Prep Time
Cook Time
4 - 6 People
Serves 4
Difficulty  0


1 small red onion 

1/2 cup diced celery 

1 cup chopped carrots 

1 cup cooked chickpeas 

1/2 cup dry coral lentils 

1 1/2 cup diced potatoes 

4 cups vegetable stock 

1 tbsp corn starch mixed with water to make a paste 

1 tbsp soy sauce 

salt and pepper taste 

olive oil 

1 tsp dried oregano 

1 tsp dried thyme 

1 tsp dried basil flakes 

1-2 crushed garlic flakes 

brown rice to serve 

2 cups baby spinach leaves 

400ml coconut milk  

bread to serve 


  1. Heat up a big pot to cook the soup in, or make use of an Instant pot and place the setting to sauté for 15 minutes. 
  2. Add a generous dollop of olive oil, add in the spices, garlic and the onion and sauté until brown. Add the rest of the dry ingredients and sauté for a few minutes more. 
  3. Add in the stock, corn starch paste and some of the coconut milk. 
  4. Slow cook the soup for about 20-30 minutes until the carrots and potatoes are soft,
  5. Lastly stir in the baby spinach leaves until wilted, serve the soup with the brown rice, toasted bread and extra coconut milk. 

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Hope you love this recipe as much as I do! it’s a cozy and comforting one.