Coconut Lentil Soup

This soup has so many layers and flavors to it!

I have created something for you with lots of chopping and lots of ingredients. I hope you have a blast with this one and OH MAN it's SO GOOD! I fully expect it will make your favorite list.




Before I cook, I clean and wipe off the counter. I pull all my ingredients out of the cabinets and fridge and I spread out. I chop, chop, chop and scrape piles off the cutting board onto the counter. Music is playing from my phone or laptop nearby. Ned is usually sitting at my feet. Sometimes he gets splattered with sauce or a piece of onion lands on his head. He doesn't mind. It is a glorious mess. It is so simple. In these moments I am happy. Keep showing up and you'll find your groove.!

Recipe adapted from Serious Eats


Serves 4


Download printable shopping list here

  • 3 tablespoons coconut oil
  • 2 medium carrots, peeled and finely diced
  • 1 medium onion, finely diced
  • 2 stalks celery, finely diced
  • 4 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 Serrano pepper (or habanero), seeds and ribs removed, flesh finely chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander seed
  • 2 cups dry lentils, rinsed (I used black, you could use brown or red too)
  • 32 oz veggie broth (or water)
  • 2 bay leaves
  • 1 can coconut milk (make sure it's full fat and not the light kind)
  • 1/2 bunch fresh cilantro, rough chopped
  • 1 tablespoon hot sauce
  • 1/4 cup lime juice (2 limes)
  • 1 tablespoon Braggs Liquid Aminos
  • Salt to taste
  • Optional 1 tablespoon orange zest + cilantro as garnish

Looks like a Halloween soup, right! It will darken as the lentils cook. I bought that spoon in Bali <3



I usually cut off and discard the leggy part of the stems as they are kind of tough. You don't have to. You can use the stems and leaves of the cilantro if you prefer.



Rolling citrus under the palm of your hand on the counter will help break up the pulp inside and allow for more juice to be extracted when you squeeze them. These two limes made exactly 1/4 cup of juice that the recipe needed. I love it when that happens.



If you don't have or can't find Bragg Liquid Aminos you may substitute soy sauce. I prefer Braggs for it's simplicity and bonus, it is gluten-free! Crystal is my all time favorite hot sauce. It has three ingredients... aged red cayenne peppers, distilled vinegar and salt.


1. Heat coconut oil in a large soup pot over medium-high heat. Add carrots, onions, celery and garlic stirring frequently, until softened but not browned (about 4 minutes).
2. Add ginger, Serrano pepper (or habanero), cumin and coriander and cook, stirring constantly, until fragrant (about 2 minutes).
3. Add coconut milk, veggie broth (or water), bay leaves and lentils.
4. Bring to a boil over high heat and reduce to a simmer. Cook, stirring occasionally until lentils are tender and have started to break down and thicken the soup (around an hour or more).
5. Add more water when the soup gets too thick.
6. Discard bay leaves.
7. Remove from heat and add hot sauce, cilantro, lime juice and Braggs. Stir in well and salt to taste.
8. Top with extra cilantro (from the other half of the bunch you didn't chop) and orange zest. Serve warm.

I took this photo to say thank you to the girl friend who sent me all those adorable bracelets. It was meant to be a quickie text message but I'm so struck by it. I look so happy and light. Seeing myself this way is an excellent confirmation that it's all working. I'm a fan of selfies for that very reason. Take a photo of yourself and you will see the truth of how you're really feeling all over your face.

Thank you for adding to my happiness by being right here.

With love,