Red lentil soup recipe

7 October 2015 by
First published: 19 January 2015

Leave yourself feeling nourished and satisfied with this vegan red lentil soup recipe from Sharon Gannon.

Sharon Gannon is one of the founders of the Jivamukti Yoga method. As well as being an inspiring yoga teacher, among her passions is kitchen cuisine and she runs a successful vegan café in New York called Jivamuktea Café. Her approach to the culinary arts embodies her spirit towards life – holistic and full of light. This delicious soup is perfect for healthy new year’s resolutions and keeping your healthy eating on track.


1 cup of red lentils

8 cups of water, plus more as needed

2 tbsp sunflower oil

1 large onion, diced

1 tbsp vegetable stock in ¼ cup boiling water

1 tsp ground cumin

1 tsp curry powder

Large can of tomato sauce

1 cup coconut milk

Salt and freshly ground pepper, to taste


In a large soup pot, place the lentils and rinse with cold water, then drain. Add the water and bring to a boil over high heat. Reduce the heat to medium-low and cook, partially covered, for about 45 minutes, until lentils are mostly dissolved.

Meanwhile, in a separate pan, heat oil over a medium-high heat. Add the onion and sauté for 5-10 minutes, until translucent. Add stock, cumin and curry powder and simmer for 3 minutes, stirring often and adding water if necessary to reach the consistency of a thin paste.

In a blender, puree the tomatoes and coconut milk. Add the sautéed onion mixture and blend until smooth.

When the lentils are cooked, add the tomato mixture and more water as needed to obtain the desired consistency. Raise the heat to high and bring to a boil. Add salt and pepper to taste and remove from heat.

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Red lentil soup
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