Healing Coconut Lentil Soup

Warming, creamy, and deeply spiced — a feel-good bowl built on ginger, turmeric, and coconut.

Ingredients

• 2 tablespoons coconut oil

• 1 onion, finely chopped

• 2 garlic cloves, finely chopped

• 2-inch piece of ginger, peeled and finely grated

• 1 tablespoon turmeric

• ¼ teaspoon red pepper flakes

• ¾ cup red lentils

• 1 (13.5 oz) can crushed tomatoes

• 1 (13.5 oz) can unsweetened coconut milk

• Salt and black pepper, to taste

• Handful of cilantro, chopped (for serving)

• Lime wedges (for serving)

Instructions

1. Sauté the Aromatics
   Heat the coconut oil in a heavy-bottomed pot over medium heat. Add the onion and cook, stirring often, for 8–10 minutes until softened and golden.

2. Build the Base
   Add the garlic, ginger, turmeric, and red pepper flakes. Stir for about 2 minutes until fragrant. Add the lentils and stir for another minute.

3. Simmer the Soup
   Pour in the crushed tomatoes, 2½ cups water, and the coconut milk. Season with salt and pepper. Bring to a boil, then reduce to a simmer and cook for 20–25 minutes, stirring occasionally, until the lentils are tender.

4. Finish and Serve
   Taste and adjust seasoning. Serve hot, topped with chopped cilantro and a squeeze of lime.