Coconut Curry Lentil Soup (Printer-friendly)

A creamy coconut curry broth with tender lentils and fresh spinach for a wholesome meal.

# What you'll need:

→ Lentils & Legumes

01 - 1 cup dried red lentils, rinsed

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 4 cups baby spinach, roughly chopped
07 - 1 medium tomato, diced (or 1 cup canned diced tomatoes)

→ Liquids

08 - 1 (13.5 oz) can coconut milk (full fat or light)
09 - 4 cups vegetable broth
10 - 1 tablespoon olive oil

→ Spices & Seasoning

11 - 1 tablespoon curry powder
12 - 1 teaspoon ground cumin
13 - ½ teaspoon turmeric
14 - ¼ teaspoon cayenne pepper (optional)
15 - 1 teaspoon salt, or to taste
16 - Freshly ground black pepper, to taste
17 - Juice of ½ lime

→ Garnish (optional)

18 - Fresh cilantro, chopped
19 - Lime wedges

# Method:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and diced carrots, sautéing for 5 minutes until softened.
02 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Add curry powder, ground cumin, turmeric, cayenne pepper, salt, and black pepper; cook, stirring constantly, for 1 minute to release aromas.
04 - Incorporate diced tomato, rinsed red lentils, coconut milk, and vegetable broth. Stir to combine thoroughly.
05 - Bring mixture to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes, stirring occasionally until lentils are tender and soup thickens slightly.
06 - Stir in chopped baby spinach and cook for 2 to 3 minutes until wilted.
07 - Mix in fresh lime juice, then taste and adjust seasoning as needed.
08 - Ladle hot soup into bowls and garnish with fresh cilantro and lime wedges if desired.

# Expert Tips:

01 -
  • It feels indulgent but uses ingredients you probably already have tucked away in the cupboard.
  • The spices bloom into something warm and complex without any fuss or advanced technique.
  • One pot, minimal cleanup, and it tastes even better the next day.
02 -
  • Do not skip toasting the spices, that thirty seconds makes the difference between flat and fragrant.
  • If your soup gets too thick, just add a splash of broth or water and stir it back to life.
03 -
  • Use an immersion blender to partially puree the soup before adding spinach if you want a creamier texture.
  • Grate your ginger on a microplane instead of mincing it, the flavor spreads more evenly and you avoid fibrous bits.

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