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 dried red lentils, rinsed; 1 can (14 oz) coconut milk; 4 cups vegetable broth; 1 medium onion, diced; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1 carrot, diced; 1 bell pepper, diced; 1 teaspoon ground cumin; 1 teaspoon turmeric; 1 teaspoon paprika; 1 teaspoon fresh thyme; Salt and pepper to taste; Juice of 1 lime; Fresh cilantro for garnish

Highlighted under: Global Flavors

I love making Jamaican Coconut Lentil Soup because it brings warmth and comfort on a chilly day. The rich flavors of coconut combine perfectly with hearty lentils, and the spices add a delightful kick. Every time I prepare this dish, I can’t help but savor the aromatic scent that fills my kitchen. Plus, it's a one-pot wonder that makes cleaning up a breeze. It's a meal that nourishes both body and soul, perfect for a cozy gathering or a quiet evening at home.

Created by

Penelope Dawson

Last updated on 2026-01-14T02:58:08.603Z

During one of my culinary adventures, I stumbled upon the vibrant flavors of Jamaican cuisine, and this Coconut Lentil Soup quickly became a favorite. The use of coconut milk not only enhances the flavor but also gives the soup a creamy texture that pairs beautifully with the lentils. I love how the spices come together, creating a harmony that transports me to the heart of the Caribbean.

When making this soup, I recommend using fresh thyme and scallions for the best flavor. I've also found that allowing the soup to simmer longer allows the lentils to absorb all the amazing spices. Trust me; it’s worth the wait! I often serve it with a slice of crusty bread to soak up every last drop.

        Why You'll Love This Recipe
        Lush coconut flavor that brings a taste of the tropics to your table
Hearty lentils packed with protein and fiber for a satisfying meal
Customizable with your favorite spices and veggies for a unique twist

      

The Role of Lentils in the Soup

Dried red lentils are the star ingredient in this soup, not just for their protein content but also for how quickly they cook down into a creamy texture. Unlike other lentils, red lentils become quite soft as they simmer, thickening the soup and creating a delightful mouthfeel. You’ll know they’re done when they’ve absorbed most of the liquid and can be easily mashed with the back of a spoon. If you’re short on time, they don’t require any pre-soaking, making them an ideal pantry staple.

If you prefer a bit of texture in your soup, consider substituting half of the red lentils with green or brown lentils. These varieties hold their shape better and offer a lovely contrast in bite, along with a slightly earthier flavor. However, keep in mind that green and brown lentils will require a longer cooking time, approximately 35-40 minutes, so adjust your simmering time accordingly.

Choosing the Right Coconut Milk

The coconut milk is essential for achieving that lush, tropical taste in the soup. Opt for full-fat coconut milk for a rich and creamy result that envelops the lentils beautifully. If you're looking to cut down on calories, a light coconut milk can be used, but it may alter the flavor and creaminess. Make sure to stir the coconut milk well before adding, as it can separate in the can and affect the final consistency of your soup.

Don't hesitate to try coconut cream for an extra indulgent version. Incorporating coconut cream will intensify the flavor and provide an even thicker texture. If you’re allergic to coconut or simply want to switch it up, using almond or cashew cream can yield a different but deliciously creamy base that complements the spices and lentils splendidly.

Customizing the Soup

One of the best things about this soup is how easily it can be customized. Feel free to incorporate additional vegetables such as sweet potatoes or spinach for added nutrition and flavor. If you're a fan of heat, finely chopped fresh chilies or a sprinkle of cayenne pepper can elevate the spice level. Each variation adds its personality, so don’t hesitate to experiment based on what you have on hand.

For a more robust flavor profile, try sautéing the spices along with the vegetables. This technique helps to release their essential oils, enhancing their aroma and overall taste. Regardless of how you choose to customize, remember to taste as you go and adjust the seasoning with lime juice, salt, or pepper to achieve balance.

Ingredients

Ingredients for Jamaican Coconut Lentil Soup

1 cup dried red lentils, rinsed
1 can (14 oz) coconut milk
4 cups vegetable broth
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 carrot, diced
1 bell pepper, diced
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon fresh thyme
Salt and pepper to taste
Juice of 1 lime
Fresh cilantro for garnish

Instructions

Preparation Steps

Sauté Vegetables

In a large saucepan, heat a splash of oil over medium heat. Add the diced onion, carrot, and bell pepper, cooking until softened, about 5 minutes. Stir in the garlic and ginger and cook for an additional minute.

Add Spices and Lentils

Sprinkle in the ground cumin, turmeric, and paprika. Stir to coat the vegetables in the spices. Then, add the rinsed lentils, followed by the vegetable broth and coconut milk.

Simmer the Soup

Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 25-30 minutes, or until the lentils are tender and the soup has thickened. Stir occasionally to prevent sticking.

Finish and Serve

Once cooked, season with salt, pepper, and lime juice. Adjust the seasoning to your taste. Garnish with fresh cilantro and serve hot, paired with crusty bread if desired.

Pro Tips

For an extra kick, consider adding a dash of cayenne pepper or diced jalapeños while sautéing the vegetables. This soup reheats well, making it perfect for meal prep.

Storing and Reheating

Storing leftover Jamaican Coconut Lentil Soup is simple. Allow it to cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to five days. Reheating is best done on the stovetop over medium heat, stirring occasionally to ensure even warming. If the soup thickens too much in the fridge, just add a splash of vegetable broth or water to loosen it up to your desired consistency.

For longer storage, this soup freezes well for up to three months. Be sure to let it cool fully before portioning it out into freezer-safe containers or bags. When you’re ready to enjoy, transfer the soup to the fridge to thaw overnight or reheat directly from frozen on low heat, adding a bit more liquid as needed.

Serving Suggestions

For a delightful meal experience, consider serving the soup with crusty bread or over a bed of cooked rice or quinoa. The bread is perfect for dipping, soaking up the rich flavors, while rice adds a satisfying base to enjoy the soup. Some fresh avocado slices on top can enhance the creaminess and provide a fresh contrast to the spices.

Garnishing the soup with a dollop of yogurt or sour cream can add a tangy contrast, although these are optional and can be adjusted based on dietary preferences. A sprinkle of additional fresh cilantro or green onions adds a pop of freshness that beautifully complements the depth of the soup.

Troubleshooting Tips

If your lentils are not breaking down as expected, it may be that they aren’t cooking long enough. Make sure to keep an eye on them and allow sufficient simmering time while checking for doneness. Red lentils should typically cook down soft within 25-30 minutes, so be patient; cooking longer can help achieve that desired creamy consistency.

Should the soup become too thick, remember that a splash of vegetable broth or water can easily remedy it. Conversely, if you find the flavors are too subdued, a good squeeze of lime and additional seasoning can lift the overall taste profile. Start small with seasoning adjustments and build gradually to avoid overpowering the dish.

Questions About Recipes

→ Can I use canned lentils instead of dried?

Yes, you can use canned lentils. Drain and rinse them and add them to the soup in the last few minutes of cooking.

→ Is this soup vegan?

Absolutely! This Jamaican Coconut Lentil Soup is naturally vegan, thanks to its plant-based ingredients.

→ How can I make this soup thicker?

If you prefer a thicker soup, simply let it simmer longer to reduce, or mash a portion of the lentils against the side of the pot and stir.

→ Can I freeze leftover soup?

Yes, this soup freezes well! Just let it cool completely before transferring it to an airtight container.