Lentil Ginger Coconut Soup

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  • 1 onion, finely chopped
  • 1 1/2 tablespoons olive oil
  • 1 stalk celery, finely chopped
  • 1 carrot, chopped
  • 1 tablespoon minced fresh ginger
  • Salt and pepper, to taste
  • 2 tablespoons North African Spice Mix
  • 1 1/2 cups lentils
  • 1 (14-ounce) can coconut milk
  • 4 cups vegetable stock or water
  • 1 tablespoon tomato paste
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice
  • Hot sauce, to taste (optional)
  • 3 tablespoons grated unsweetened coconut


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.

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