Spiced Coconut Lentil Soup (Printable Version)
Green lentils simmered with tomatoes, warm spices, and creamy coconut milk for a nourishing meal.
# What You'll Need:
→ Lentils and Legumes
01 - 1 cup dried green lentils, rinsed and drained
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1-inch piece fresh ginger, peeled and grated
05 - 2 medium carrots, diced
06 - 1 red bell pepper, diced
07 - 1 can (14 oz) diced tomatoes
08 - 4 cups vegetable broth
→ Spices and Seasonings
09 - 1 teaspoon ground cumin
10 - 1 teaspoon ground coriander
11 - 1/2 teaspoon ground turmeric
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon cayenne pepper, or to taste
14 - 1/2 teaspoon ground black pepper
15 - 1 teaspoon salt, or to taste
→ Creamy Base and Garnish
16 - 1 can (13.5 oz) full-fat coconut milk
17 - Juice of 1 lime
18 - 1/4 cup fresh cilantro, chopped, for garnish
→ Oils
19 - 2 tablespoons olive oil or coconut oil
# How To Make:
01 - Heat the oil in a large pot over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until softened and translucent.
02 - Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Add the diced carrots and bell pepper to the pot, cooking for 3 minutes while stirring occasionally to slightly soften.
04 - Sprinkle in the cumin, coriander, turmeric, smoked paprika, cayenne pepper, black pepper, and salt. Sauté for 1 minute, stirring constantly to bloom the spices and release their essential oils.
05 - Stir in the rinsed green lentils, diced tomatoes with their juices, and vegetable broth. Bring the mixture to a boil, then immediately reduce the heat to a gentle simmer.
06 - Cover the pot and simmer for 25 to 30 minutes, stirring occasionally, until the lentils and vegetables are fully tender.
07 - Pour in the full-fat coconut milk and simmer uncovered for 5 to 10 minutes, allowing the soup to thicken and the flavors to meld together.
08 - Remove from heat and stir in the fresh lime juice. Taste and adjust seasoning as needed. Ladle into bowls and garnish generously with chopped cilantro.
# Expert Advice:
01 -
- The coconut milk transforms everything into something velvety without a drop of cream or dairy.
- It reheats beautifully the next day, making it ideal for packed lunches or lazy weeknight dinners.
02 -
- Do not skip rinsing the lentils because dusty residue can make the broth cloudy and slightly gritty.
- Adding the lime juice off the heat preserves its bright acidity which balances the richness of the coconut milk.
03 -
- Brown lentils work as a substitute but they cook faster so start checking at the twenty minute mark to avoid mush.
- Shaking the coconut milk can before opening prevents clumps from landing in the soup unevenly.