Slower September days are perfect for simmering and sipping homemade soup. This warming, hearty, meal-in-a-bowl is made with red lentils – a quick-cooking bean alternative that’s packed with protein and blends, after simmering, into a beautifully creamy, light-orange porridge. Infused with spicy curry and tropical coconut milk, it’s surprisingly simple yet absolutely satisfying—especially as temperatures start to dip.
4 cups vegetable stock
1-1/2 cups dried red lentils
2 Tbsp. coconut oil
1 cup full-fat coconut milk (or plain, full-fat yogurt)
1-1/2 Tbsp. Madras curry powder
Juice of ½ lemon
2 onions, chopped
5 medium-sized carrots, chopped
2 medium-sized zucchini, chopped
1 Tbsp. sea salt
Coconut milk, for serving
Optional garnish: fresh parsley
- In a large pot over high heat, bring broth and lentils to a boil. Reduce heat to simmer and cook (uncovered) for 15 minutes.
- In large sautee pan, heat oil over medium heat. Add onions and curry powder and sautee until onions are softened, about 10-15 minutes. Add onions to soup pot.
- Add zucchini, carrots and salt to soup pot. Cook (uncovered) for 25-30 minutes, or until vegetables are tender, over medium heat. If needed add more broth or water (it should be 2” above vegetables).
- Add coconut milk (or yogurt) and lemon juice to soup. With an immersion blender (or in batches in a regular blender), puree soup until smooth. Adjust seasonings to taste.
- Reheat soup, gently, over low heat.
- Drizzle on coconut milk and add parsley garnish.