Spicy Lentil Soup with Coconut Milk and Lemon Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Incorporate Coconut Milk: Stir in the coconut milk and continue cooking for another 5 minutes to meld the flavors and warm through.
- 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.
- 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
