This warming, spiced soup builds its flavor entirely from plant-based staples — sautéed onion, garlic, and ginger bloomed with curry powder, cumin, coriander, turmeric, and cayenle, then simmered with carrot, apple, red lentils, and diced tomatoes until deeply comforting. Full-fat coconut milk stirred in at the end gives the broth a silky, rich finish, brightened by a hit of fresh lemon juice. Ladled over fluffy basmati rice and finished with cilantro, it's a bowl that feels indulgent while staying rooted in vegetables, legumes, and warming spice. Every component here, from the lentil base to the coconut-milk broth, is naturally suited to a vegetarian table. It's the kind of soup that tastes even better the next day, making it an easy one to batch-cook and keep on hand.
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Bring the basmati rice, 2 cups water, and 1/4 tsp salt to a boil in a medium saucepan over high heat. Reduce the heat to low, cover, and cook until the water is fully absorbed and the rice is tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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