Lentil Soup With Coconut and Cloves
4.3
(8)
Cloves are often used sparingly in many recipes, and understandably so. The tiny, tack-shaped spice is an aromatic flavor bomb with sharp, penetrating notes of sweetness, bitterness, and heat, as well as a palpable mouth-drying astringency that rides beneath the base flavors. In this recipe—where the smooth, comforting softness of brown lentils star—the earthy zing of whole cloves is ever present but never overpowering, because the creamy texture of coconut milk, the clean spike of fresh garlic, and the brightness of canned tomatoes absorb and balance some of the clove's spicy charge. Whole cloves are preferred over ground cloves here, because freshly cracked whole cloves produce an aroma that remains lively long after the soup has simmered. With a no-frills ingredient list and a cook time that comes in under an hour, this recipe is simple—and like most soups—unfailingly forgiving.
This soup has been selected as Type 2 diabetes-friendly by Vandana Sheth, RDN, CDCES, FAND; talk to your care provider about whether this recipe is right for you.
Recipe information
Total Time
1 hour
Yield
4 servings
Ingredients
Preparation
Step 1
Finely grind ½ tsp. whole cloves in a mortar and pestle or spice grinder. Transfer to a medium pot.
Step 2
To the pot, add one 14-oz. can no-salt diced tomatoes, including liquid, one 14-oz. can reduced-fat coconut milk, 1 cup brown lentils, rinsed and drained, 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, ½ tsp. coarsely ground black pepper, 7 garlic cloves, finely chopped, and 3½ cups water and stir to combine. Bring to a boil over medium-high heat, reduce to medium-low and simmer until lentils are cooked through and soup has thickened, 40–50 minutes.
Step 3
Stir in 1 small bunch cilantro, chopped (about ½ cup), 2 Tbsp. lime juice (from 1 lime), and remaining 1 garlic clove, finely chopped before serving.
Recipe notes
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