VeganMoFo: Red Lentil, Red Pepper and Coconut Soup

Fall is my favorite month. It’s the perfect weather for anything. I throw on some layered clothes, and anything goes (within reason, of course). I am never too hot or too cold. The colors outside are gorgeous.

Fall means that I can play in the kitchen without melting. The stove and the oven can be on – without the air conditioner. The windows are open. The house is perfect.

Fall also means warm foods. Warm foods mean soup. Soup is one of my favorite things.

This soup came about because I needed to use things up and I didn’t want to go to the grocery store. We recently cleaned out our pantry and learned that we have enough red lentils to last a very long time. No idea why I keep buying them. I am doing my due¬†diligence¬†and cooking from my pantry as much as possible.

Was very happy I found that mountain of lentils. This soup was fantastic and I will be making it again.

Red Lentil, Red Pepper and Coconut Soup

1 tbsp. olive oil
1 large onion, chopped
2 tbsp. ginger, chopped
4 carrots, sliced
4 stalks celery, sliced
1 large red pepper, chopped
2 tsp. cumin
2 tsp. fresh ground pepper
2 tsp. sea salt salt
2 cups dried red lentils, washed and drained
9 cups vegetable broth
1 can diced tomatoes
1 can coconut milk


Heat up the olive oil in a large soup pot on medium-high.

Toss in the onion and ginger and saute a minute or two.

Add in the rest of the chopped veggies and the spices.

Cook for about 3-5 minutes, until softened.

Stir in the lentils.

Add in the vegetable broth, coconut milk and diced tomatoes.

Let the mixture come to a boil.

Turn the heat down to medium-low, cover the pot and cook for about an hour so.

After the lentils are soft and cooked through, remove the lid.

Blend about 3/4 of the soup with an immersion blender. Don’t blend it all of the way. You want a few chunks.

Serve or freeze for later use.

You can garnish with some fresh chopped pepper.


 Red Lentil, Red Pepper and Coconut Soup
About Hindy Garfinkel
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