Coconut Curry Lentil Soup with Spinach (Printable)

Creamy coconut milk and warming spices bring comfort to tender lentils and fresh spinach in this aromatic bowl.

# What You'll Need:

→ Lentils and Legumes

01 - 1 cup dried red lentils, rinsed

→ Aromatics and Vegetables

02 - 1 tablespoon coconut oil
03 - 1 medium yellow onion, diced
04 - 2 garlic cloves, minced
05 - 1 tablespoon fresh ginger, grated
06 - 2 medium carrots, diced
07 - 1 red bell pepper, diced

→ Spices

08 - 1 1/2 tablespoons curry powder
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon ground turmeric
11 - 1/4 teaspoon cayenne pepper
12 - 1 teaspoon salt, or to taste
13 - 1/4 teaspoon freshly ground black pepper

→ Liquids

14 - 1 (14-ounce) can full-fat coconut milk
15 - 4 cups vegetable broth

→ Greens

16 - 4 cups fresh baby spinach, roughly chopped

→ Finishing

17 - Juice of 1 lime
18 - Fresh cilantro, for garnish

# How To Make:

01 - Heat coconut oil in a large soup pot over medium heat. Add onion and sauté for 3-4 minutes until softened.
02 - Stir in garlic and ginger; cook for 1 minute until fragrant.
03 - Add carrots and red bell pepper; sauté for another 3 minutes.
04 - Sprinkle in curry powder, cumin, turmeric, cayenne, salt, and black pepper. Cook, stirring, for 1 minute to toast spices.
05 - Add rinsed lentils, coconut milk, and vegetable broth. Stir well to combine.
06 - Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, until lentils are tender and vegetables are soft.
07 - Stir in spinach and cook for 2-3 minutes until wilted.
08 - Remove from heat, add lime juice, and adjust seasoning to taste. Ladle into bowls and garnish with fresh cilantro, if desired.

# Expert Tips:

01 -
  • The combination of creamy coconut and warming spices creates this incredibly satisfying depth without needing hours at the stove
  • Its one of those soups that actually tastes better the next day, making it perfect for meal prep or lazy lunches
02 -
  • Dont skip toasting the spices in the oil, that 60 seconds makes the difference between a soup that tastes good and one that tastes extraordinary
  • The soup thickens considerably as it sits, so add more broth or water when reheating leftovers
03 -
  • Rinse your lentils until the water runs clear to remove any dust or debris that can make the soup taste gritty
  • If you want a silky smooth texture, use an immersion blender for 30 seconds before adding the spinach

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