Hello, wonderful cooks and food enthusiasts! Today, we’re taking a delightful culinary journey that will fill your kitchen with aromatic spices and your hearts and tummies with warmth. I’m thrilled to share with you an Indian-inspired recipe that’s perfect for those cosy nights at home or when you want a dish that’s both nourishing and bursting with flavour: Coconut Lentil Soup with Spiced Tomato Tadka.
As a home cook who loves experimenting with a vast palette of flavors, I find that incorporating global cuisines into my cooking keeps our meals exciting and our tastebuds dancing. One of the cuisines I absolutely adore drawing inspiration from is Indian cuisine. The spices alone are captivating — from warm cumin and earthy turmeric to the vibrant kick of chili powder. Each adds a deep, rich flavor that transforms simple ingredients into something extraordinary.
This coconut lentil soup is my go-to comfort meal when the British weather starts to show its unpredictable side. When clouds gather and the chill sets in, there’s nothing better than a bowl of this hearty and creamy soup to lift the spirits.
What I love about this dish is its simplicity — it’s made with ingredients you likely already have at home. Yet, the combination of coconut milk and red lentils creates a rich, creamy base that’s complemented beautifully by the warm spices. And of course, the tadka adds more than just a touch of flair; it’s a burst of spiced tomatoes that brings a delightful contrast in both texture and flavour.
The preparation is straightforward and not too time-consuming — perfect for a weeknight meal or any day when you want something homemade but don’t have hours to spend in the kitchen. It’s also wonderfully adaptable. Fancy a hint of ginger in your soup? Grate some fresh ginger in with the spices. Want to add extra greens? Toss in a handful of spinach towards the end of cooking. The base recipe provides the perfect canvas.
As the final touch, I can’t resist garnishing with fresh coriander. It adds a vibrant pop of color and an aromatic lift just before serving. Serve it up with some crusty bread or alongside a bowl of steamed rice to make it a well-rounded meal.
I hope this dish brings as much joy to your table as it does to ours. Gather ‘round, tuck in, and let the warming spices carry you away — if only for a moment — to a place of comfort and contentment.
Happy cooking!
Al
Ingredients
– 200g red lentils, rinsed
– 400ml coconut milk
– 500ml vegetable stock
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon chili powder
– 1 tablespoon vegetable oil
– 1 can (400g) chopped tomatoes
– 1 teaspoon mustard seeds
– 1/2 teaspoon cumin seeds
– 2 tablespoons fresh coriander leaves, chopped
– Salt to taste
– Black pepper to taste
– 1 tablespoon lemon juice
Method
1. **Prepare the Base**: In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until translucent. Add the minced garlic and continue to sauté for another minute.
2. **Add Spices**: Stir in the ground cumin, ground coriander, turmeric powder, and chili powder. Cook for another 1-2 minutes until the spices are fragrant.
3. **Combine Lentils and Liquids**: Add the rinsed red lentils, coconut milk, and vegetable stock to the pot. Stir well to combine all the ingredients.
4. **Simmer the Soup**: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot partially and let it simmer for 20-25 minutes, or until the lentils are soft and tender.
5. **Season and Blend (Optional)**: Season the soup with salt and pepper to taste. You may use an immersion blender to blend the soup to your desired consistency, either smooth or somewhat chunky.
6. **Prepare the Tadka**: In a small pan, heat a little vegetable oil over medium heat. Add the mustard seeds and cumin seeds. Allow them to sizzle and pop for about 30 seconds. Add the can of chopped tomatoes and cook for 3-4 minutes until the tomatoes have thickened slightly.
7. **Combine and Serve**: Stir the spiced tomato tadka into the lentil soup. Add the lemon juice and mix well. Let the soup sit for a couple of minutes to allow the flavors to meld.
8. **Garnish and Enjoy**: Ladle the soup into bowls, garnish with fresh coriander leaves, and serve hot with your choice of bread or a side of rice.
