Coconut red lentil peanut soup is a hearty, meat-free, West African-inspired soup recipe. The coconut milk and lentils make it thick and creamy, and the peanut butter gives it the best flavor. Bonus: it’s easy to make and incredibly delicious.
This peanut soup is creamy, dreamy comfort in a bowl. I’ve been making this recipe for years, and I still love it just as much as the first time. It starts with a simple base of tomatoes, lentils, and all-natural peanut butter—which might sound a little unexpected, but when they come together, it’s pure magic. The flavors meld into something rich, savory, and deeply satisfying.
Coconut milk adds extra richness, and once the peanut butter melts into the tomato-coconut broth, the soup turns luxuriously creamy. You can taste the peanut flavor, but it never overwhelms. While many peanut soup recipes include chicken, I genuinely prefer this vegetarian (and vegan!) version—it’s hearty enough to stand on its own and makes a perfect Meatless Monday meal. Bonus: it reheats beautifully, so if you’re feeding a crowd, I highly recommend doubling the recipe. You’ll be thrilled to have leftovers.
Another cozy lentil soup you might enjoy is my coconut ginger lentil soup .
Store, reheat, and freeze
Store: Once cooled, transfer leftovers to a sealed container and refrigerate for up to 5 days.
Reheat: I prefer to reheat soup on the stovetop, adding a splash of water or stock. A microwave also works well.
Freeze: This soup freezes very well. Make extra and freeze a bag for a night when you don’t feel like cooking. You’ll be happy you did! I love these big reusable Stasher freezer bags for freezing soup.
Coconut Red Lentil Peanut Soup Recipe
- Pin
Ingredients
- ▢ 2 teaspoons coconut oil
- ▢ 1 medium yellow onion (minced)
- ▢ 2 medium bell peppers (diced)
- ▢ 2 medium carrots (diced)
- ▢ 2 inch piece ginger (minced)
- ▢ 3 cloves garlic (minced)
- ▢ 1 teaspoon EACH: ground cinnamon and smoked paprika
- ▢ ½ teaspoon EACH: cumin and turmeric
- ▢ A pinch of cayenne (optional)
- ▢ 1 medium sweet potato (diced (about 2 cups))
- ▢ 28 ounce can diced tomatoes
- ▢ 4 cups stock vegetable stock
- ▢ 1 cup dried red lentils
- ▢ ¼ cup natural peanut butter
- ▢ 15-ounce can coconut milk
- ▢ ½ cup chopped kale (packed)
- ▢ Sea salt (to taste)
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion and cook until it begins to brown, about 5 minutes. Add the bell peppers, carrots, ginger, and garlic and cook until the vegetables begin to soften, about 5 minutes. Stir in the cinnamon, smoked paprika, cumin, turmeric, and, if using, the cayenne and let the spices cook for 1 minute. 2 teaspoons coconut oil, 1 medium yellow onion, 2 medium bell peppers, 2 medium carrots, 2 inch piece ginger, 3 cloves garlic, 1 teaspoon EACH: ground cinnamon and smoked paprika, ½ teaspoon EACH: cumin and turmeric, A pinch of cayenne
- Add the sweet potato, tomatoes, and the stock and bring the pot to a boil. Reduce the heat to low and let the pot simmer, uncovered, for 20 minutes, or until the sweet potatoes are almost soft. 1 medium sweet potato, 28 ounce can diced tomatoes, 4 cups stock vegetable stock
- Stir in the red lentil and peanut butter and let the soup cook until the lentils are soft, about 10 minutes. 1 cup dried red lentils, ¼ cup natural peanut butter
- Blend half the soup using a blender or hand-held immersion blender. If using a blender, add the blended soup back to the pot. Stir in the coconut milk and kale and let the kale wilt. Season to taste with sea salt. 15-ounce can coconut milk, ½ cup chopped kale
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Easy Soup Recipes
Ginger Carrot Soup with Coconut Milk
Dairy-Free Tortellini Soup with Creamy Cashew Cream
Best Kale Minestrone Soup Recipe
Sweet Potato Turmeric Soup with Almond Croutons
Coconut Red Lentil Peanut Soup Recipe
Ingredients
- 2 teaspoons coconut oil
- 1 medium yellow onion , minced
- 2 medium bell peppers , diced
- 2 medium carrots , diced
- 2 inch piece ginger , minced
- 3 cloves garlic , minced
- 1 teaspoon EACH: ground cinnamon and smoked paprika
- ½ teaspoon EACH: cumin and turmeric
- A pinch of cayenne , optional
- 1 medium sweet potato , diced (about 2 cups)
- 28 ounce can diced tomatoes
- 4 cups stock vegetable stock
- 1 cup dried red lentils
- ¼ cup natural peanut butter
- 15-ounce can coconut milk
- ½ cup chopped kale , packed
- Sea salt , to taste
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion and cook until it begins to brown, about 5 minutes. Add the bell peppers, carrots, ginger, and garlic and cook until the vegetables begin to soften, about 5 minutes. Stir in the cinnamon, smoked paprika, cumin, turmeric, and, if using, the cayenne and let the spices cook for 1 minute. 2 teaspoons coconut oil, 1 medium yellow onion, 2 medium bell peppers, 2 medium carrots, 2 inch piece ginger, 3 cloves garlic, 1 teaspoon EACH: ground cinnamon and smoked paprika, ½ teaspoon EACH: cumin and turmeric, A pinch of cayenne
- Add the sweet potato, tomatoes, and the stock and bring the pot to a boil. Reduce the heat to low and let the pot simmer, uncovered, for 20 minutes, or until the sweet potatoes are almost soft. 1 medium sweet potato, 28 ounce can diced tomatoes, 4 cups stock vegetable stock
- Stir in the red lentil and peanut butter and let the soup cook until the lentils are soft, about 10 minutes. 1 cup dried red lentils, ¼ cup natural peanut butter
- Blend half the soup using a blender or hand-held immersion blender. If using a blender, add the blended soup back to the pot. Stir in the coconut milk and kale and let the kale wilt. Season to taste with sea salt. 15-ounce can coconut milk, ½ cup chopped kale
https://www.theendlessmeal.com/coconut-red-lentil-peanut-soup/
Coconut red lentil peanut soup is a hearty, meat-free, West African-inspired soup recipe. The coconut milk and lentils make it thick and creamy, and the peanut butter gives it the best flavor. Bonus: it’s easy to make and incredibly delicious.
This peanut soup is creamy, dreamy comfort in a bowl. I’ve been making this recipe for years, and I still love it just as much as the first time. It starts with a simple base of tomatoes, lentils, and all-natural peanut butter—which might sound a little unexpected, but when they come together, it’s pure magic. The flavors meld into something rich, savory, and deeply satisfying.
Coconut milk adds extra richness, and once the peanut butter melts into the tomato-coconut broth, the soup turns luxuriously creamy. You can taste the peanut flavor, but it never overwhelms. While many peanut soup recipes include chicken, I genuinely prefer this vegetarian (and vegan!) version—it’s hearty enough to stand on its own and makes a perfect Meatless Monday meal. Bonus: it reheats beautifully, so if you’re feeding a crowd, I highly recommend doubling the recipe. You’ll be thrilled to have leftovers.
Another cozy lentil soup you might enjoy is my coconut ginger lentil soup .
Store, reheat, and freeze
Store: Once cooled, transfer leftovers to a sealed container and refrigerate for up to 5 days.
Reheat: I prefer to reheat soup on the stovetop, adding a splash of water or stock. A microwave also works well.
Freeze: This soup freezes very well. Make extra and freeze a bag for a night when you don’t feel like cooking. You’ll be happy you did! I love these big reusable Stasher freezer bags for freezing soup.
Coconut Red Lentil Peanut Soup Recipe
- Pin
Ingredients
- ▢ 2 teaspoons coconut oil
- ▢ 1 medium yellow onion (minced)
- ▢ 2 medium bell peppers (diced)
- ▢ 2 medium carrots (diced)
- ▢ 2 inch piece ginger (minced)
- ▢ 3 cloves garlic (minced)
- ▢ 1 teaspoon EACH: ground cinnamon and smoked paprika
- ▢ ½ teaspoon EACH: cumin and turmeric
- ▢ A pinch of cayenne (optional)
- ▢ 1 medium sweet potato (diced (about 2 cups))
- ▢ 28 ounce can diced tomatoes
- ▢ 4 cups stock vegetable stock
- ▢ 1 cup dried red lentils
- ▢ ¼ cup natural peanut butter
- ▢ 15-ounce can coconut milk
- ▢ ½ cup chopped kale (packed)
- ▢ Sea salt (to taste)
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion and cook until it begins to brown, about 5 minutes. Add the bell peppers, carrots, ginger, and garlic and cook until the vegetables begin to soften, about 5 minutes. Stir in the cinnamon, smoked paprika, cumin, turmeric, and, if using, the cayenne and let the spices cook for 1 minute. 2 teaspoons coconut oil, 1 medium yellow onion, 2 medium bell peppers, 2 medium carrots, 2 inch piece ginger, 3 cloves garlic, 1 teaspoon EACH: ground cinnamon and smoked paprika, ½ teaspoon EACH: cumin and turmeric, A pinch of cayenne
- Add the sweet potato, tomatoes, and the stock and bring the pot to a boil. Reduce the heat to low and let the pot simmer, uncovered, for 20 minutes, or until the sweet potatoes are almost soft. 1 medium sweet potato, 28 ounce can diced tomatoes, 4 cups stock vegetable stock
- Stir in the red lentil and peanut butter and let the soup cook until the lentils are soft, about 10 minutes. 1 cup dried red lentils, ¼ cup natural peanut butter
- Blend half the soup using a blender or hand-held immersion blender. If using a blender, add the blended soup back to the pot. Stir in the coconut milk and kale and let the kale wilt. Season to taste with sea salt. 15-ounce can coconut milk, ½ cup chopped kale
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Easy Soup Recipes
Ginger Carrot Soup with Coconut Milk
Dairy-Free Tortellini Soup with Creamy Cashew Cream
Best Kale Minestrone Soup Recipe
Sweet Potato Turmeric Soup with Almond Croutons
Coconut red lentil peanut soup is a hearty, meat-free, West African-inspired soup recipe. The coconut milk and lentils make it thick and creamy, and the peanut butter gives it the best flavor. Bonus: it’s easy to make and incredibly delicious.
This peanut soup is creamy, dreamy comfort in a bowl. I’ve been making this recipe for years, and I still love it just as much as the first time. It starts with a simple base of tomatoes, lentils, and all-natural peanut butter—which might sound a little unexpected, but when they come together, it’s pure magic. The flavors meld into something rich, savory, and deeply satisfying.
Coconut milk adds extra richness, and once the peanut butter melts into the tomato-coconut broth, the soup turns luxuriously creamy. You can taste the peanut flavor, but it never overwhelms. While many peanut soup recipes include chicken, I genuinely prefer this vegetarian (and vegan!) version—it’s hearty enough to stand on its own and makes a perfect Meatless Monday meal. Bonus: it reheats beautifully, so if you’re feeding a crowd, I highly recommend doubling the recipe. You’ll be thrilled to have leftovers.
Another cozy lentil soup you might enjoy is my coconut ginger lentil soup .
Store, reheat, and freeze
Store: Once cooled, transfer leftovers to a sealed container and refrigerate for up to 5 days.
Reheat: I prefer to reheat soup on the stovetop, adding a splash of water or stock. A microwave also works well.
Freeze: This soup freezes very well. Make extra and freeze a bag for a night when you don’t feel like cooking. You’ll be happy you did! I love these big reusable Stasher freezer bags for freezing soup.
Coconut Red Lentil Peanut Soup Recipe
- Pin
Ingredients
- ▢ 2 teaspoons coconut oil
- ▢ 1 medium yellow onion (minced)
- ▢ 2 medium bell peppers (diced)
- ▢ 2 medium carrots (diced)
- ▢ 2 inch piece ginger (minced)
- ▢ 3 cloves garlic (minced)
- ▢ 1 teaspoon EACH: ground cinnamon and smoked paprika
- ▢ ½ teaspoon EACH: cumin and turmeric
- ▢ A pinch of cayenne (optional)
- ▢ 1 medium sweet potato (diced (about 2 cups))
- ▢ 28 ounce can diced tomatoes
- ▢ 4 cups stock vegetable stock
- ▢ 1 cup dried red lentils
- ▢ ¼ cup natural peanut butter
- ▢ 15-ounce can coconut milk
- ▢ ½ cup chopped kale (packed)
- ▢ Sea salt (to taste)
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion and cook until it begins to brown, about 5 minutes. Add the bell peppers, carrots, ginger, and garlic and cook until the vegetables begin to soften, about 5 minutes. Stir in the cinnamon, smoked paprika, cumin, turmeric, and, if using, the cayenne and let the spices cook for 1 minute. 2 teaspoons coconut oil, 1 medium yellow onion, 2 medium bell peppers, 2 medium carrots, 2 inch piece ginger, 3 cloves garlic, 1 teaspoon EACH: ground cinnamon and smoked paprika, ½ teaspoon EACH: cumin and turmeric, A pinch of cayenne
- Add the sweet potato, tomatoes, and the stock and bring the pot to a boil. Reduce the heat to low and let the pot simmer, uncovered, for 20 minutes, or until the sweet potatoes are almost soft. 1 medium sweet potato, 28 ounce can diced tomatoes, 4 cups stock vegetable stock
- Stir in the red lentil and peanut butter and let the soup cook until the lentils are soft, about 10 minutes. 1 cup dried red lentils, ¼ cup natural peanut butter
- Blend half the soup using a blender or hand-held immersion blender. If using a blender, add the blended soup back to the pot. Stir in the coconut milk and kale and let the kale wilt. Season to taste with sea salt. 15-ounce can coconut milk, ½ cup chopped kale
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
