Lentils and bell peppers soup with coconut milk

Lentils and bell peppers soup with coconut milk

  • Author: Mary


Simple and delicious warm soup with bell peppers, lentils, coconut milk and paprika. 



  • 2 red bell peppers, diced
  • 1 small can diced tomatoes
  • 1 shallot, chopped
  • 2 garlic cloves, crushed
  • 1 cup dry lentils
  • 1 tsp paprika
  • 1 cup coconut milk
  • 3 cups vegetable broth
  • Salt and pepper


  1. In a big saucepan, sauté the shallot, paprika and garlic for 3 minutes. Then, add the bell peppers and sauté for 5 minutes. Finally, add all the other ingredients: lentils, diced tomatoes, veggie broth, and coconut milk. Adjust the seasoning and bring it to boil then, lower and cover. Let it cook for 30 minutes.
  2. To finish, use a hand blender to mix all the ingredients. Serve with some extra coconut milk, coriander or parsley and a pinch of paprika.