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 tablespoon coconut oil; 1 onion, diced; 2 cloves garlic, minced; 1 inch ginger, grated; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon thyme; 1 cup red lentils, rinsed; 1 can (14 oz) coconut milk; 4 cups vegetable broth; 1 lime, juiced; Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: Fresh Planning

I absolutely love making Jamaican Coconut Lentil Soup because it fills my kitchen with warm, inviting aromas that remind me of the Caribbean. Every time I prepare this dish, I am reminded of the balance between the earthy lentils and the rich, creamy coconut milk, which together create a comfort food that’s both nutritious and satisfying. I enjoy experimenting with spices, and adding ginger and thyme truly enhances the tropical flair. Trust me, this soup is perfect for cozy evenings or as a vibrant dish to share with friends.

Created by

Fern Holloway

Last updated on 2026-01-06T13:01:35.079Z

When I first tried Jamaican Coconut Lentil Soup, I was struck by how a few simple ingredients could create such a hearty dish. I typically love using red lentils for this recipe because they cook quickly and blend seamlessly with the coconut milk. I find that adding a touch of lime juice right before serving brightens up the flavors beautifully.

This soup is not just about comfort; it’s incredibly healthy too. Combining lentils with coconut milk not only creates a creamy texture but also packs it with protein and fiber. I often serve it with fresh cilantro or a sprinkle of chili flakes to add an extra kick. It’s a dish that always impresses!

Why You'll Love This Recipe
Rich coconut flavor that transports you to the Caribbean.
Hearty lentils make it filling while keeping it healthy.
Perfect for meal prep or a cozy family dinner.

Understanding the Ingredients

The star of this Jamaican Coconut Lentil Soup is undoubtedly the lentils. These small legumes not only provide a hearty texture but are also packed with protein and fiber, making the soup filling and nutritious. I prefer using red lentils as they cook relatively quickly and break down into a creamy consistency, but you could experiment with green or brown lentils, keeping in mind their longer cooking times and firmer texture.

Coconut milk adds richness and a delightful creaminess that complements the earthiness of the lentils. For a lighter option, you can use light coconut milk or a mix of coconut milk and vegetable broth. Don't forget the lime juice; it brightens the flavors and adds a refreshing acidity that balances the richness of the coconut. A splash of lime right before serving can elevate the entire dish.

Techniques for Perfecting the Soup

Sautéing the aromatics at the beginning—onions, garlic, and ginger—builds a flavorful base for the soup. Cook them over medium heat until the onions are translucent and almost glossy, which usually takes around 5-7 minutes. This technique releases their natural sugars, adding sweetness to the broth. Be careful not to burn the garlic; it should be added only after the onions are soft, cooking for just 1-2 minutes until fragrant.

When adding the lentils and spices, it's important to thoroughly coat the lentils with the spice mixture. This ensures that their flavor fully integrates into the broth during cooking. To test if your lentils are ready, they should be tender but still hold their shape; overcooking can result in a mushy texture. If you find they are too thick, it’s easy to simply add a bit more broth or water to reach your desired consistency.

Ingredients

Gather these ingredients to create a delicious Jamaican Coconut Lentil Soup:

Ingredients

1 tablespoon coconut oil
1 onion, diced
2 cloves garlic, minced
1 inch ginger, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon thyme
1 cup red lentils, rinsed
1 can (14 oz) coconut milk
4 cups vegetable broth
1 lime, juiced
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Follow these steps to make the soup:

Sauté the Aromatics

In a large pot, heat coconut oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Stir in minced garlic and grated ginger, cooking for an additional 2 minutes.

Add Spices and Lentils

Sprinkle in the cumin, coriander, and thyme, mixing well. Add the rinsed lentils and stir to coat with the spices.

Incorporate Coconut Milk and Broth

Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer. Cook for about 20 minutes or until lentils are tender.

Final Touches

Stir in lime juice and season with salt and pepper. Adjust seasoning according to your taste.

Serve

Ladle the soup into bowls and garnish with fresh cilantro. Enjoy your delicious Caribbean-inspired meal!

Pro Tips

For added depth of flavor, try adding a splash of soy sauce or a teaspoon of chili paste for some heat. If you have coconut flakes, toast them lightly to sprinkle on top as a garnish.

Storage Tips

This soup is perfect for meal prep. Once it cools, store it in an airtight container in the refrigerator for up to five days. The flavors actually deepen after a day or two, making leftovers even more enjoyable. If you want to keep it longer, you can freeze the soup for up to three months. Just make sure to leave some space in the container since liquids expand when frozen.

To reheat, gently warm the soup on the stovetop over medium heat, stirring occasionally. If it appears thickened after refrigeration or freezing, add a splash of water or broth to restore the original creamy consistency.

Serving Suggestions

This hearty soup pairs beautifully with crusty bread or a side of rice to soak up the vibrant flavors. For a refreshing complement, serve it alongside a simple green salad dressed with a citrus vinaigrette. I love garnishing with a sprinkle of fresh cilantro and a wedge of lime to add a pop of color and freshness to each bowl.

For those who enjoy a kick, consider adding a dash of hot sauce or sliced jalapeños at the end for an extra layer of flavor and heat. You can also personalize this dish by adding vegetables like spinach or bell peppers, stirring them in during the last few minutes of cooking for a touch of added nutrition.

Questions About Recipes

→ Can I use other types of lentils?

Yes, but cooking times may vary. Green or brown lentils will take longer to cook compared to red lentils.

→ Can I make this soup ahead of time?

Absolutely! This soup stores well in the refrigerator for up to three days and can be frozen for later use.

→ Is this soup vegan-friendly?

Yes! All the ingredients are plant-based, making it a perfect vegan dish.

→ Can I add vegetables to this soup?

Definitely! Feel free to add vegetables like spinach, carrots, or bell peppers for extra nutrition and flavor.