Spiced Tomato Coconut Lentil Soup (Printable Version)

Aromatic red lentils simmered with tomatoes and coconut milk in fragrant spices for a warming bowl.

# What You'll Need:

→ Vegetables

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

→ Lentils

07 - 1 cup dried red lentils, rinsed

→ Liquids

08 - 1 can (14 oz) diced tomatoes
09 - 1 can (14 oz) coconut milk
10 - 3 cups vegetable broth

→ Spices and Seasonings

11 - 1 teaspoon ground cumin
12 - 1 teaspoon ground coriander
13 - 1/2 teaspoon ground turmeric
14 - 1/2 teaspoon smoked paprika
15 - 1/4 teaspoon ground cinnamon
16 - 1/4 teaspoon chili flakes
17 - Salt and pepper to taste

→ Garnish

18 - Fresh cilantro leaves, chopped
19 - Lime wedges

# How To Make:

01 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add onion, carrot, and celery; cook for 5 minutes until softened and fragrant.
02 - Stir in garlic, ginger, and red chili. Continue cooking for 2 minutes until aromatic, being careful not to burn the garlic.
03 - Add cumin, coriander, turmeric, smoked paprika, cinnamon, and chili flakes. Toast for 1 minute, stirring constantly to release essential oils.
04 - Pour in rinsed lentils, diced tomatoes with juices, coconut milk, and vegetable broth. Stir thoroughly to incorporate all ingredients.
05 - Bring mixture to a boil, then reduce heat to low. Simmer uncovered for 25-30 minutes, stirring occasionally, until lentils are completely tender and soup has reached desired consistency.
06 - Adjust seasoning with salt and pepper. For a creamier texture, partially puree using an immersion blender, leaving some lentils whole for texture.
07 - Ladle hot soup into bowls and garnish generously with fresh chopped cilantro. Serve with lime wedges on the side for squeezing.

# Expert Advice:

01 -
  • Its the kind of soup that makes people pause after their first spoonful and ask what you put in it
  • The coconut milk creates this velvety richness that feels indulgent despite being completely wholesome
  • Leftovers actually taste better the next day, if they last that long
02 -
  • Red lentils cook down much faster than other varieties, do not try to substitute green or brown lentils here
  • The spices need to bloom in hot fat first, otherwise they will taste dusty and raw in the finished soup
  • Coconut milk can separate if boiled too aggressively, keep it at a gentle simmer once it is added
03 -
  • Rinse your lentils in a fine mesh sieve until the water runs clear, this removes any dusty or bitter taste
  • Grating the ginger on a microplane eliminates those stringy fibers that can ruin an otherwise smooth spoonful
  • If the soup becomes too thick after sitting, thin it with a splash of broth or water rather than adding more coconut milk

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