Creamy Coconut Tomato Lentil Soup
A cozy, nourishing bowl of lentils simmered in a rich tomato and coconut milk broth.
recipesbynani.comThis soup is one of my favorite go to meals when I need something comforting and healthy. The combination of warming spices like cumin, coriander, and turmeric makes every spoonful feel like a warm hug, and the coconut milk adds just the right amount of creaminess without any dairy.
It is perfect for meal prep because it tastes even better the next day after the flavors have had time to meld together. You can serve it as a light dinner with a side of crusty bread or pack it up for a protein packed lunch that keeps you full all afternoon.
🧺 Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 cup dried red lentils, rinsed
- 1 can (14 ounces) crushed tomatoes
- 1 can (14 ounces) full fat coconut milk
- 3 cups vegetable broth
- Salt and black pepper to taste
- Fresh cilantro for garnish
👩🍳Instructions
- 1
Heat the olive oil in a large pot over medium heat and add the onion. Cook for about five minutes until the onion is soft and translucent.
- 2
Add the garlic, cumin, coriander, and turmeric to the pot. Stir constantly for about one minute until the spices are very fragrant.
- 3
Pour in the rinsed lentils, crushed tomatoes, coconut milk, and vegetable broth. Give everything a good stir to combine.
- 4
Bring the soup to a gentle boil, then turn the heat down to low. Cover the pot and let it simmer for about 20 minutes or until the lentils are tender.
- 5
Season the soup with salt and pepper to your liking. Serve warm in bowls topped with a generous sprinkle of fresh cilantro.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to four days. If the soup becomes too thick after sitting in the fridge, just add a splash of water or broth when you reheat it on the stove.
Made this recipe? Let us know how it went.
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