Vegan Coconut Tomato Lentil Soup

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 41.

	this recipe	typical
liquid	221%	522%
vegetables and beans	452%	186%
aromatics	84%	81%
fat	4%	9%
salt	1%	2%

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

7 g	1/2 tablespoon olive oil
150 g	1 white onion, diced
74 g	1/2 cup very finely diced green pepper
33 g	1/3 cup very finely diced cilantro
9 g	3 cloves garlic, minced
2 g	1 teaspoon cumin
2 g	1 teaspoon ground coriander
2 g	1 teaspoon ground turmeric
1 g	1/2 teaspoon garlic powder
1 g	1/2 teaspoon oregano
	Optional: 1/4 teaspoon cayenne (only if you like a little heat)
794 g	1 (28 ounce) can fire roasted crushed tomatoes (or regular crushed tomatoes are fine)
192 g	1 cup green or brown lentils, sorted and rinsed*
425 g	1 (15 ounce) can light coconut milk (reserve 2 tablespoons for drizzling on top of soup)
2 g	1/4 teaspoon salt, plus more to taste
	Freshly ground black pepper
	To garnish:
	Extra fresh diced cilantro
	Pita or naan bread for dipping

Method: 3 steps, published by www.ambitiouskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Hi Monique The rating is premature, but your recipes are always perfect. I have a few questions: 1. The lady in Amsterdam substituted carrots and celery for the bell pepper, so one question is answered. 2. Are cumin and colander "hot" spices or just the ca” — a cook, 5.0★

“Great recipe! I modified to use fresh tomatoes (roasted in the air fryer and blended) and red lentils. Topped it with chickpeas and cheddar (nom vegan) and it was AMAZING! Found the spice mix (&quantity) to be just right. Thank you!” — a cook, 5.0★