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 green lentils, rinsed; 1 can (13.5 oz) coconut milk; 4 cups vegetable broth; 1 onion, diced; 2 cloves garlic, minced; 1-inch piece ginger, grated; 1 teaspoon curry powder; 1 teaspoon thyme; 1 teaspoon allspice; 1 bell pepper, diced; 1 carrot, sliced; Salt and pepper to taste; Juice of 1 lime; Fresh cilantro for garnish

Highlighted under: Healthy & Light

I absolutely love making Jamaican Coconut Lentil Soup, especially on chilly days when I need something warm and comforting. The combination of coconut milk, savory spices, and hearty lentils creates a rich and flavorful dish that fills the kitchen with a delightful aroma. Each spoonful is a cozy hug that reminds me of the vibrant culture of Jamaica. I enjoy experimenting with different spices and vegetables to personalize the soup, making it a versatile option for any occasion.

Created by

Daisy Webb

Last updated on 2026-01-14T00:37:12.118Z

When I first discovered Jamaican Coconut Lentil Soup, I was intrigued by the perfect blend of flavors. The creamy coconut and hearty lentils not only create a satisfying dish but also reflect the warmth and hospitality of Jamaican cuisine. After a few attempts at perfecting my recipe, I realized that using fresh spices really elevates the flavor profile, making it rich and comforting.

One unique tip I learned is to let the soup simmer for at least twenty minutes; this allows the lentils to absorb the aromatic spices fully. Plus, I love adding a squeeze of lime at the end, which brightens up the entire dish. It’s a little twist that makes this soup feel fresh and exciting!

        Why You'll Love This Recipe
        Creamy coconut milk enhances the lentils' flavor and texture.
A perfect balance of spices brings warmth and depth.
Quick to prepare and packed with nutrients for a wholesome meal.

      

Mastering the Coconut Flavor

Coconut milk is the star of this soup, providing a creamy texture that harmonizes beautifully with the lentils. When choosing coconut milk, look for a variety that is full-fat for a rich mouthfeel. Shake the can before opening to ensure that the cream is mixed well, allowing it to blend seamlessly with the other ingredients. If you prefer a lighter version, you can use reduced-fat coconut milk, but be aware that it may alter the soup's richness.

To amplify the coconut flavor, I recommend adding a tablespoon of coconut oil during sautéing. This additional layer can enrich the base flavors of the soup. Just watch carefully that it doesn't overheat and burn, creating a bitter taste. Aim for a gentle sizzle when sautéing the onion, garlic, and ginger to bring out their natural sweetness alongside the coconut.

Enhancing with Vegetables and Spices

The vegetables in this soup not only add vital nutrients but also texture. The bell pepper adds crunch, while the carrot provides a natural sweetness that complements the spices. If you're looking to add more variety, consider incorporating chopped zucchini or spinach in the last few minutes of simmering. These vegetables will add a fresh note without overwhelming the existing flavors, and they'll retain their color and nutrients if added towards the end of cooking.

Spices play a crucial role in building flavor depth. If you enjoy a spicier kick, adding a pinch of cayenne pepper or chopped jalapeño can create a delicious twist. Ensure you adjust the spice levels gradually; it’s easier to add more later than to correct an overly spicy soup. I usually recommend tasting the soup after the first 20 minutes of simmering to ensure the flavor is balanced before finishing.

Storing, Freezing, and Serving Suggestions

This Jamaican Coconut Lentil Soup is not only comforting when fresh, but it also stores well. You can store leftovers in an airtight container in the refrigerator for up to four days. To reheat, gently simmer on the stove over low heat, stirring occasionally until warmed through. If the soup thickens in the fridge, don’t hesitate to add a splash of vegetable broth or water to adjust the consistency back to your liking.

For freezing, let the soup cool completely before transferring it to freezer-safe containers. It can be frozen for up to three months. When ready to enjoy, thaw overnight in the refrigerator and then reheat as mentioned. To serve, pair the soup with a side of crusty bread or rice to soak up the delicious broth, making it a more filling meal that's perfect for sharing.

Ingredients

Gather these ingredients to make a flavorful Jamaican Coconut Lentil Soup.

Ingredients

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

Ensure all ingredients are fresh for the best flavor.

Instructions

Follow these simple steps to create your delicious soup.

Sauté the Vegetables

In a large pot, heat a splash of oil over medium heat. Add the diced onion, garlic, and ginger, stirring occasionally until the onion becomes translucent.

Add Spices and Lentils

Stir in the curry powder, thyme, and allspice. Cook for another minute before adding the rinsed lentils to the pot.

Combine Broth and Coconut Milk

Pour in the vegetable broth and coconut milk, stirring well to combine. Bring the mixture to a boil, then reduce heat to a simmer.

Add Remaining Vegetables

After 10 minutes of simmering, add the bell pepper and carrot. Continue to simmer for another 20 minutes, or until the lentils are tender.

Season and Serve

Once cooked, season with salt and pepper to taste. Squeeze in lime juice, and garnish with fresh cilantro before serving.

Enjoy your heartwarming soup with a side of crusty bread.

Pro Tips

For a spicier kick, add diced jalapeños or a pinch of cayenne pepper during cooking. Additionally, if you prefer a thicker soup, blend a portion of it before serving. This adds creaminess without additional calories!

Adjusting for Dietary Needs

If you need to make this soup gluten-free, you’re in luck! All the ingredients are naturally gluten-free, so you can enjoy this dish without concern. If you want to increase the protein content, substituting half of the lentils with quinoa can yield a delightful texture and add additional nutrients. Quinoa cooks faster than lentils, so add it halfway through the simmering time to avoid overcooking.

For a vegan version, this recipe is inherently vegan-friendly due to the use of vegetable broth. However, for those sensitive to legumes, using finely chopped mushrooms instead of lentils can create a unique umami flavor profile. Just be sure to cook the mushrooms thoroughly until they're brown and tender, about 5-7 minutes before adding the broth.

Texture Tips for a Creamy Finish

To achieve an ultra-creamy soup, consider blending part of it once it's cooked. Use an immersion blender directly in the pot or transfer a portion to a regular blender. Blend until silky, then stir back into the remaining chunky soup. This not only enhances the creaminess but also gives the soup a more pleasing texture without losing the delightful lentil bites.

Another tip for velvety consistency is to cook the lentils just until tender. Overcooked lentils can become mushy and may lose their integrity in the soup. Aim for a cooking time of around 30 minutes and start checking for doneness after the first 20 minutes of simmering. They should be tender yet hold their shape well.

Questions About Recipes

→ Can I use dried lentils instead of canned?

Yes, ensure to soak them beforehand to achieve the right texture.

→ Is this soup freezer-friendly?

Absolutely! Store it in an airtight container for up to three months.

→ What can I substitute for coconut milk?

Almond milk or any other plant-based milk can be used, though it will change the flavor.

→ How can I make it vegan?

The recipe is already vegan! Ensure to use vegetable broth.