Spiced Coconut Tomato Brown Lentils (Printable Version)
Earthy brown lentils simmered with coconut, tomatoes and spices for a creamy, comforting bowl.
# What You'll Need:
→ Vegetables
01 - 1 medium yellow onion, finely chopped
02 - 2 cloves garlic, minced
03 - 1-inch piece fresh ginger, grated
04 - 2 medium carrots, diced
05 - 1 red bell pepper, diced
06 - 1 (14 oz) can diced tomatoes
→ Lentils & Broth
07 - 1 cup dried brown lentils, rinsed
08 - 4 cups vegetable broth
→ Coconut & Spices
09 - 1 (14 oz) can full-fat coconut milk
10 - 2 tablespoons olive oil
11 - 1½ teaspoons ground cumin
12 - 1 teaspoon ground coriander
13 - 1 teaspoon smoked paprika
14 - ½ teaspoon turmeric powder
15 - ¼ teaspoon cayenne pepper (optional, adjust to taste)
16 - 1 teaspoon kosher salt, or to taste
17 - ½ teaspoon freshly ground black pepper
→ Finishing
18 - Juice of 1 lime
19 - Fresh cilantro, chopped, for garnish
# How To Make:
01 - Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3 minutes until softened and translucent.
02 - Add minced garlic and grated ginger to the pot. Cook for 1 minute, stirring constantly, until fragrant.
03 - Stir in the diced carrots and bell pepper. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
04 - Add ground cumin, coriander, smoked paprika, turmeric, and cayenne pepper. Stir continuously for 1 minute to toast the spices and release their oils.
05 - Pour in the diced tomatoes with their juices, rinsed brown lentils, and vegetable broth. Stir well to combine, then bring to a rolling boil.
06 - Reduce heat to low, cover the pot, and simmer for 25 to 30 minutes until the lentils are fully tender and cooked through.
07 - Stir in the full-fat coconut milk, salt, and black pepper. Simmer uncovered for 5 minutes to allow the flavors to meld together.
08 - Remove from heat and stir in fresh lime juice. Taste and adjust seasoning as needed. Ladle into bowls and garnish generously with chopped fresh cilantro.
# Expert Advice:
01 -
- The coconut milk transforms ordinary lentils into something velvety without a drop of cream or butter.
- It reheats beautifully for lunch the next day and actually tastes better when the spices have had overnight to mingle.
02 -
- Do not skip rinsing the lentils because dusty lentils will cloud your broth and leave an odd texture.
- Partially blending the soup with an immersion blender before adding the coconut milk creates a creamier body without losing all the texture.
03 -
- Letting the finished soup rest off the heat for ten minutes before serving allows the flavors to settle and the broth to thicken naturally.
- A pinch of sugar added with the tomatoes can round out their acidity if your canned tomatoes taste particularly sharp.