Coconut, Tomato & Lentil Soup

Coconut, Tomato & Lentil Soup

This recipe is from Easy Vegan by Women’s Weekly cookbook. This soup is so delicious and I have made it 3 times in the past month.


  • 1 tbs of coconut oil

  • 1 small onion, thinly sliced

  • 2 tsp of yellow mustard seeds

  • 2 tsp of curry powder

  • 2 tbs of tomato paste

  • 1 cup of red lentils

  • 4 cups of vegetable stock

  • 1/2 cup of coconut milk plus extra to serve

  • 2 medium tomatoes chopped coarsely

  • Fresh coriander to serve


  1. Heat coconut oil in a medium saucepan over medium heat. Cook onion until soft. Add mustard seeds, stir for a few minutes until they start to pop. Add curry powder, stir. Add in tomato paste, and stir for another 30 seconds.

  2. Add in lentils, stock and coconut milk. Bring to the boil. Reduce heat to a low and stir occasionally until lentils are tender. Stir in half the tomato.

  3. Ladle soup into bowls, drizzle with coconut milk and top with remaining tomato and coriander leaves. Enjoy!