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Dinner recipe · from the recipe book

Creamy Coconut Green Soup with Red Lentils

A velvety, bright green blended soup of kale, spinach and broccoli simmered in coconut milk with ginger, lime and red lentils, finished with crunchy toasted pepitas.

Creamy Coconut Green Soup with Red Lentils

Ingredients

  • 1 tbsp14 gCanola oil
  • 1½ medium160 gYellow onionchopped
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingerpeeled and grated
  • 1 tbsp6 gCurry powder
  • ¾ tsp2 gGround turmeric
  • 1 cup200 gRed lentils, dryrinsed
  • 3⅓ cups florets300 gBroccolicut into florets, stems peeled and sliced
  • 3¼ cups700 gVegetable broth
  • 1¼ cups300 gWater
  • 1¾ cups400 gCoconut milk, cannedwell shaken
  • 7¼ cups chopped150 gKalestems removed, leaves torn
  • 4 cups loosely packed120 gBaby spinach
  • 2 tbsp30 gLime juice
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • ⅓ cup40 gPumpkin seeds (pepitas)
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Before you start, chop the onion, mince the garlic, grate the ginger, rinse the red lentils, cut the broccoli, and strip and tear the kale.
  2. Toast the pumpkin seeds in a dry large pot over medium heat, stirring, for 3 to 4 minutes until they pop and smell nutty; tip them into a bowl and set aside for garnish.
  3. In the same pot, heat the canola oil over medium heat. Add the onion and cook for 5 minutes until soft.
  4. Add the garlic, ginger, curry powder and turmeric and stir for 1 minute until fragrant.
  5. Add the red lentils, broccoli, vegetable broth and water. Bring to a boil, then cover and simmer for 15 minutes until the lentils are falling apart and the broccoli is tender.
  6. Stir in three-quarters of the coconut milk and the kale; simmer for 4 minutes until the kale wilts. Remove from the heat and stir in the spinach until wilted.
  7. Blend the soup until smooth with an immersion blender, or in batches in a countertop blender with the lid vented and covered with a towel, then return it to the pot.
  8. Stir in the lime juice, salt and black pepper, and thin with a splash more water if you like.
  9. Ladle into bowls, swirl the remaining quarter of the coconut milk over the top, and scatter with the toasted pumpkin seeds and cilantro.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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