Green Lentil Soup with Coconut Milk and Warm Spices Recipe | Yummly
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Green Lentil Soup with Coconut Milk and Warm Spices

Elizabeth A.: "Wow, so flavorful. This is definitely my new favo…" Read More
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  • 1 1/2 cups French green lentils (brown lentils work in a pinch)
  • 6 cups vegetable stock
  • 1 fresh thyme (bushy sprig)
  • 1 1/2 teaspoons turmeric
  • 3 tablespoons butter (vegetable or coconut oil)
  • 1 onion (large, diced)
  • 2 cloves garlic (minced or pressed)
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • ground nutmeg (a pinch of freshly-)
  • 1 cup coconut milk (or to taste, I normally use a whole 14oz/400ml can which makes a slightly richer soup)
  • 3 handfuls fresh spinach (~7oz/200g, chard or kale, washed, tough stems discarded and cut into ribbons, optional)
  • salt
  • freshly ground black pepper
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    NutritionView More

    Unlock full nutritional details with subscription

    Calories590Calories from Fat250
    Total Fat28g43%
    Saturated Fat21g105%
    Trans Fat
    Calories from Fat250
    Total Carbohydrate64g21%
    Dietary Fiber29g116%
    Vitamin A50%
    Vitamin C20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Elizabeth A. 2 years ago
    Wow, so flavorful. This is definitely my new favorite green lentil recipe.
    Leya Liki Lee 2 years ago
    I sort of changed the recipe a bit i liquidated some spinach (therefore ALOT more spinach) as well as put chopped pieces in but i added basil to this ontop of that i used a full tin of coconut milk and half a tin of coconut cream im rating it a 4 star because of the combination of spices for this absolutely amazing! Oh plus suggestion ADD SOME CHILI
    Danielle 2 years ago
    Amazing flavour and so easy to make I added carrots and skipped the cardom cause of my kids but still great flavour
    Varvara 2 years ago
    It was very tasty! I made everything according to the recipe and definitely will cook it again!!
    Chrissie 2 years ago
    Added 2 carrots when carmelizing the onion which added both color and a bit of sweetness
    Hannah Tosi 2 years ago
    So good! Added a carrot and used dried thyme like another reviewer suggested. Great for a cold New England night and fast enough to make after work.
    Hi 2 years ago
    Added cooked chicken. Delicious!
    Christie H. 2 years ago
    This is such a warm and spicy dish. Perfect for fall. Do not skip on sauteeing the onions. They are necessary for the added depth of flavor.
    Hokanson 2 years ago
    great. will make again
    ProCulinaire 2 years ago
    Great... I lowered the Lentil amount in half as we really like brothy soup....It is a very comforting soup... I used lower fat coconut milk and it worked fine. Love Indian cuisine and it is very easy to make
    Acob 3 years ago
    The flavors in this soup are amazing and it’s very quick to make. I didn’t have cardamom so I used curry powder instead. I also subbed red lentils since that’s what I had in the cupboard. Will definitely make it again.
    Laura G 3 years ago
    Amazing flavor! I used chicken stock instead of veggie. Otherwise followed the recipe exactly and served it up with some naan. Will definitely make again!
    Rosinia 3 years ago
    Delicious! I highly recommend this soup.
    Teresa Kincaid 3 years ago
    So delicious! I’ll make it again
    Sam 3 years ago
    Too watery so next time will reduce the stock amount and see if any better.
    Elinore 3 years ago
    So good and so easy! I added carrots to the onion mixture, pinch of salt to the lentils, and a couple of dashes of cayenne to the herbs. So nourishing.
    Jamie 3 years ago
    Still simmering but the flavor is amazing!
    Ashley Albert 3 years ago
    Great. I would make it again!
    Azania stewart 3 years ago
    Very easy to make and very tasty!!! I was really happy how it turned out :)
    Madison Rogers 3 years ago
    Fantastic flavor! I wanted a thicker consistency so only put in about 32 oz of broth in. Definitely keep an eye on the lentils because I left them for too long and they were a bit softer than I wanted :) Serving it over True Root’s lime rice to give it some acidity.
    Sabina A. 3 years ago
    Very yummy. I’ve made this twice recently and enjoyed it both times. I used a 1/4 tsp thyme instead of fresh sprig since that’s all I had on hand. I also used a can of unsweetened coconut milk each time. I thought the simmering with lid off allowed it to thicken. I prefer adding the green (used baby spinach and baby kale) just prior to serving, otherwise if keeping in fridge for a couple of days it gets too soggy.
    Mary P. 3 years ago
    Great to make on a cold rainy day.. so rich and tasty!
    Carol Cooley 3 years ago
    Yum I added more garlic cause I love garlic next time I would probably do 5 cups of veggie broth instead of six so it would be more stew like but again yum
    Asiah C. 3 years ago
    Didnt taste it yet. Meal prep meal. Smella good though
    Chris 4 years ago
    So freaking good and a great base to add more veggies to it! Hubby loved it
    Michael V. 5 years ago
    Awesome! This is a great all-year-round soup. Hearty enough to be a main meal. I also experiment with adding other veg alongside spinach or chard.