top of page

Spicy Coconut Lentil Soup


  • 1/4 cup Brown Basmati Rice (uncooked)

  • 1/4 cup Dry Lentils (uncooked)

  • 2 tbsps Unsweetened Shredded Coconut

  • 1 tsp Smoked Paprika

  • 1/2 tsp Chili Powder

  • 1/8 tsp Turmeric (ground)

  • 1/2 tsp Cumin (ground)

  • 1/4 tsp Sea Salt

  • 3 1/2 cups Water

  • 2 tbsps Cilantro (optional, chopped)


  1. Rinse the dry rice and lentils in a fine mesh sieve and add to a large pot along with the shredded coconut, smoked paprika, chili powder, turmeric, cumin, and sea salt. Add the water to the pot and bring to a boil. Once boiling, reduce the heat to a simmer.

  2. Cook for about 25 to 30 minutes, or until the lentils and rice are cooked through. Divide into bowls and garnish with cilantro (optional). Enjoy!


  • Serving Size: One serving is equal to approximately 1.5 to 2 cups of soup.

  • Meal Prep: This soup can be made ahead and stored in the fridge. Reheat on the stove or in the microwave before serving.

  • Leftovers: Store in the fridge for up to 5 days. Freeze for up to 3 months.

  • Likes it Creamy: Swap out some of the water for coconut milk.

  • Likes it Really Spicy: Add cayenne pepper.

  • No Smoked Paprika: Use regular paprika.

  • More Veggies: Add chopped kale, spinach, mushrooms, bell peppers, carrots, celery or any other favorite vegetables.


Total time: 40 minutes

2 servings


bottom of page