Spiced Coconut Tomato Green Lentil Soup (Printable Version)
Comforting blend of green lentils, coconut milk, tomatoes, and warming spices for a hearty, nourishing bowl.
# What You'll Need:
→ Legumes
01 - 1 cup dried green lentils, rinsed and picked over
→ Vegetables
02 - 1 medium yellow onion, finely diced
03 - 2 garlic cloves, minced
04 - 1-inch piece fresh ginger, peeled and grated
05 - 1 large carrot, peeled and diced
06 - 1 red bell pepper, cored and diced
07 - 1 (14 oz) can diced tomatoes with juices
08 - 4 cups vegetable broth
→ Spices and Seasonings
09 - 1 teaspoon cumin seeds
10 - 1 teaspoon ground coriander
11 - ½ teaspoon ground turmeric
12 - ½ teaspoon smoked paprika
13 - ¼ teaspoon ground cinnamon
14 - ¼ teaspoon red chili flakes (optional)
15 - Kosher salt and freshly ground black pepper, to taste
→ Liquids and Fats
16 - 1 (14 oz) can full-fat coconut milk
17 - 2 tablespoons olive oil or coconut oil
18 - Juice of 1 fresh lime
→ Garnishes
19 - Fresh cilantro or parsley, roughly chopped
20 - Toasted coconut flakes (optional)
# How To Make:
01 - Heat the oil in a large heavy-bottomed pot over medium heat. Add the cumin seeds and toast for about 30 seconds, swirling the pan, until they become fragrant and begin to pop.
02 - Add the diced onion, minced garlic, and grated ginger to the pot. Sauté for 3 to 4 minutes, stirring occasionally, until the onion is soft and translucent.
03 - Stir in the diced carrot and bell pepper. Cook for 2 to 3 minutes, allowing the vegetables to soften slightly and pick up color.
04 - Add the ground coriander, turmeric, smoked paprika, cinnamon, and chili flakes. Stir continuously for 1 minute to toast the spices and release their essential oils.
05 - Pour in the rinsed lentils, diced tomatoes with their juices, and vegetable broth. Bring the mixture to a rolling boil, then reduce the heat to low. Cover and simmer for 25 to 30 minutes, or until the lentils are fully tender.
06 - Stir in the coconut milk and return to a gentle simmer. Cook uncovered for an additional 5 minutes, allowing the flavors to meld and the broth to thicken slightly.
07 - Remove from heat and stir in the fresh lime juice. Season with salt and black pepper to taste. If the soup is too thick, thin it with a splash of additional broth or water until the desired consistency is reached.
08 - Ladle into warmed bowls and garnish with chopped fresh cilantro and toasted coconut flakes. Serve alongside naan, crusty bread, or over steamed rice if desired.
# Expert Advice:
01 -
- The spices bloom in oil first, which is a tiny extra step that transforms the entire pot from bland to restaurant quality.
- It reheats beautifully and actually tastes better the next day, so you get two meals worth of joy from one pot.
02 -
- Do not skip rinsing the lentils because leftover dust and debris can make the soup cloudy and slightly bitter.
- Adding the coconut milk too early causes it to separate during a long simmer, so always stir it in near the end for the silkiest texture.
03 -
- If your coconut milk has separated into a solid cream layer and watery liquid, dump the whole can into a bowl and whisk it smooth before adding it to the pot.
- Toasting the coconut flakes in a dry pan for two minutes takes them from rubbery to golden and crispy, which is the entire point of using them as a garnish.