Rainy Day Recipe – LPN’s Vegan Coconut Red Lentil Curry Soup

After an absolutely insane week, I needed some downtime this weekend. The sleet outside called for some soul warming soup and so I set to the kitchen to see what I could throw together… without having to go to the grocery store. The concoction that was the result was blog-worthy. So, if you’re having a cozy evening at home on this Sunday, why not mix up some of these ingredients (and throw in a few of your own) and experience this lovely soul-healing soup.

What You’ll Need

  • 1.5 cups of red split lentils
  • 1/2 cup of green lentils (I had had a mix, so I threw them in.. this soup would be great just using red lentils too)
  • 7 cups of vegetable stock (I used 2 vegan gluten-free low sodium cubes to make the stock)
  • 1 chopped into cubes sweet potato (but any root vegetable would work in this place: 1/2 rutabaga, 1 carrot, 1 yam, 1 parsnip, 1/2 squash etc.)
  • 2 TBS fresh peeled and finely chopped ginger
  • 2 TBS toasted curry powder (see directions below on how to toast it)
  • 1 TBS virgin coconut oil
  • 1/2 large leek, thinly sliced (or use thinly sliced onion if you don’t have a leek)
  • 3 large dates, chopped
  • 1 TBS of honey
  • 1/3 cup organic tomato paste (from a glass jar)
  • 1 can of organic coconut milk
  • 2 TSP ground himalayan sea salt
  • 1/8 TSP of cayenne powder (more if you like it spicy)


  1. Rinse your lentils in cool water in a sieve until the water runs clear
  2. Combine lentils, root vegetable and soup stock then bring to a boil
  3. Lower heat to simmer, let simmer for 30 minutes (until lentils are soft)
  4. In another small sauce pan “toast” the curry powder on low heat (you should start to smell it more strongly), set aside
  5. In another small sauce pan, melt coconut oil and add the leek, ginger, dates and tomato paste, simmer for 3 minutes
  6. Add curry powder, cayenne to tomato paste mixture, stir constantly for 1 minute
  7. Add the tomato/curry mixture to the soup
  8. Add the honey, salt and coconut milk to the soup
  9. Let simmer for 20 – 30 more minutes – best if you can let some of the liquid steam off, this soup is great thick!
  10. Taste and adjust spices
  11. Top with a few extra sliced leek
Hopefully you can save a some extra for the week ahed. A quick and nourishing lunch for an on-the-go gal ;-) If not, it will keep for about 4 days in the fridge, and will freeze well too.

Have a beautiful Sunday LPN’ers.