Ethiopian Inspired Creamy Spiced Coconut Lentil Soup

Prep Time
Cook Time
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Original recipe yields 6 servings


  • Serving Size: 1 (430.6 g)
  • Calories 428.4
  • Total Fat - 18.4 g
  • Saturated Fat - 15.4 g
  • Cholesterol - 0 mg
  • Sodium - 1008.7 mg
  • Total Carbohydrate - 52.9 g
  • Dietary Fiber - 20.9 g
  • Sugars - 9.4 g
  • Protein - 18.8 g
  • Calcium - 128.2 mg
  • Iron - 7 mg
  • Vitamin C - 72.5 mg
  • Thiamin - 0.6 mg

NOTE: Using a different lentil, like green or brown will increase the cooking time.

Step 1

In a large soup pot, combine the lentils and vegetable broth and bring to a boil over high heat, stirring occasionally. Once boiling, reduce to a simmer and allow to cook for about 20 minutes, or until the lentils are tender.

Step 2

Meanwhile, heat the coconut oil over medium-low in a large saute pan. Add in the turmeric, curry, cardamom, cinnamon, crushed red pepper, and nutmeg.

Step 3

Saute for about one minute, then add in the diced onion. Cook for about 5 minutes, or until the onions are limp.

Step 4

Add in the lemongrass, ginger, thyme, and garlic. Continue to saute for another few minutes, then remove from heat.

Step 5

Add the coconut milk as well as the cooked onions to the lentil mixture and stir. Now, stir in the chopped kale, lemon juice, sugar, and salt.

Step 6

Allow to cook for about 5 minutes, over low heat, or until the kale is tender.

Step 7

Serve hot and topped with a liberal amount of chopped cilantro and a sprinkle of coconut flakes!

Tips & Variations

No special items needed.