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Curried Coconut Lentil Soup

  • Author: Amanda Janes
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 2


If your health goals are to reduce inflammation & support gut health, this is the soup for you! It’s full of fibre, protein, and pleasantly nourishing flavours that will leave you completely satisfied!



1 tbsp olive oil

1/2 cup white onion, chopped

1 tbsp ginger, peeled and chopped

1 clove garlic, finely chopped

2 small carrots, diced

1 tbsp curry powder

1/4 tsp sea salt

1 tsp ground turmeric

2 cup chicken stock

1 cup water

1/2 cup unsweetened full-fat coconut milk

1 cup dried, green or red lentils

3 tbsp fresh dill, chopped or 2 tsp. dried

Black pepper to taste

1/4 cup sauerkraut


  1. Place the oil in a saucepan over medium-high heat.
  2. Add onion and sauté until translucent.
  3. Add garlic, ginger, salt and carrots.
  4. Cook the carrots until they start to soften but are not completely cooked.
  5. Add curry powder and turmeric and cook for about 1 minute.
  6. Pour in water, broth, coconut milk and lentils. Bring to a boil. Reduce heat to a simmer. Cover and heat for 10 minutes or until lentils are cooked.
  7. Use an immersion blender to puree your soup if you prefer a more blended texture (optional).
  8. Remove from heat, add the dill and season with pepper to taste.
  9. Top with sauerkraut or a dollop of plain greek yogurt and serve.