A delicious lentil soup with ginger, turmeric and coconut milk! A nutritious soup that lights up your fall! Lentils are really a great commodity for fast everyday food. They barely take any time to cook and are so grateful to mix with other ingredients like crushed tomatoes and coconut milk. A tasty lentil soup that has both Indian and Asian influences! This soup is quite spicy and has plenty of garlic, ginger and turmeric! A real super soup now in cold times… This soup can serve with a good freshly baked bread or an Indian naan bread! If you halve the amount of water, it also works as a casserole with rice or bulgur.

Spicy Lentil Soup with Ginger & Coconut Milk [Vegan]

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  • 1 large red onion
  • 3 cloves of garlic
  • 1 red or green chili
  • 4 cm fresh ginger
  • 2 cm fresh turmeric + a pinch of black pepper
  • 1-2 tablespoons coconut oil
  • 1 small sweet potato
  • 2 jars (800 g crushed tomatoes)
  • 2 vegetable broth cubes
  • 2 cinnamon sticks
  • 5 whole cardamom
  • 3 dl dried red lentils
  • 5 dl water
  • 1 can of coconut milk (400 ml)


  1. Rinse the lenses carefully in a sieve. Peel and chop onions, chili and garlic. Peel ginger and turmeric and grate finely.
  2. Heat 1 tablespoon of coconut oil in a saucepan. Fry the onion, turmeric, ginger and garlic for 3-5 minutes on medium-high heat.
  3. Peel sweet potatoes and cut into cubes. About: 1x1 cm thick. Hold the pot.
  4. Add crushed tomatoes, lentils, broth cubes, water and the whole spices. Let simmer under lid 10–15 minutes, until lentils and sweet potatoes are soft.
  5. Pour in the coconut milk.
  6. Season with salt. Sew for another 5-10 minutes.
  7. Finish up the cinnamon sticks and the 5 cardamom capsules with a spoon.
  8. Serve with some fresh coriander and possibly chili flakes. Enjoy!


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