Spiced Coconut Tomato Yellow Lentils (Printable Version)

Creamy spiced coconut, tomato and yellow lentils simmered with ginger, garlic and warm spices.

# What You'll Need:

→ Legumes

01 - 1 cup yellow lentils, rinsed

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 inch piece fresh ginger, grated
05 - 1 large carrot, diced
06 - 1 can (14 oz) diced tomatoes with juices
07 - 1 small green chili, deseeded and minced (optional)

→ Liquids

08 - 4 cups vegetable broth
09 - 1 can (14 oz) coconut milk
10 - 1 tablespoon coconut oil or vegetable oil

→ Spices

11 - 1 teaspoon ground cumin
12 - 1 teaspoon ground coriander
13 - 1/2 teaspoon ground turmeric
14 - 1 teaspoon garam masala
15 - 1/2 teaspoon red chili powder (optional, adjust to taste)
16 - Salt and black pepper, to taste

→ Finishing

17 - Juice of 1/2 lime
18 - Fresh cilantro leaves, chopped, for garnish

# How To Make:

01 - Heat coconut oil in a large pot over medium heat. Add onion and cook for 3 to 4 minutes until softened.
02 - Stir in garlic, ginger, and green chili if using. Sauté for 1 minute until fragrant.
03 - Add diced carrot and cook for an additional 2 minutes.
04 - Add ground cumin, ground coriander, turmeric, garam masala, and red chili powder. Stir for 30 seconds to release aromas.
05 - Add rinsed yellow lentils, diced tomatoes with juices, and vegetable broth. Stir to combine and bring mixture to a boil.
06 - Reduce heat to a gentle simmer, cover, and cook for 20 to 25 minutes, stirring occasionally, until lentils and carrots are soft.
07 - Stir in coconut milk and simmer gently for 5 minutes. Season with salt and black pepper as needed.
08 - Remove from heat and stir in lime juice. Adjust seasoning if necessary.
09 - Ladle hot soup into bowls and top with chopped fresh cilantro.

# Expert Advice:

01 -
  • This soup has that magical ability to taste even better the next day, so lunch is sorted.
  • It is rich and creamy with coconut but loaded with wholesome veggies and protein-packed lentils.
02 -
  • Turning the heat too high when simmering lentils can make them tough—low and slow is your friend.
  • Stirring the soup after adding coconut milk stops any weird separating and keeps it creamy.
03 -
  • Blooming the spices in hot oil makes their flavors so much richer—this is what sets homemade soup apart.
  • Finishing with fresh lime and cilantro just before serving lifts every single bite.

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