Spiced Coconut Tomato Lentil Soup (Printable Version)
Creamy coconut and tomato broth with brown lentils and warm spices, finished with lime and cilantro.
# What You'll Need:
→ Lentils
01 - 1½ cups (300 g) dried brown lentils, rinsed and drained
→ Vegetables & Liquids
02 - 1 medium yellow onion, finely chopped
03 - 2 large carrots, diced
04 - 3 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 1 red bell pepper, diced
07 - 1 (14 oz) can diced tomatoes
08 - 1 (14 oz) can full-fat coconut milk
09 - 5 cups vegetable broth
→ Spices & Seasonings
10 - 2 tablespoons olive oil
11 - 1 teaspoon ground cumin
12 - 1 teaspoon ground coriander
13 - ½ teaspoon ground turmeric
14 - ½ teaspoon smoked paprika
15 - ¼ teaspoon cayenne pepper (adjust to taste)
16 - 1 teaspoon salt, or to taste
17 - ½ teaspoon black pepper
→ Finishing
18 - Juice of 1 lime
19 - ¼ cup fresh cilantro, chopped (plus extra for garnish)
# How To Make:
01 - Heat olive oil in a large soup pot over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until softened and translucent.
02 - Add the diced carrots, bell pepper, minced garlic, and grated ginger. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables are fragrant and slightly tender.
03 - Stir in the ground cumin, coriander, turmeric, smoked paprika, and cayenne pepper. Cook for 1 minute, stirring constantly, to bloom the spices and release their essential oils.
04 - Add the rinsed brown lentils, diced tomatoes with their juice, coconut milk, and vegetable broth to the pot. Stir well to combine everything evenly.
05 - Bring the soup to a boil over medium-high heat, then reduce to a gentle simmer. Leave uncovered and cook for 35 to 40 minutes, stirring occasionally, until the lentils are fully tender.
06 - Season with salt and black pepper to taste. Stir in the fresh lime juice and chopped cilantro, reserving some cilantro for garnish.
07 - Ladle the hot soup into bowls, garnish with additional fresh cilantro, and serve immediately.
# Expert Advice:
01 -
- It freezes beautifully so you can make a double batch and forget about it until a Tuesday when cooking feels impossible.
- The coconut milk makes it taste rich and indulgent but the whole pot is entirely vegan and gluten free.
02 -
- Do not skip rinsing the lentils because small stones and dust hiding in that bag will ruin a beautiful bowl of soup instantly.
- An immersion blender buzzed through just a few times gives the broth a creamy body without losing the chunky texture that makes each bite interesting.
03 -
- Toast the spices in the oil for exactly one minute before adding liquid because raw spices taste dusty and bitter while toasted spices taste like someone who has been cooking for decades.
- Add the lime juice off the heat or at the very end because citrus loses its bright punch if it boils for too long.