Spiced Coconut Tomato Lentil Soup (Printable Version)
Creamy coconut and tomato broth loaded with tender black lentils and fragrant warming spices.
# What You'll Need:
→ Lentils
01 - 1 cup dried black lentils (urad dal), rinsed
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 1 large carrot, diced
06 - 1 red bell pepper, diced
07 - 1 (14 oz) can diced tomatoes with juice
→ Liquids
08 - 1 (14 oz) can full-fat coconut milk
09 - 4 cups vegetable broth
→ Spices & Seasonings
10 - 1 tablespoon olive oil or coconut oil
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 cayenne pepper (optional)
16 - 1 teaspoon kosher salt, or to taste
17 - Freshly ground black pepper, to taste
→ Garnish
18 - 1/4 cup fresh cilantro, chopped
19 - 1 tablespoon fresh lime juice (optional)
# How To Make:
01 - Heat the oil in a large pot over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until softened and translucent.
02 - Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
03 - Add the diced carrot and red bell pepper to the pot. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables begin to soften.
04 - Add the ground cumin, coriander, turmeric, smoked paprika, and cayenne pepper if using. Stir well to coat all the vegetables evenly in the spices and cook for 30 seconds until fragrant.
05 - Add the rinsed black lentils, canned diced tomatoes with their juice, coconut milk, and vegetable broth. Stir thoroughly to combine all ingredients.
06 - Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 35 to 40 minutes, stirring occasionally, until the lentils are fully tender. Add water as needed if the soup becomes too thick.
07 - Season with salt and freshly ground black pepper to taste. Stir in the fresh lime juice if using, then remove from heat.
08 - Ladle the hot soup into individual bowls and garnish generously with chopped fresh cilantro before serving.
# Expert Advice:
01 -
- The coconut milk makes it feel indulgent but the whole pot is completely vegan and genuinely good for you.
- It reheats beautifully, in fact I think it tastes even better on day two when the spices have fully settled in.
- You probably have most of the ingredients in your pantry right now, which makes this an easy weeknight win.
02 -
- Do not skip rinsing the lentils because tiny stones and dust can hide in the bag and nothing ruins soup faster than biting into grit.
- Full-fat coconut milk separates into a solid layer on top when cold, so shake the can vigorously before opening or scoop the solid part in and let it melt during cooking.
- If the soup gets too thick after sitting in the fridge overnight, simply stir in a splash of broth or water when reheating.
03 -
- Toasting the dry spices in oil for even thirty seconds before adding liquid completely transforms their flavor from flat to layered and complex.
- An immersion blender buzzed through just a quarter of the pot gives you a naturally thickened broth without losing the satisfying chunks of lentil and vegetable.