Creamy Spiced Lentil Soup with Coconut Milk (Soup Vijeh Ba Adas)

In a large pot, combine the chopped onions, garlic, tomatoes, turmeric, and cinnamon. Add the water and bring to a gentle boil over medium heat, allowing the aromatics and spices to release their flavors.

Stir in the rinsed lentils, cover the pot, and reduce to a steady simmer. Cook for about 20 minutes, or until the lentils are completely tender.

Pour in the chicken broth and simmer for another 3–5 minutes to deepen the savory base of the soup.

Carefully blend the soup until completely smooth using a countertop blender or an immersion blender directly in the pot.

Return the soup to low heat. Stir in the coconut milk, then add the lemon juice and season with salt and black pepper to taste.

Let the soup gently boil for a few minutes until heated through. Serve hot, with an optional drizzle of coconut milk on top.