Half-Hour Spiced Lentil Soup with Coconut Milk

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting vegan soup blending red lentils with warming spices and creamy coconut milk for a rich, satisfying bowl ready in just 30 minutes. This Indian-inspired soup recipe (vegan, gluten free), ready in about 30 minutes, pairs red lentils, coconut milk, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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.

Prep: 10 min Cook: 20 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 5 minutes until onions soften and are fragrant.
  2. Step 2: Stir in 1 tsp ground turmeric, 1 tsp ground cumin, and 1/4 tsp cayenne pepper, cooking for 1 minute to toast the spices.
  3. Step 3: Add 1 cup rinsed red lentils, 3 cups vegetable broth, and 1 cup coconut milk. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally until lentils are soft.
  4. Step 4: Season the soup with 1 tsp salt and 1 tbsp fresh lime juice. Use an immersion blender to partially puree the soup, leaving some texture.
  5. Step 5: Ladle into bowls and garnish with 2 tbsp chopped fresh cilantro before serving warm.