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 red lentils, rinsed; 1 can (14 oz) coconut milk; 4 cups vegetable broth; 1 medium onion, diced; 2 cloves garlic, minced; 1 tablespoon ginger, grated; 1 carrot, diced; 1 bell pepper, diced; 1-2 scotch bonnet peppers, whole (for flavor); 1 teaspoon ground cumin; 1 teaspoon ground coriander; Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: Easy Healthy Meals Collection

I recently embarked on a flavorful journey to the Caribbean right from my kitchen with this Jamaican Coconut Lentil Soup. The combination of lentils, coconut milk, and spices creates a comforting bowl that’s both hearty and delicious. As I simmered the soup, the enticing aroma whisked me away to tropical beaches. It’s a perfect blend of comfort and nutrition, making it an easy staple for busy weeknights or a cozy weekend meal.

Created by

Rosamund Blake

Last updated on 2026-01-06T13:37:34.625Z

Cooking is a personal adventure for me, and this Jamaican Coconut Lentil Soup is one of my favorites. Every ingredient plays a role; the lentils provide protein and heartiness, while coconut milk adds a creamy richness. I found that toasting the spices before adding them magnifies their flavors beautifully. Each spoonful is a celebration of comfort and health, making it a dish I often share with friends during chilly evenings.

One detail that elevated this soup was the addition of fresh cilantro at the end. It brightens up the rich flavors and adds a refreshing finish. I also experimented with varying the heat by adjusting the amount of scotch bonnet pepper, bringing an exciting warmth that is quintessential to Jamaican cuisine. Trust me, this soup will warm your soul!

        Why You Will Love This Recipe
        Rich coconut flavor with a hint of spice
Nutritious and filling, perfect for any meal
Simple ingredients mean it's easy to whip up any night

      

The Role of Lentils in This Soup

In this Jamaican Coconut Lentil Soup, red lentils are the star ingredient. They cook quickly, generally within 20-25 minutes, and break down to create a creamy texture that enhances the soup's heartiness. Their natural ability to absorb flavors means they soak up the coconut milk and spices beautifully, resulting in a rich yet balanced dish. If you find yourself without red lentils, yellow lentils could work as a suitable substitute, though they may take slightly longer to soften.

Red lentils are also an outstanding source of protein and fiber, making this soup not only comforting but also nourishing. They provide a satisfying thickness that ensures the soup can stand alone as a meal. For those looking to adjust the protein content even further, consider incorporating chickpeas for added texture and flavor, adjusting the cooking time accordingly.

Spice Your Soup Just Right

The spices in this recipe, particularly cumin and coriander, contribute significantly to the soup's depth of flavor. Toasting the spices briefly in the pot with vegetables helps to release their essential oils and enhances their aroma. As you stir in the cumin and coriander, take a moment to appreciate the fragrant transformation in your kitchen—it's a crucial step for building flavor.

Using scotch bonnet peppers adds a distinctive Jamaican twist, infusing the soup with gentle heat. If you're sensitive to spice, using them whole allows you to control how much heat is transferred to the dish. Remember to remove them before serving; they can provide warmth without overwhelming the palate.

Serving Suggestions and Variations

To elevate your Jamaican Coconut Lentil Soup, consider serving it with a side of warm, crusty bread or over a bed of fluffy rice. This creates a beautifully balanced meal that is both filling and satisfying. You can also top the soup with a dollop of yogurt or a sprinkle of feta for a creamy contrast that complements the flavors well.

For a fun twist, feel free to introduce additional vegetables, such as zucchini or spinach, towards the end of the cooking time. They warm through quickly, adding extra nutrition without compromising the texture of the soup. Experiment with herbs like thyme or parsley for a fresh finish, giving the dish your own personalized touch.

Ingredients

Gather these ingredients to whip up your soup:

Ingredients

1 cup red lentils, rinsed
1 can (14 oz) coconut milk
4 cups vegetable broth
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon ginger, grated
1 carrot, diced
1 bell pepper, diced
1-2 scotch bonnet peppers, whole (for flavor)
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper to taste
Fresh cilantro for garnish

Once you have all your ingredients, you're ready to start cooking!

Instructions

Follow these simple steps to create your soup:

Sauté the Vegetables

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

Add Spices and Lentils

Incorporate the ground cumin and coriander, stirring well to coat the vegetables. Add the rinsed lentils to the pot and toss everything together.

Pour in Coconut Milk and Broth

Pour in the coconut milk and vegetable broth, then add the whole scotch bonnet peppers. Bring to a boil, then reduce heat and let simmer for 25-30 minutes, or until lentils are tender.

Season and Serve

Remove the scotch bonnet peppers and season to taste with salt and pepper. Serve hot, garnished with fresh cilantro for an extra pop of flavor!

Enjoy your delicious Jamaican Coconut Lentil Soup!

Pro Tips

For a thicker soup, let it simmer longer to reduce. You can also blend a portion of the soup for a creamier texture, then mix it back in for a beautiful consistency.

Storing and Reheating

This soup is fantastic for meal prep, as it stores beautifully in the refrigerator for up to four days. To reheat, simply warm it on the stove over medium heat, stirring occasionally until heated through. If you find it has thickened too much, add a splash of vegetable broth or water to achieve your desired consistency.

If you've made a larger batch or want to save some for later, the soup freezes well for up to three months. Be sure to let it cool completely and store it in an airtight container. When you’re ready to enjoy it again, thaw overnight in the fridge and reheat gently on the stove for the best texture.

Common Issues and Troubleshooting

One common issue when making soups is the risk of overcooking the lentils. If they break down too much, you lose the desired texture. To avoid this, keep an eye on the cooking time and test them a few minutes before the end of the suggested simmering time. They should be tender but still hold their shape.

If the soup tastes bland upon finishing, consider adjusting the seasoning. Coconut milk can easily mask the spice levels, so a final flourish of salt, pepper, or even a splash of lime juice can brighten the flavors significantly. Always taste before serving—it’s the best way to ensure your soup is as delicious as possible.

Scaling the Recipe

This Jamaican Coconut Lentil Soup is easily scalable for a crowd. Simply double or triple the ingredient quantities, ensuring your pot is large enough to accommodate the additional volume. If making a large batch, keep an eye on cooking times, as they may extend slightly due to the increased quantity.

When scaling, remember that spices may need adjustments; sometimes, doubling the spice doesn't mean you need double the amount. Start with the original amounts and adjust according to taste as you go, ensuring the flavors remain balanced and vibrant in your larger batch.

Questions About Recipes

→ Can I use a different type of lentils?

Yes, but red lentils cook faster and become more mushy, which is ideal for this soup.

→ How can I make this dish spicier?

Simply leave the scotch bonnet peppers in longer or chop them up and add them back for extra heat.

→ Can I make this soup vegan?

Absolutely! This recipe is naturally vegan as it uses vegetable broth and coconut milk.

→ How long will leftovers last?

The soup can be stored in an airtight container in the fridge for up to 4 days.