Lentil Soup With Coconut and Cloves

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.