Vegan Red Lentil Kale Soup

A Vegan Red Lentil Kale Soup that is hearty, warming and so satisfying - Creamy from coconut milk, smokiness from roasted tomatoes and plenty of spices.
Course dinner, Lunch
Cuisine Gluten free, soup, vegan
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8 people
Author Feed Your Soul Too


  • 1 Tbsp Coconut Oil
  • 1 Whole Yellow Onion diced
  • 3 Cloves Garlic minced
  • 2 Inches Fresh Ginger minced
  • 2 Tbsp Tomato Paste
  • 2 Tbsp Curry Powder
  • 1 Tsp Sea Salt
  • 2 Tsp Black Pepper
  • 1/4 Tsp Red Pepper Flakes
  • 14.5 Ounces Fire Roasted Tomatoes and juice
  • 14.5 Ounces Thai Coconut Milk
  • 2 Cups Red Lentils
  • 3 Handfuls Kale
  • 4 Cups Vegetable Broth


  1. In a Dutch oven, heat the oil over medium heat and add the onions, garlic and ginger until the onion is translucent - two to three minutes.

    Add the tomato paste, curry powder, and red pepper flakes and cook for another minute or two until the bitterness is cooked out of the tomato paste.

    Add the coconut milk and fire roasted tomatoes and cook for 1 minute.  Next, add the red lentils followed by the vegetable broth.  Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender.  Check seasoning level and add more salt and pepper or pepper if required.

    In the final 2 minutes of cooking add the kale and cook until wilted.

    Serve and enjoy!

Recipe Notes

Adapted from