Ingredients:

  • 1 cup (200g) split red lentils, rinsed thoroughly
  • 2 tbsp (30ml) coconut oil
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 1 tsp (5g) ground turmeric
  • 1 tsp (5g) ground cumin
  • 1/2 tsp (2g) smoked paprika
  • 1/4 tsp (1g) cayenne pepper
  • 1 tsp (6g) salt
  • 1 can (14.5oz / 411g) diced tomatoes
  • 6 cups (1.4L) low-sodium vegetable broth
  • 1 cup (240ml) canned coconut milk
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 cup (15g) fresh cilantro, chopped
  • 2 green onions, thinly sliced

Instructions:

  1. Heat the oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another 60 seconds until fragrant.
  2. Add the turmeric, cumin, smoked paprika, and cayenne to the oil. Stir constantly for 30–60 seconds until the spices smell toasted and the oil turns a deep mahogany color.
  3. Pour in the rinsed lentils and stir to coat them in the spiced oil. Add the diced tomatoes (with juices) and vegetable broth. Bring the mixture to a boil, then immediately reduce heat to low.
  4. Cover and simmer for 20 minutes, or until the lentils have softened and partially dissolved into the broth.
  5. Stir in the coconut milk and let it warm through for 2 minutes. Remove from heat and stir in the lemon juice.
  6. Optional: Use an immersion blender to pulse the soup 3–4 times for a creamier texture. Garnish with chopped cilantro and sliced green onions.