Spiced Coconut Tomato Lentil Soup (Printable Version)
Warming bowl of tender lentils, tomatoes, and creamy coconut milk with aromatic spices for a nourishing meal.
# What You'll Need:
→ Lentils & Legumes
01 - 1 cup yellow split lentils (toor dal or moong dal), rinsed
→ Vegetables
02 - 1 tablespoon coconut oil
03 - 1 medium yellow onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1-inch piece fresh ginger, grated
06 - 1 medium carrot, diced
07 - 1 red bell pepper, diced
08 - 1 can (14 oz) diced tomatoes
→ Liquids
09 - 4 cups vegetable broth
10 - 1 can (13.5 oz) coconut milk
→ Spices & Seasonings
11 - 1 teaspoon ground cumin
12 - 1 teaspoon ground coriander
13 - 1/2 teaspoon ground turmeric
14 - 1/4 teaspoon cayenne pepper
15 - 1 teaspoon smoked paprika
16 - 1 teaspoon sea salt
17 - 1/2 teaspoon black pepper
18 - Juice of 1 lime
→ Garnishes
19 - Fresh cilantro leaves, chopped
20 - Lime wedges
# How To Make:
01 - Heat coconut oil in a large pot over medium heat. Add chopped onion and cook for 3–4 minutes until translucent.
02 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Add diced carrot and bell pepper; sauté for 3 minutes until slightly softened.
04 - Sprinkle in cumin, coriander, turmeric, cayenne, smoked paprika, salt, and black pepper. Stir constantly for 1 minute to release aromatic oils.
05 - Add rinsed lentils, diced tomatoes with juices, and vegetable broth. Stir well to incorporate all ingredients.
06 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until lentils are completely tender.
07 - Pour in coconut milk and simmer uncovered for 5–7 minutes until soup is creamy and heated through.
08 - Stir in fresh lime juice. Taste and adjust salt and pepper as needed.
09 - Ladle hot soup into bowls and garnish with chopped cilantro and lime wedges.
# Expert Advice:
01 -
- The way coconut milk transforms into silky luxury without any cream or dairy
- Spices that bloom together into something greater than their parts
- A soup that costs pennies to make but tastes like it came from a restaurant
02 -
- The soup will thicken considerably as it sits so thin it with a splash of water or broth when reheating
- Tempering your spices in hot oil before adding liquid prevents that raw dusty spice taste
- Lime juice is not optional—it absolutely transforms the final flavor profile
03 -
- Rinse your lentils until the water runs clear or your soup might end up with an odd muddy flavor
- If you want it creamier you can use an immersion blender to partially purée about half the soup