Gluten free
  • Dairy free
  • Refined sugar free
  • Nut free
  • Vegan/vegetarian


  • 2 tbsp olive oil
  • 1 medium white/yellow onion, finely diced
  • 2 stalks celery, finely chopped
  • 2 medium carrots, finely chopped
  • 2-3 cloves garlic, minced
  • 4 tbsp chilli powder
  • 2 tsp paprika
  • 3 cups veggie broth or water
  • 2 cups dried red lentils
  • 1 large can crushed or diced tomatoes
  • 1 can full fat coconut milk
  • salt and pepper to taste


  • Heat olive oil in a soup pot, add onion, celery and carrots and sauté about 5 minutes on medium heat or until they soften.
  • Add garlic and sauté about 1 minute more.
  • Add 3 cups of broth or water and bring to a boil.
  • Add red lentils and canned tomatoes and turn down to simmer cooking for about 15-20 minutes or until red lentils have softened completely.
  • Add canned coconut milk and stir thoroughly.
  • Add additional salt and pepper to taste or more chilli powder and paprika for more flavour.

2 thoughts on “Red Lentil, Coconut and Tomato Soup”

  1. Oh my goodness, delish!!! I made this for dinner tonight and loved the creamy coconut compliment to the chilli spice in the soup.

Leave a Comment

Your email address will not be published. Required fields are marked *

Inner Vision Health and Wellness Karyn Lawson RMT INHC