Lentil Ginger Coconut Soup | PCC Natural Markets

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Lentil Ginger Coconut Soup

Serves: 4

Yield: about 8 cups

Your rating: None (7 votes)
Your rating: None (7 votes)


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


In a soup pot over medium heat, sauté onions in oil until very soft and lightly browned, 7 to 10 minutes. Add celery, carrots, ginger, salt and pepper. Continue to cook for another 2 minutes.

Add North African Spice Mix and cook, stirring, for 10 to 20 seconds or until fragrant. Add lentils, coconut milk, stock and tomato paste. Cover and bring to a boil. Reduce to a simmer and cook for 30 to 40 minutes or until lentils are soft.

Stir in vinegar, lemon juice and hot sauce. Simmer for another 3 minutes. Season to taste with additional salt and pepper. Garnish soup with grated coconut.

Recipe by Ken Charney, former PCC staff

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Tomato paste?

Help! The end of the recipe mentions finishing the soup with tomato paste, but I don't see tomato paste in the ingredient list. How much should be used?

Tomato paste

Thanks for catching this omission. The recipe has been updated. We hope you enjoy it!

Spice Mix

Is this something I have to make myself or is it available pre-made at PCC?

RE: Spice Mix


The North African Spice Mix is something you'd need to make on your own for this recipe. Thanks for checking in.

Tom Monahan
PCC Natural Markets

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