Hearty Vegetable Coconut Dhal Soup Recipe by Anna Speaks

This post may contain affiliate links, which means that we make a small commission when you place orders using our links.

Remember when Anna Speaks of Windy City Organics shared that eating superfoods is like getting a software upgrade for your body?

In this guest post, this nature, movement, and superfood-loving mama based out of Portland, Oregon shares a nourishing and simple savory Vegetable Coconut Dhal recipe that makes a perfect savory breakfast or lunch on a colder day.

Hearty Vegetable Coconut Dhal Soup Recipe

This may be the easiest soup you’ve ever made from scratch. Great for busy parents when you need something fool-proof and healthy to serve the family at the end of an exhausting day.

This Dhal is hearty, filling, and warms both the soul and bones. We chose a combination of our favorite spices: cumin, turmeric and smoked chipotle–but this part is really up to you, so get creative!

Red lentils are relatively mild in flavor and work well with a variety of seasonings. If you have a favorite curry blend, you can use that!

This soup is rich with plant based protein, fiber, and healthy fats from stone ground coconut butter. Whole coconut butter (not oil!) can be used in many recipes as a replacement for canned coconut milk, and it contains more fiber and nutrition because it is uncooked. It lends a subtle coconut flavor to this soup, and a nice creamy texture.

Coconut is also rich with lauric acid, a unique fat with incredible anti-viral capabilities. Wonderful for the immune system during these cold days. Serve as is in a bowl, or paired with basmati or jasmine rice as a “curry” with a squeeze of lemon, Sunbiotics probiotic almonds, and a sprinkle of cilantro on top.

Hearty Vegetable Coconut Dhal Soup Recipe

Hearty Vegetable Coconut Dhal Soup 

Serves 5-6

Ingredients: 

  • 6 cups pure water
  • 1.5 cups red lentils
  • 1/2 cup melted Dastony coconut butter
  • Vegetables – the combination is up to you, we used about 6 cups diced all together:
  • 1 medium zucchini, chopped (1 cup)
  • two small carrots, chopped (1 cup)
  • 2 small stalks celery, diced (1 cup)
  • 2 yucon gold potatoes. diced (2 cups)
  • Purple cabbage – 1 cup chopped
  • 3 large stalks curly kale and/or collard greens, chopped finely
  • 1/2 large yellow onion, diced finely (1.5 cups)
  • 1 tsp Himalayan salt
  • 1 Tbs coconut aminos
  • 1.5 tsp cumin spice
  • 1 tbs finely diced fresh ginger
  • 1.5 tsp turmeric (you can also opt for 1 tbs of your favorite curry spice)
  • 1⁄2 tsp smoked chipotle/chili pepper
  • 1 Tbs coconut sugar – optional, but brings depth to flavor
  • 2 large cloves garlic
  • Additional salt/pepper to taste

Directions: 

1. Rinse red lentils, wash and dice vegetables.

2. Place 6 cups water in large pot with red lentils and all vegetables except the kale (you will add this in closer to the end so it doesn’t become too mushy).

3. Heat on medium high until the pot starts to steam (near boil). Stir and reduce heat to medium low, and add melted coconut butter and seasonings. The only ingredient remaining out will be the kale.

4. Cover and simmer for 30 minutes at medium low heat.

5. Put chopped kale in and cook for 10 more minutes, until all veggies are well done.