Coconut Lentil Soup


  • 1 tbsp. olive oil

  • ½ red bell pepper, chopped

  • 1 tbsp. garlic, minced

  • 1½ c. French Lentils* (or can substitute cooked green or brown lentils)

  • 1 (14.5 oz.) can full-fat coconut milk (shake well before opening)

  • 1½ c. chicken or vegetable broth

  • 2 tsp. cumin

  • 2 tsp. yellow curry powder

  • 2 tsp. thyme

  • Dash of cinnamon

  • Dash of cayenne pepper, optional

  • Hazelnuts, for garnish

  • Fresh toasted and buttered bread or crackers, for serving


  1. Add olive oil to a small pot and set over medium heat.

  2. Once warm, saute red pepper and minced garlic until fragrant, about 2 to 3 minutes.

  3. Add lentils, coconut milk and broth to the pot.

  4. Also add cumin, curry, thyme, cinnamon and cayenne (optional).

  5. Let the soup come to a simmer, taste and add more spices if desired.

  6. Garnish with hazelnuts and enjoy with fresh toasted and buttered bread or crackers.