coconut curry red lentil soup


When I first moved to Whistler I was ecstatic at the grocery store right across from my house called the Creekside Market which had tons of fresh, organic produce from local brands and farmers. However, my grocery bill did not quite elicit the same response. I burned through my produce in a few days and realized I needed to be a bit more economical at the grocery store, the answer: soups. I made an amazing, healthy soup which has been roommate tested and approved. 

Coconut Curry Red Lentil Soup  


  • 2 tablespoons coconut oil (can use olive oil instead) 
  • 1 – 2 tablespoons curry powder (depending on your love of curry)
  • 1 teaspoon cinnamon
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 teaspoons fresh ginger, grated
  • 2 garlic cloves, chopped
  • 2 teaspoons salt
  • 1 tablespoon raw honey 
  • 1/3 cup tomato paste
  • 7 cups water
  • 1 can coconut milk
  • 2 cups red lentils
  • 1 large can of chickpeas 
  • 1 tablespoon fresh lime juice
  • fresh cilantro (for garnish) 
  • lime wedge (for garnish)
  • Greek yogurt (for garnish)


In a large pot over medium heat, heat the two tablespoons of coconut oil along with the spices until fragrant, about 2-3 minutes. 

Next add the onion and cook for 2-3 minutes followed by the carrots, ginger, garlic, salt, tomato paste and honey. Cook and stir for 2 more minutes. 

Add the water, coconut milk, lentils and chickpeas. Stir and bring to a simmer. Cook, uncovered for the next 25 minutes stirring occasionally until the lentils are tender and the soup has thickened. 

At the very end add the lime juice before serving with a dollop of Greek yogurt, some cilantro leaves and a lime wedge. 

I really hope you enjoy this recipe,

(Daniella clearly did)

with love and coconuts, 

Sarah Alicia Harvison 

(this recipe was adapted from






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