Spiced Coconut Green Lentil Soup (Printable Version)
Warming soup with green lentils, coconut milk, and aromatic Indian spices. Ready in under an hour.
# What You'll Need:
→ Legumes
01 - 1 cup dried green lentils, rinsed
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 medium carrots, diced
06 - 2 celery stalks, diced
07 - 1 medium tomato, chopped
08 - 1 cup baby spinach, roughly chopped (optional)
→ Liquids
09 - 4 cups vegetable broth
10 - 1 (14 oz) can coconut milk
11 - 1 tablespoon olive oil
→ Spices & Seasonings
12 - 1 teaspoon ground cumin
13 - 1 teaspoon ground coriander
14 - 1 teaspoon garam masala
15 - 1/2 teaspoon turmeric
16 - 1/2 teaspoon smoked paprika
17 - 1/4 teaspoon cayenne pepper (optional)
18 - 1 teaspoon sea salt (plus more to taste)
19 - Freshly ground black pepper, to taste
→ Garnish
20 - Fresh cilantro, chopped
21 - 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 softened.
02 - Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant, being careful not to burn the garlic.
03 - Add diced carrots and celery to the pot. Sauté for 3-4 minutes until vegetables begin to soften.
04 - Add cumin, coriander, garam masala, turmeric, smoked paprika, and cayenne pepper. Stir constantly for 1 minute to toast the spices and release their flavors.
05 - Mix in chopped tomatoes and cook for 2-3 minutes until softened and breaking down slightly.
06 - Pour in rinsed green lentils and vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes until lentils are completely tender.
07 - Stir in coconut milk, baby spinach (if using), salt, and pepper. Simmer uncovered for 5 minutes to allow flavors to meld and soup to thicken slightly.
08 - Taste the soup and adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with fresh cilantro and lime wedges.
# Expert Advice:
01 -
- The coconut milk creates this velvety richness that makes you forget youre eating something so healthy
- It actually tastes better the next day, so you can make a big batch and not worry about leftovers
02 -
- Getting the spice blooming step right is what separates an okay soup from one that makes people ask for seconds
- If the soup seems too thick at any point, add more broth in half cup increments rather than water
03 -
- Rinse your lentils thoroughly until the water runs clear—this removes any dust and bitterness
- Let the soup rest for at least 10 minutes off the heat before serving so the flavors really settle