Jamaican Coconut Lentil Soup

Name: Jamaican Coconut Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup red lentils, rinsed; 1 can (13.5 oz) coconut milk; 1 medium onion, diced; 2 cloves garlic, minced; 1-inch piece ginger, minced; 1 carrot, diced; 1 bell pepper, diced; 2 cups vegetable broth; 1 tablespoon curry powder; 1 teaspoon ground thyme; 1 teaspoon allspice; Salt and pepper to taste; Juice of 1 lime; Fresh cilantro, for garnish

Highlighted under: Natural Planning

I love making this Jamaican Coconut Lentil Soup on chilly evenings when I'm craving something warm and comforting. The medley of flavors from the spices, lentils, and creamy coconut milk creates a deliciously rich dish that satisfies both my taste buds and my soul. In just under an hour, I transform simple ingredients into a vibrant, healthy meal that's perfect for sharing with friends or family. Plus, this recipe is incredibly flexible—feel free to add your favorite vegetables and tailor it to your liking!

Created by

Zara Ellington

Last updated on 2026-01-06T12:53:34.748Z

When I first made this Jamaican Coconut Lentil Soup, I was amazed by how the combination of spices and textures brought so much depth to the dish. The lentils not only add heartiness but also pack a nutritious punch, making it a perfect meal option for any day of the week. After experimenting with various spices, I discovered that the balance between the curry powder and the sweetness of the coconut milk truly elevates the soup.

During cold months, I often make a big batch and freeze individual portions. This way, I always have a comforting cup of goodness ready whenever I need a quick and satisfying meal. My secret tip? Squeeze a little fresh lime juice right before serving to enhance the flavors beautifully!

        Why You'll Love This Recipe
        A warming blend of spices that dances on your palate
Creamy texture that makes every spoonful delightful
Nutritious and satisfying, perfect for any meal

      

Understanding the Ingredients

The star of this soup is undoubtedly the red lentils, which not only provide a hearty base but also cook quickly, typically softening in just 15-20 minutes. Their ability to break down creates a naturally thick texture that complements the creamy coconut milk beautifully. Be sure to rinse the lentils thoroughly before use to remove any dust or debris, which will ensure a cleaner flavor in your final dish.

Coconut milk adds richness and a subtle sweetness, balancing out the warmth of the spices. When choosing coconut milk, opt for full-fat varieties for the best creaminess, but light coconut milk can also work if you're looking for a lower-calorie option. For a protein boost, consider adding chickpeas or tofu; just adjust the cooking time accordingly to ensure everything is tender and well-incorporated.

Cooking Tips for Success

Pay attention to the heat when sautéing your aromatics. Start on medium heat, and adjust to medium-low if the onions begin to brown too quickly. You want the onions to become translucent and soft—about 5-7 minutes—without browning, as this will maintain the soup's overall flavor profile. If your pot tends to stick, a splash of vegetable broth can help deglaze any bits stuck to the bottom.

Taste testing throughout the cooking process is crucial. Once you've mixed in your spices, take a moment to sample the broth and adjust the seasoning before adding the coconut milk. Each spice can alter the flavor balance, so feel free to add more curry powder or lime juice to brighten it up to your preference.

Ingredients

Gather these fresh ingredients to create a flavorful soup:

Ingredients

1 cup red lentils, rinsed
1 can (13.5 oz) coconut milk
1 medium onion, diced
2 cloves garlic, minced
1-inch piece ginger, minced
1 carrot, diced
1 bell pepper, diced
2 cups vegetable broth
1 tablespoon curry powder
1 teaspoon ground thyme
1 teaspoon allspice
Salt and pepper to taste
Juice of 1 lime
Fresh cilantro, for garnish

Make sure all ingredients are prepped before you start cooking for a smoother process.

Instructions

Follow these simple steps to bring the soup to life:

Sauté the Aromatics

In a large pot, heat a tablespoon of oil over medium heat. Add the diced onion, garlic, and ginger, and sauté until the onion is translucent.

Cook the Vegetables

Stir in the diced carrot and bell pepper, cooking for about 5 minutes until slightly softened.

Add the Lentils and Spices

Add the rinsed lentils, curry powder, thyme, allspice, and season with salt and pepper. Stir to combine.

Pour in the Coconut Milk and Broth

Add the coconut milk and vegetable broth, bringing the mixture to a boil. Lower the heat and let it simmer for about 20 minutes or until the lentils are tender.

Finish and Serve

Remove from heat, add lime juice, and adjust seasoning. Serve hot, garnished with fresh cilantro.

Enjoy your delicious and hearty Jamaican Coconut Lentil Soup!

Pro Tips

Feel free to customize this soup with your favorite vegetables or add a splash of hot sauce for some extra heat.

Variations and Customizations

This soup is incredibly adaptable—consider adding in seasonal vegetables like zucchini or sweet potatoes to change up the flavor and texture. If you're a fan of heat, a diced jalapeño or a sprinkle of red pepper flakes can elevate the dish significantly. For an extra layer of flavor, incorporate a splash of soy sauce or tamari during the final simmering stage.

For a heartier meal, serve the soup over cooked grains such as brown rice or quinoa. This not only enhances the nutritional value but also provides a satisfying bite that pairs well with the creamy soup.

Storage and Make-Ahead Tips

This soup stores beautifully! Allow it to cool completely before transferring to an airtight container. It can be kept in the refrigerator for up to four days. If you plan on making it ahead of time, consider reserving the lime juice until just before serving to keep the flavors vibrant.

For longer storage, freeze the soup in single-serving portions. Use freezer-safe bags or containers, leaving some space for expansion. Thaw in the refrigerator overnight or warm directly from frozen on the stove over low heat, stirring occasionally until heated through.

Questions About Recipes

→ Can I make this soup ahead of time?

Absolutely! This soup tastes even better the next day as the flavors meld together.

→ Is this recipe gluten-free?

Yes, all the ingredients used are gluten-free!

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

→ Can I substitute any ingredients?

Yes! You can use any type of lentils or vegetables according to your preference or what you have on hand.