Spiced Coconut Tomato Green Lentil Hearty Soup (Printable Version)
Warming lentil soup with coconut milk, tomatoes, and aromatic spices ready in 55 minutes.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 medium carrots, diced
06 - 1 red bell pepper, diced
07 - 1 green chili, deseeded and finely chopped
→ Lentils and Base
08 - 1 cup dried green lentils, rinsed
09 - 1 can (14 oz) diced tomatoes
10 - 4 cups vegetable broth
11 - 1 can (14 oz) full-fat coconut milk
→ Spices
12 - 1 teaspoon ground cumin
13 - 1 teaspoon ground coriander
14 - 1 teaspoon smoked paprika
15 - 1/2 teaspoon ground turmeric
16 - 1/2 teaspoon chili powder
17 - 1/2 teaspoon ground black pepper
18 - 1 teaspoon salt
→ Garnish
19 - Fresh cilantro, chopped
20 - Lime wedges
# How To Make:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3–4 minutes until translucent and fragrant.
02 - Stir in minced garlic, grated ginger, diced carrots, bell pepper, and green chili. Sauté for 3–4 minutes until vegetables begin to soften.
03 - Add cumin, coriander, smoked paprika, turmeric, chili powder, black pepper, and salt. Stir constantly for 1 minute until spices release their aroma.
04 - Pour in rinsed green lentils, diced tomatoes with their juice, and vegetable broth. Bring mixture to a boil, then reduce heat, cover, and simmer for 25–30 minutes until lentils are tender.
05 - Stir in coconut milk and simmer uncovered for 5–7 minutes, allowing flavors to meld and soup to reach desired consistency.
06 - Taste and adjust seasoning with additional salt or spices if needed. Serve hot, garnished with chopped fresh cilantro and a squeeze of fresh lime juice.
# Expert Advice:
01 -
- The coconut milk creates this incredibly velvety texture that makes the soup feel luxurious without any cream
- Whole spices get toasted right in the pot, meaning layers of flavor build in just 15 minutes of active cooking
02 -
- Lentils vary wildly in cooking time depending on their age, so start checking at 25 minutes rather than assuming they will take exactly 30
- The soup thickens considerably in the fridge, so thin it with a splash of broth when reheating leftovers
03 -
- Rinse your lentils thoroughly until the water runs clear, or you will end up with cloudy broth and slightly gritty texture
- Let the soup rest for 10 minutes off the heat before serving, as the spices need that time to really settle into each other