Coconut Curry Lentil Soup (Printer-friendly)

A creamy coconut curry with lentils and fresh spinach, perfect for a nourishing vegan dish.

# What you'll need:

→ Lentils & Legumes

01 - 1 cup dried red lentils, rinsed

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 2 medium carrots, diced
06 - 1 red bell pepper, diced
07 - 4 cups fresh baby spinach, roughly chopped

→ Liquids

08 - 1 can (13.5 fl oz) full-fat coconut milk
09 - 4 cups vegetable broth

→ Spices & Seasonings

10 - 2 tablespoons curry powder (mild or medium)
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon ground turmeric
13 - 1/2 teaspoon chili flakes (optional)
14 - Salt and black pepper, to taste
15 - 2 tablespoons olive oil or coconut oil

→ Garnish (optional)

16 - Fresh cilantro, chopped
17 - Lime wedges

# Method:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until translucent.
02 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Add diced carrots and red bell pepper; cook for an additional 3 minutes.
04 - Add curry powder, ground cumin, turmeric, and chili flakes. Stir continuously for 1 minute to release aroma.
05 - Add rinsed lentils, coconut milk, and vegetable broth. Stir to mix thoroughly.
06 - Bring mixture to a boil, then reduce heat to low. Simmer uncovered for 20 to 25 minutes until lentils are tender and the soup thickens.
07 - Stir in chopped spinach and cook for 2 to 3 minutes until wilted. Season with salt and black pepper to taste.
08 - Ladle soup into bowls and garnish with fresh cilantro and lime wedges, if desired.

# Expert Tips:

01 -
  • It comes together in barely 50 minutes, making weeknight dinner feel effortless even when you're tired.
  • The spice blend creates that restaurant-quality depth without requiring a pantry full of obscure ingredients.
  • One pot, no dairy, and it somehow tastes indulgent enough to serve to people you're trying to impress.
02 -
  • Don't skip rinsing the lentils; it removes the dust and helps them cook more evenly without becoming mushy.
  • If your soup gets too thick while simmering, add vegetable broth a splash at a time until it reaches the consistency you want, because creaminess is nice but you need it to actually be soup.
03 -
  • Toast your spices for a full minute even if it feels like you're doing it too long; this step alone is what separates homemade from mediocre.
  • If the soup seems to be thickening too much as it cools, remember that lentils absorb liquid over time, so add extra broth when reheating rather than making it watery while cooking.

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