Eat Soups + Mains

The Best Spiced Lentil Soup

Made with fire-roasted tomatoes, coconut milk, and curry powder—this soup is rich, filling, and really delicious. 

Lentil soup may not sound that appetizing to you, but I promise you this soup won’t disappoint! This is made with fire-roasted tomatoes, coconut milk, and curry powder—it’s rich, filling, and really delicious. 

Spiced Lentil Soup

Prep Time 10 minutes
Cook Time 35 minutes
Servings 4


  • 2 tablespoons coconut oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 3 tablespoons minced ginger
  • 1 tablespoon mild curry powder
  • ¼ teaspoon crushed red pepper flakes, more to taste
  • 1 28-ounce can fire roasted diced tomatoes
  • 1 cup dried French green lentils, rinsed and drained
  • cups water
  • 1 14-ounce can full-fat coconut milk
  • ½ teaspoon sea salt, more to taste
  • Freshly ground black pepper
  • ½ cup diced cilantro
  • 2 tablespoons fresh lime juice


  1. 1. Heat the oil in a large pot over medium heat. Add the onion and a pinch of salt and cook until soft and lightly browned around the edges, 8-10 minutes, reducing the heat to low as needed.

  2. 2. With the heat on low, add the garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.

  3. 3. Add the tomatoes, lentils, water, coconut milk, ½ teaspoon salt, and several grinds of black pepper. Bring to a boil, cover, and reduce to a simmer, stirring only occasionally, until the lentils are tender, 25-35 minutes. If your soup is too thick, stir up to 1 cup more water to reach your desired consistency.

  4. 4. Stir in the cilantro and lime juice. Season to taste with salt and pepper and serve.

Recipe Notes

This soup freezes well.

Bon Appétit!

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