Red Lentil Soup

This vegan red lentil soup is quick to prepare, filling and very delicious. It is prepared with coconut milk, chard, the worlds hottest chili powder and a few other wholesome and healthy ingredients.

The soup takes less than 30 minutes to prepare and can easily serve as a satisfying main course.

Preparation time: 5 minutes 
Cooking time: 25 minutes
Resting time: 0 minutes
Total time needed: 30 minutes
Grade of Difficulty: standard


Serves 4

This soup recipe was inspired by Ergobiene. I adapted it to suit our personal taste. You can find her recipe in German language here.

Red Lentil Soup

  • 1 tbsp. coconut oil
  • 1 large onion, finely chopped
  • 3 cloves of garlic, finely chopped (or to taste)
  • 400 gram / 14.1 oz. red lentils
  • 1 x 410 gram / 14.4 oz. can peeled potatoes with juice
  • 1 x 410 gram / 14.4 oz. can coconut milk
  • 2 tsp. granulated vegetable stock
  • 800 ml / 27 oz water
  • 1 tsp. turmeric powder
  • 1 tsp. salt (or to taste)
  • 1/2 tsp. cumin powder
  • 1/8 tsp. Carolina Reaper chilli powder (optional - if you can't get hold of carolina reaper powder use 1.5 tsp. cayenne pepper instead)
  • 50 gram / 1.7 oz. swiss chard, stalks removed and greens roughly chopped 


  • Add coconut oil to a large pot and turn stove to medium heat
  • Add onions and saute for 5 minutes or till they begin to change color, stirring them regularly
  • Add garlic and lentils, stir well and saute for another minute
  • Now add water, peeled tomatoes and coconut milk to quench the heat,stir well, cover with lid and once the soup is beginning to boil, reduce heat to low
  • Add turmeric powder, salt, cumin powder and Carolina Reaper chili, stir briefly, cover pot with lid and let the soup gently simmer for 15 minutes
  • Add chopped swiss chard to the soup, stir briefly, cover again with the lid and simmer for another 5 minutes
  • Switch stove of and serve lentil soup hot with slices of freshly baked bread 

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