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Creamy Red Lentil Soup


  • 1 cup dried red lentils, rinsed
  • 1 can diced tomatoes
  • 1 can coconut milk
  • water (2 cans worth, see instructions)
  • 1 onion, diced
  • 2 cloves of garlic, crushed
  • 1 tbsp olive oil
  • 1 tsp turmeric
  • 1 tsp cumin
  • ground cardamom to taste
  • ground cinnamon to taste
  • 1 tbsp lime juice


  1. Heat the oil in the bottom of a large saucepan.
  2. Add the onion and garlic, sauté until the onion is translucent and slightly browned.
  3. Add the lentils and tomatoes. Use the tomato can to add two can’s worth of water.
  4. Add the turmeric, cumin, cardamom, and cinnamon. Stir so that everything is well mixed.
  5. Bring to the boil, then cover and reduce heat. Simmer for 20 minutes.
  6. Purée using an immersion blender.
  7. Add the coconut milk, stir through.
  8. Heat but do not let the soup boil again.
  9. Serve with rice, season with lime juice. Enjoy!

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