Brown lentil, coconut, and tomato soup

5 June 2018

The Commonsense Kitchen makes soup for our Wellington region stores - a different variety every weekday!

You may have seen (or smelled or tasted!) this delicious soup in our stores. It's a favourite among staff and customers and we couldn’t resist sharing the recipe with its adoring fans.

Makes 3-4 litres. Eat it all or freeze some for later!

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Scott's soup pictured with Leeds St delicious polenta bread



  1. Sauté Onions in oil until soft, then add Garlic and continue cooking for another couple of minutes.
  2. Add spices & continue sautéing for 3-5 mins – adding a dash of water here so the spices don't burn.
  3. Add all of the vegetables and enough water to cover them. Bring to the boil and reduce to a simmer for about an hour until the veggies are soft.
  4. Add the lentils and cook for a further 30-40 minutes until the lentils are cooked.
  5. Add the tomatoes and coconut cream and cook for a further 15-20 minutes. Stirring often so it does not burn.
  6. Season to taste. Serve with some delicious fresh bread from Commonsense and enjoy! 

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