# Indian-Style Coconut Green Lentil Soup

Recipe by [Giulia Bellandi](https://fridge.menu/en/u/giuliabella)

A warming, spiced coconut lentil dal-style soup finished with yoghurt, avocado and fresh coriander.

Servings: 4 · Prep 10 min · Cook 30 min · Soups

Contains: milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Indian-Style Coconut Green Lentil Soup](https://image.fridge.menu/adaptations/8he950n7/fa2437763de9c2e0b8e84b3db7c60bab57e682c2a824581b6df06890ffa68a52.jpg)

## Ingredients

- 4 clove [Garlic](https://fridge.menu/en/i/garlic) — finely chopped
- 2 tbsp [Ginger](https://fridge.menu/en/i/ginger) — freshly grated
- 1 tbsp [Curry powder](https://fridge.menu/en/i/curry-powder) — medium strength
- 1 tbsp [Cumin](https://fridge.menu/en/i/cumin) — ground
- 0.5 tsp [Cardamom](https://fridge.menu/en/i/cardamom) — ground
- 0.5 tbsp [Coriander](https://fridge.menu/en/i/ground-coriander) — ground
- 0.5 tsp [Chilli flakes](https://fridge.menu/en/i/chili-flakes)
- 200 g [Lentils](https://fridge.menu/en/i/lentils)
- 100 ml [Vegetable stock](https://fridge.menu/en/i/stock)
- 800 ml [Coconut milk](https://fridge.menu/en/i/coconut-milk)
- 400 g [Chopped tomatoes](https://fridge.menu/en/i/canned-chopped-tomatoes) — tinned
- 2 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil) — for frying
- [Salt](https://fridge.menu/en/i/salt)
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- 100 ml [Greek yoghurt](https://fridge.menu/en/i/greek-yogurt) — 10%
- 1 pcs [Avocado](https://fridge.menu/en/i/avocado) — sliced
- 1 tsp [Chilli flakes](https://fridge.menu/en/i/chili-flakes)
- 1 bunch [Coriander](https://fridge.menu/en/i/coriander) — fresh

## Steps

1. Heat the oil in a large pan over medium heat, add the garlic and ginger and stir for 1 minute. (1 min)
2. Add the curry powder, cumin, cardamom, coriander and chilli flakes and briefly fry the spices, stirring constantly.
3. Rinse the lentils in a sieve and add them to the pan together with the vegetable stock, coconut milk and chopped tomatoes.
4. Cover and simmer for about 30-45 minutes, stirring occasionally and adding a little more vegetable stock if the dal becomes too thick. (30 min)
5. Season with salt and serve in deep bowls topped with Greek yoghurt, sliced avocado, chilli flakes and coriander.

Published 2026-10-09

https://fridge.menu/en/r/coconut-green-lentils-8he950n7

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