Coconut-Lentil Soup

  • Jun, 06 , 22
  • Shuli Madmone

Coconut oil has the characteristic taste and aroma of sweet coconut meat, pairing beautifully with earthy French lentils.


(serves 2-4)

1/2 cup French lentils
3 Tbsp. coconut oil
2 cups chopped white onion
1 whole bay leaf
2 cloves garlic, chopped
1 tsp. sea salt
1 tsp. Hawaj Soup Blend, or a mixture to your taste of powdered turmeric, cardamom, cloves and cumin
1 cup chopped carrot
1 cup chopped celery stalk
½ cup chopped tomato
3 cups boiling water
½ tsp. coarsely ground black pepper
A pinch or two of California Chili or other ground chili, for garnish


Rinse lentils and set aside to drain.
In a large pot, add oil and heat to medium.
Add onion, bay leaf and salt. Stir as needed while cooking.
When onions start browning, add garlic and continue frying for 3 minutes.
Add spices and lentils.
Cook, stirring, for another 5 minutes.
Add carrot, celery and tomato and stir for another 5 minutes.
Add boiling water and reduce heat to low.
Cover and cook for about 40 minutes, or until all ingredients are soft.
Add black pepper.
Remove bay leaf, transfer soup to a blender (or use an immersion blender).
Purée until smooth.
Serve garnished with powdered chili.