Curried Coconut Lentil Soup

Serves 6-8 people
Cooking time: about 50 minutes
Vegan; gluten-free

  • 1 cup red split lentils
  • 1 cup yellow split peas
  • 1/2 cup quinoa
  • about 7 cups of filtered water
  • 1 medium carrot, peeled and chopped
  • 1 medium onion, peeled and chopped
  • 1 bell pepper, seeded and chopped
  • 2 garlic cloves, peeled and minced
  • 2 tablespoons fresh ginger, peeled and minced
  • 2 tablespoons curry powder
  • 2 tablespoons coconut oil or extra virgin olive oil
  • 1 can (14 oz.) light coconut milk
  • 1 bay leaf
  • fresh chopped cilantro for garnishing
  • salt and freshly ground pepper

  1. In a large pot, heat the oil over medium heat. Add the onion, carrot, and bell pepper and saute until beginning to soften (about 5 minutes). Add the garlic, ginger, and curry powder and stir to combine. Cook for one or two more minutes.
  2. Rinse the lentils and split peas until the water is no longer murky. Add the lentils, split peas, quinoa, and bay leaf to the pot. Cover with water and bring to boil. Reduce heat to a simmer, cover, and cook for about 30 minutes, or until the split peas are soft.
  3. Stir in the coconut milk and bring to a simmer. Cook uncovered for about 20 minutes or so, allowing the soup to thicken to desired consistency. If it becomes too thick, then more water can be added (though I like this soup nice and thick).
  4. Season to taste with salt and freshly ground pepper. To serve, ladle the soup into bowls and top with the chopped cilantro. Enjoy!