Spiced Red Pepper Coconut Lentil Soup (Printable Version)

Creamy coconut and roasted red peppers meet protein-rich lentils in this spiced, comforting bowl ready in under an hour.

# What You'll Need:

→ Vegetables

01 - 2 large red bell peppers, roasted, peeled, and chopped
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced
06 - 1-inch piece fresh ginger, grated

→ Legumes

07 - 1 cup dried red lentils, rinsed

→ Liquids

08 - 4 cups vegetable broth
09 - 1 can (13.5 oz) coconut milk
10 - 1 tbsp olive oil

→ Spices & Seasonings

11 - 1 tsp ground cumin
12 - 1 tsp ground coriander
13 - 1/2 tsp smoked paprika
14 - 1/4 tsp cayenne pepper
15 - 1/2 tsp ground turmeric
16 - 1 1/2 tsp salt, or to taste
17 - Freshly ground black pepper, to taste
18 - Juice of 1 lime

→ Garnishes

19 - Fresh cilantro leaves
20 - Toasted coconut flakes
21 - Lime wedges

# How To Make:

01 - Heat olive oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes until translucent.
02 - Stir in garlic, ginger, carrot, and celery. Cook for another 3 minutes until slightly softened.
03 - Add cumin, coriander, smoked paprika, cayenne pepper, and turmeric. Stir for 1 minute until fragrant.
04 - Add the roasted red bell peppers and red lentils. Stir to combine.
05 - Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes until the lentils are soft.
06 - Stir in coconut milk and simmer uncovered for 5 minutes.
07 - Use an immersion blender to purée the soup until smooth, or transfer carefully to a blender in batches.
08 - Season with salt, black pepper, and lime juice. Adjust seasoning as needed.
09 - Ladle the soup into bowls. Garnish with cilantro, toasted coconut flakes, and lime wedges if desired.

# Expert Advice:

01 -
  • The way the silky coconut milk tames the spices while letting them sing
  • It comes together in under an hour but tastes like it simmered all day
  • Those roasted red peppers add a subtle sweetness nobody can quite place
02 -
  • Blending hot soup can be dangerous, so either use an immersion blender or let it cool slightly first
  • The soup thickens considerably as it sits, so thin with broth when reheating
  • That squeeze of lime at the end is not optional, it transforms the entire dish
03 -
  • Roast extra peppers when you make this and freeze them for future batches
  • Freshly grated ginger makes a noticeable difference compared to paste or powder

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