Coconut, Sweet Potato, and Red Lentil Soup

  • Vegetarian
  • Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Blender

I got a version of this coconut and red lentil soup from my friend Steven Acuff, and I've been serving it up with gratitude ever since. Steven is an American nutritional consultant who changed my thinking about health during a series of consultations. He introduced me the concept of bio-individuality, the health benefits of coconut, soaking raw nuts and seeds, alkalinity, and so much more.

Steven offered me this soup as an alternative to the more traditional macrobiotic soups I was eating for breakfast. The original recipe contained miso, but in order to make it soy-free I used vegetable broth. If you have some chickpea miso, it's magic in this soup. I vary the greens depending on what I have on hand. Chopped green beans work really well. Omit the lentils if you're paleo or avoiding legumes, and use extra veggies.

The real magical ingredient in this soup is the coconut. I always keep a jar of coconut manna and a pack of creamed coconut in my pantry. These products are fabulous for infusing immune-boosting power and awesome flavor into curries, soups, stews, and smoothies. Just add water, and you have instant fresh coconut milk for any recipe.

Make this soup your own, and let me know what tweaks you make.

Coconut, Sweet Potato, and Red Lentil Soup

Coconut, Sweet Potato, and Red Lentil Soup

Serves 6 to 845 MINS
  • 2 tablespoons coconut oil (in liquid form)
  • 2 cups (300g) diced yellow onion
  • 1 tablespoon minced garlic
  • 6 cups vegetable broth
  • 1/4 cup coconut butter or creamed coconut
  • 1 cup raw red lentils, rinsed
  • 1 sweet potato, cut into cubes
  • 2 tablespoons minced ginger, plus more to taste
  • 1 bunch chard, leaves ripped from the stalks and shredded
  • 1 1/2 teaspoons Celtic sea salt, plus more to taste
  • Freshly ground black pepper, plus more to taste
  • 1 teaspoon fresh lemon juice, plus more to taste
  • Lemon wedges, to serve
  1. ​In a large pot over medium-high heat, warm the coconut oil and sauté the onion and garlic with 1/4 teaspoon of the salt for about 5 minutes until the onion is soft and translucent.
  2. Add the broth, coconut butter, red lentils, sweet potato, ginger, and the remaining salt, and increase the heat to high and bring to a boil. Reduce the heat to medium, and simmer for about 30 minutes until the lentils and sweet potato are tender.
  3. Stir in the chard and simmer for about 2 minutes until just wilted. Remove the pot from the heat, and allow the soup to cool slightly. Season with salt and pepper to taste, tweak the ginger, and add the lemon juice.
  4. To serve, ladle the soup into bowls, and serve with lemon wedges.

Photo by Trent Lanz; styling by Alicia Buszczak




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