Haitian-Style Lentil Soup with Coconut Milk

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A comforting, protein-rich soup simmered with aromatic Caribbean spices, coconut milk, and fresh herbs for a deeply flavorful taste of Haiti. This Caribbean-inspired soup recipe (vegetarian), ready in about 45 minutes, pairs brown lentils, coconut milk, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 (rinsed) brown lentils
• 1 can (13.5 oz, full-fat) coconut milk
• 1 (finely diced) onion
• 2 stalks (chopped) celery
• 2 (diced into 1/4-inch pieces) carrots
• 1 tsp (fresh, minced) thyme
• 1 (seeded, finely chopped) scotch bonnet pepper
• 2 cloves (minced) garlic
• 4 cups vegetable broth
• 1 tbsp lime juice

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot, combine lentils, onion, celery, carrots, thyme, scotch bonnet pepper, garlic, and vegetable broth. Bring to a gentle boil over medium-high heat.
2. Step 2: Reduce heat to low, cover, and simmer for 25 minutes until lentils are tender and vegetables are soft, stirring occasionally to prevent sticking.
3. Step 3: Remove scotch bonnet pepper (if preferred) and stir in coconut milk and lime juice. Simmer uncovered for 5 minutes until heated through and flavors meld.
4. Step 4: Taste and adjust seasoning with salt or more lime juice. Serve hot with a sprinkle of fresh cilantro.