Spiced Coconut Lentil Soup

Name: Spiced Coconut Lentil Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup dry green lentils; 4 cups vegetable broth; 1 can (13.5 oz) coconut milk; 1 medium onion, diced; 2 cloves garlic, minced; 1 tbsp ginger, minced; 1 tbsp curry powder; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp turmeric; 1/4 tsp cayenne pepper (optional); 2 tbsp olive oil; 1 tbsp lime juice; Salt and pepper to taste; Fresh cilantro for garnish

🕒 Prep: 10 min

🔥 Cook: 30 min

🍽 Serves: 4

★★★★★

Be the First to Review!

When you need a comforting bowl of goodness that’s both nourishing and bursting with flavor, this Spiced Coconut Lentil Soup is your go-to. With a perfect blend of spices and creamy coconut milk, it’s a warm hug on a chilly day.

Save Print Jump to Recipe

Ingredients for Spiced Coconut Lentil Soup

The star of this dish is undoubtedly the humble green lentils. They not only provide a hearty texture but are also packed with protein. Then, we have coconut milk, which lends the soup its creamy, luxurious body. The onion, garlic, and ginger form the aromatic base, while the blend of curry powder, ground cumin, coriander, and turmeric brings warmth and depth of flavor. And for those who like a bit of heat, a pinch of cayenne pepper can be your secret weapon. Lime juice adds a refreshing tang that balances the creaminess. Finally, fresh cilantro for garnish brings a pop of color and fresh flavor.

Tips & Tricks

Use fresh ginger for the best flavor — it really makes a difference.
If the soup is too thick, add a splash of water or more broth to reach your desired consistency.
To make it heartier, toss in some chopped spinach or kale during the last few minutes of cooking.

Serving Suggestions

This soup pairs wonderfully with a side of warm naan bread or a simple green salad. For a bit of extra texture, top with toasted coconut flakes or a sprinkle of pumpkin seeds.

Frequently Asked Questions

Can I use a different type of lentils?: Absolutely! Red lentils will cook faster and give a creamier consistency, while black or brown lentils will hold their shape more.
Is there a substitute for coconut milk?: You can use almond milk or cashew cream, but note that the flavor and texture will change slightly.

Spiced Coconut Lentil Soup Recipe Walkthrough

Start by rinsing the lentils under cold water until it runs clear. This helps remove any dust or debris and prevents the soup from becoming murky. Set them aside while you heat up some olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, about five minutes, which will enhance its sweetness.

Next, toss in the garlic and ginger. These two are like the dynamic duo of flavor, and after about two minutes, they should be fragrant and slightly golden. It's time to sprinkle in your curry powder, cumin, coriander, turmeric, and if you're feeling adventurous, a touch of cayenne pepper. Stir for a minute until the spices are aromatic. This step is crucial as it wakes up the spices, releasing their full flavor potential.

Pour in the rinsed lentils and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 25 minutes or until the lentils are tender but not mushy. You'll know they're ready when they hold their shape but melt in your mouth.

Now, stir in the coconut milk and lime juice. Season with salt and pepper according to your taste. Let it cook for another five minutes, allowing the flavors to meld beautifully.

Finally, ladle the soup into bowls and garnish with fresh cilantro. It’s ready to enjoy!

Why You'll Love This Recipe

Quick to prepare with minimal fuss — perfect for weeknights.
Packed with protein and flavor that satisfies.
Rich, creamy texture thanks to coconut milk.
Customizable spice levels to suit your taste.

Ingredients

1 cup dry green lentils

4 cups vegetable broth

1 can (13.5 oz) coconut milk

1 medium onion, diced

2 cloves garlic, minced

1 tbsp ginger, minced

1 tbsp curry powder

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp turmeric

1/4 tsp cayenne pepper (optional)

2 tbsp olive oil

1 tbsp lime juice

Salt and pepper to taste

Fresh cilantro for garnish

Step-by-step Instructions

1. Rinse lentils under cold water until the water runs clear.

2. In a large pot, heat olive oil over medium heat. Add onions and sauté until translucent, about 5 minutes.

3. Add garlic and ginger, and sauté for an additional 2 minutes.

4. Stir in curry powder, cumin, coriander, turmeric, and cayenne pepper. Cook for 1 minute until fragrant.

5. Add lentils and vegetable broth to the pot. Bring to a boil, then reduce heat to low and let simmer for 25 minutes or until lentils are tender.

6. Stir in coconut milk and lime juice, season with salt and pepper, and cook for another 5 minutes.

7. Serve hot, garnished with fresh cilantro.

Save Print

Ratings and Comments

Thank you for your rating!