Curried Lentil Soup with a Touch of Coconut Cream

by Ingrid Beer

Yield: Serves 6-8


  • 1 tablespoon coconut oil or water sauté
  • 1 onion, finely chopped
  • 2 medium carrots, peeled and finely diced
  • 1 rib celery, finely diced
  • 2 cloves garlic, pressed through garlic press
  • ½ tsp. Salt or to taste
  • 1 ½ teaspoons curry powder
  • 1 teaspoon turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • 1 pound split red lentils (2 cups)
  • 6 cups hot water with 2 Tbs. McKays chicken seasoning
  • ½ (14 ounce) can coconut cream or low fat coconut milk if you prefer
  • 1 tablespoon chopped cilantro leaves
  • Naan bread, for dipping


Place a pot over medium-high heat, and add in the coconut oil; once hot, add in the onion, carrot and celery, and sauté for about 5-6 minutes, until slightly tender. Or water sauté.

Add in the garlic, curry powder, turmeric, cumin, smoked paprika and black pepper, and stir to combine; once aromatic, add in the lentils and stir to blend, followed by the water and chicken seasoning.

Cover the soup and allow it to gently simmer for about 20 minutes, stirring occasionally, or until lentils are tender and soup is slightly thickened.

Add the ½ can coconut cream and chopped cilantro and serve.