Prep Time 10 mins
Cook Time 30 mins
Rest Time 5 mins
Total Time 45 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 180  C
Servings: 4
Best Season: Fall, Winter
Description

Creamy, zesty, and nourishing, this Coconut Lentil Soup with Lime & Cilantro is a comforting one-pot dish packed with protein-rich red lentils, creamy coconut milk, warming spices, and a burst of citrus freshness. Perfect for a healthy weeknight dinner or meal prep favorite!

Ingredients
    For the Soup Base
  • 1 tbsp oil (olive or coconut oil)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1.5 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 0.5 tsp chili flakes (adjust to taste)
  • 1 cup red lentils (rinsed well)
  • 400 ml canned coconut milk (full-fat for creaminess)
  • 3 cups vegetable broth
  • 0.75 tsp salt (or to taste)
  • Freshly ground black pepper (to taste)
    • For Finishing
  • 1 of Juice lime
  • 0.25 cup chopped fresh cilantro (plus extra for garnish)
    • Optional Toppings
  • Toasted coconut flakes
  • Sliced red chili
  • Extra lime wedges
  • Coconut yogurt or plant-based cream swirl
Instructions
    Sauté the Aromatics
  1. 1
    Heat oil in a large pot over medium heat. Add chopped onion and cook for 3–4 minutes until translucent. Stir in garlic and ginger, cooking for another 1–2 minutes until fragrant.
    2. Bloom the Spices
  2. 2
    Add cumin, turmeric, coriander, and chili flakes. Stir constantly for 1 minute to toast the spices and release their aromas.
    3. Add Lentils and Liquid
  3. 3
    Add rinsed red lentils, coconut milk, and vegetable broth to the pot. Stir well, scraping up any spices stuck to the bottom. Bring to a boil.
    4. Simmer the Soup
  4. 4
    Reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, until lentils are soft and the soup has thickened. Add salt and pepper to taste.
    5. Blend (Optional)
  5. 5
    For a smoother soup, use an immersion blender to blend half of the soup directly in the pot. Alternatively, transfer 2 cups of soup to a blender and pulse until creamy, then return it to the pot. You can also skip blending for a more rustic texture.
    6. Finish with Lime & Cilantro
  6. 6
    Turn off the heat. Stir in fresh lime juice and chopped cilantro. Taste and adjust seasoning if needed.
    7. Serve
  7. 7
    Ladle into bowls and top with extra cilantro, toasted coconut, or a dollop of coconut yogurt. Serve hot with crusty bread or warm naan on the side.
Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezes well for up to 2 months.

Reheating: Gently reheat on stovetop over low heat; add a splash of broth if too thick.

Make it spicy: Add a diced green chili or extra chili flakes for more heat.

Protein boost: Add a handful of cooked chickpeas or shredded tofu.

Make it creamier: Stir in a spoon of nut butter (like cashew or almond) during simmering for added richness.

Keywords: coconut lentil soup, vegan soup, easy dinner, healthy lentil recipe, one-pot meal
Read it online: https://petitepanini.com/recipe/coconut-lentil-soup-with-lime-cilantro-recipe/