This flavorful lentil soup waltzes the line between sweet and savory, with creaminess from the coconut milk. While most recipes cook garlic in the beginning, in this one, you chop it 20 minutes prior, which allows you to get the full benefits and flavor. The flavors of this soup only get better with time — so go ahead and cooka big batch every time you make it and enjoy it throughout the week.

Indian-Spiced Lentil Soup With Creamy Coconut Milk [Vegan]

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  • 1 onion, peeled and minced
  • 1 teaspoon turmeric
  • 1 teaspoon ginger
  • 1 teaspoon mustard powder
  • 1 teaspoon curry powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne
  • 1 cup dried red lentils
  • 2 cups of vegetable broth
  • 1 13.5-ounce can of coconut milk
  • 3 cloves of garlic
  • Coconut yogurt, for garnish


  1. First, peel and mince your garlic and set aside, so the compounds have time to activate.
  2. In a medium pot, cook onion till translucent; add spices and cook for 3 more minutes or until fragrant.
  3. Add lentils, vegetable broth and coconut milk. Bring to boil then reduce heat to low and simmer uncovered for 30-45 minutes, or until lentils are very soft and have absorbed most of the liquid, then turn off heat and add the garlic immediately and stir (this cooks the garlic enough to mitigate the intensity of the flavor while preserving all of its health benefits).
  4. For some bonus flavor, top with a swirl of coconut yogurt


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