Cumin-Spiced Lentil Soup with Coconut Milk

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A warming, creamy lentil soup infused with cumin and coconut milk for a satisfying vegetarian meal. This Indian-inspired soup recipe (vegetarian, gluten-free), ready in about 50 minutes, pairs brown lentils, onion, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup brown lentils
• 1 medium onion
• 2 medium carrot
• 2 stalks celery
• 3 cloves garlic
• 1 tsp cumin seeds
• 4 cups chicken broth
• 1 can (13.5 oz) coconut milk
• 1 tbsp lime juice
• 1 tsp salt

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Instructions

1. Step 1: Rinse 1 cup brown lentils under cold water. Finely chop 1 medium onion, 2 medium carrots (1/4-inch dice), and 2 celery stalks.
2. Step 2: Heat a large pot over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant. Add chopped onion, carrots, celery, and 3 minced garlic cloves. Sauté for 5 minutes until vegetables soften.
3. Step 3: Stir in rinsed lentils, 4 cups chicken broth, and 1 tsp salt. Bring to a simmer, cover, and cook for 25 minutes until lentils are tender.
4. Step 4: Remove pot from heat. Stir in 1 can coconut milk and 1 tbsp lime juice. Blend half the soup with an immersion blender until smooth, then return to pot and reheat gently for 2 minutes.