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All recipes are deliciously vegan.

Lentil & Coconut Soup

cheap as chickpeas
1 spoon difficulty rating

45-60 minutes

if pressure cooked, it takes only 15 minutes plus preparation time

Serves: 4

Lentil & Coconut Soup

A rich and creamy soup with a spicy kick - a hint of Thai cuisine here! Nutritious too - serve with crusty bread and a big green salad for a feast. Even if you are cooking for one, it's worth making a half or full batch if you have freezer space - it freezes well and makes a great instant lunch or supper!
Nut-free - unless you are allergic to coconut.
Photograph courtesy of Corin Jeavons.


  • 1 tbsp plain vegetable oil (eg rapeseed) 
  • 2 red onions, finely chopped
  • 1 small green chilli, de-seeded and finely sliced
  • 2 garlic cloves, chopped or crushed
  • 2½cm/1in fresh lemon grass, outer layers removed and insides finely sliced 200g/7oz red lentils, rinsed and drained
  • 1 tsp ground coriander
  • 1 tsp paprika
  • (OR just use 2 tbsp of vegetarian green curry paste (Thai Taste brand is good - it has no added fish sauce )
  • 200g/7oz red lentils
  • 1 tin of coconut milk (approx 400ml) - use light if you can get it
  • 900ml/2 pints water
  • 2 tsp vegan bouillon powder or 1 vegan stock cube
  • Juice of 1 lime
  • 3 spring onions, chopped or 1/4 red onion, chopped
  • 1 small bag of fresh coriander, finely chopped
  • Salt and freshly ground black pepper


1. Heat oil in a deep frying pan or wok, then add onions, chilli, garlic and lemon grass.

2. Cook for 5 minutes or until onions have softened. Add lentils, spices, coconut milk and 900ml water and stir.

3. Bring to boil, stir, reduce heat and simmer 30-45 minutes or until lentils are mushy.

4. Add bouillon powder, stirring in well.

5. Add lime juice, spring onions and fresh coriander, reserving some for garnish.

6. Season and serve with garnish.

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