Rainbow Lentil Soup

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  • Rainbow Lentil Soup

    Rating: 51


    • 1 onion diced
    • 4 cloves garlic minced
    • 1 cup red lentils boiled for 20-25 minutes, drain and set aside
    • 4 cups vegetable stock
    • 1 14.5 oz can diced fire-roasted tomatoes
    • 1 14 oz can coconut milk (use regular for a richer favor but you can use light)
    • Rainbow veggies: anything you choose; sweet potatoes, green beans, kale, bell peppers...create your own rainbow of colors.
    • 1 teaspoon each of cumin, coriander and turmeric
    • 1/4 teaspoon cinnamon
    • 1 teaspoon of sea salt or to taste
    • Pepper to taste


    1.  Brown the onions and garlic
    2. Add the stock, coconut milk, tomatoes and spices except salt-I do this at the end.
    3. Bring to boil then reduce to a light boil and add the vegetables. I will put in the harder veggies first like sweet potatoes, bell peppers and cook till nearly done then add green beans and kale, chard or spinach last.
    4. Add in the cooked lentils
    5. Adjust seasoning
    6. Simmer, stir, serve and enjoy! I suggest doubling the recipe because it is SO good, you'll want to freeze some to have on hand.

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