Spicy Lentil Soup with Coconut Milk and Lemon Recipe

Introduction

This Spicy Lentil Soup is a comforting and flavorful dish perfect for any season. Packed with warm spices and creamy coconut milk, it’s easy to prepare and nourishing for the whole family.

Ingredients

• 1 ½ tablespoon olive oil
• 1 medium-sized onion, diced (any color is fine)
• 2 carrots, diced
• 2 celery ribs, diced
• 3 garlic cloves, minced
• 2 tablespoons smoked paprika
• ½ tablespoon turmeric
• ½ teaspoon cumin
• ⅛ – ½ teaspoon chili flakes (according to your liking)
• 1 ½ cup (280 grams) green or brown lentils, picked over and rinsed
• 5 cups (1.2 litres) low sodium vegetable broth
• 2 tablespoons tomato paste
• 1 cup (240 ml) coconut milk
• 1 teaspoon fine salt, or according to taste
• ⅛ teaspoon black pepper, or to taste
• 2 tablespoons parsley or cilantro, chopped (optional)
• 2 tablespoons lemon juice, or to taste

Instructions

1. Step 1: In a large ceramic or cast iron pot, heat the olive oil over medium heat. Add the onions, carrots, and celery and sauté for about 5-7 minutes until softened.
2. Step 2: Reduce the heat to low, add the garlic and spices (smoked paprika, turmeric, cumin, chili flakes), and cook, stirring constantly, until fragrant, about 1 minute.
3. Step 3: Add the lentils, 4 cups of the vegetable broth (reserve the remaining 1 cup for later), tomato paste, salt, and black pepper. Bring to a boil, then reduce to a simmer. Cover and cook, stirring occasionally, until the lentils are tender, about 25-30 minutes. Add the remaining broth as needed to achieve your preferred consistency.
4. Step 4: Stir in the coconut milk and cook for an additional 5 minutes to blend the flavors.
5. Step 5: Turn off the heat. Add the lemon juice and taste the soup. Adjust seasoning with more salt, pepper, or lemon juice as desired.
6. Step 6: Stir in the chopped parsley or cilantro if using. Serve the spicy lentil soup hot, ideally with crusty bread. Enjoy!

Tips & Variations

• For a creamier texture, blend a portion of the soup before adding the coconut milk.
• Adjust the level of chili flakes to control the spiciness according to your taste.
• Substitute red lentils for a quicker cooking time, but note the texture will be different.
• Add diced tomatoes or bell peppers for extra depth and sweetness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it has thickened. This soup also freezes well for up to 3 months—thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils in this recipe?

Yes, you can use red or yellow lentils, but they cook faster and tend to become softer, giving the soup a different texture. Adjust cooking time accordingly.

Is this soup suitable for vegan diets?

Absolutely. This recipe uses vegetable broth and coconut milk, making it completely vegan and dairy-free.

Spicy Lentil Soup with Coconut Milk and Lemon Recipe

Print Recipe

★★★★★

4.8 from 130 reviews

This Spicy Lentil Soup is a hearty, flavorful dish packed with aromatic spices, tender lentils, and creamy coconut milk. Perfect for warming up on a chilly day, this soup balances the smokiness of paprika with the subtle heat of chili flakes and the earthiness of turmeric and cumin. It’s a nutritious, comforting meal that can be served with crusty bread for a satisfying lunch or dinner.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 1 medium-sized onion, diced (any color is fine)
• 2 carrots, diced
• 2 celery ribs, diced
• 3 garlic cloves, minced

Spices & Seasonings

• 2 tablespoons smoked paprika
• ½ tablespoon turmeric
• ½ teaspoon cumin
• ⅛ – ½ teaspoon chili flakes (according to your liking)
• 1 teaspoon fine salt, or according to taste
• ⅛ teaspoon black pepper, or to taste

Main Ingredients

• 1 ½ tablespoon olive oil
• 1 ½ cup (280 grams) green or brown lentils, picked over and rinsed
• 5 cups (1.2 litres) low sodium vegetable broth
• 2 tablespoons tomato paste
• 1 cup (240 ml) coconut milk

Finishing Touches

• 2 tablespoons parsley or cilantro, chopped (optional)
• 2 tablespoons lemon juice, or to taste

Instructions

1. Sauté Vegetables: In a large ceramic or cast iron pot, heat the olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5-7 minutes until the vegetables soften and the onions turn translucent.
2. Add Spices and Garlic: Reduce the heat to low, then add the minced garlic along with smoked paprika, turmeric, cumin, and chili flakes. Stir continuously and cook until the mixture becomes fragrant, about 1 minute.
3. Cook Lentils: Add the rinsed lentils, starting with 4 cups of the vegetable broth (reserve the rest for later). Then add the tomato paste, salt, and several grinds of black pepper. Bring the soup to a boil, then reduce to a simmer, cover with a lid, and cook for 25-30 minutes, stirring occasionally, until the lentils are tender. Add the remaining broth if you prefer a thinner consistency.
4. Incorporate Coconut Milk: Stir in the coconut milk and continue cooking for another 5 minutes to meld the flavors and warm through.
5. Adjust Seasoning: Turn off the heat. Add the lemon juice and taste the soup. Adjust the seasoning by adding more salt, pepper, or lemon juice if desired to balance the flavors.
6. Serve: Finally, stir in the chopped parsley or cilantro if using. Serve the spicy lentil soup warm, ideally accompanied by crusty bread for a complete and comforting meal. Enjoy!

Notes

• You can adjust the chili flakes based on your heat preference, starting with a small amount and increasing as desired.
• The soup can be made with either green or brown lentils; red lentils are not recommended as they tend to break down too much.
• If you prefer a smoother texture, use an immersion blender to puree part of the soup before adding coconut milk.
• Leftovers keep well refrigerated for up to 4 days and taste even better the next day.
• To make this soup vegan, ensure the vegetable broth is free from animal products—this recipe is naturally vegan.

Keywords: spicy lentil soup, healthy lentil soup, vegan lentil soup, coconut milk soup, smoked paprika soup, plant-based soup, comforting soup