epicurious4.3
Coconut Lentil Soup
With a no-frills ingredient list and a cook time that comes in under an hour, this spiced coconut lentil soup is simple and unfailingly forgiving.
👥 4 Servings⏱️ Prep & Cook: 1h🔥 Cook: 15 min👤 Brigid Washington📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Finely grind ½ tsp. whole cloves in a mortar and pestle or spice grinder. Transfer to a medium pot.
2
To the pot, add one 14-oz. can no-salt diced tomatoes, including liquid, one 14-oz. can reduced-fat coconut milk, 1 cup brown lentils, rinsed and drained, 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, ½ tsp. coarsely ground black pepper, 7 garlic cloves, finely chopped, and 3½ cups water and stir to combine. Bring to a boil over medium-high heat, reduce to medium-low and simmer until lentils are cooked through and soup has thickened, 40–⏱️ 50 minutes.
14-oz. can no-salt diced tomatoes, including liquid114-oz. can reduced-fat coconut milk1brown lentils, rinsed and drained1 cup½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt2
3
Stir in 1 small bunch cilantro, chopped (about ½ cup), 2 Tbsp. lime juice (from 1 lime), and remaining 1 garlic clove, finely chopped before serving.
. lime juice (from 1 lime)2 Tbsp
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