Coconut Curry Lentil Soup (Printable)

Creamy lentils and spinach simmered with coconut curry spices for a warm, nourishing 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 (14 fl oz) full-fat coconut milk
09 - 4 cups vegetable broth

→ Spices & Seasonings

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

→ Garnish (optional)

16 - Fresh cilantro, chopped
17 - Lime wedges

# How To Make:

01 - Heat olive oil in a large pot over medium heat. Add onion and cook for 3-4 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; sauté for 3 minutes.
04 - Mix in curry powder, cumin, turmeric, and chili flakes; cook for 1 minute to release aromas.
05 - Add rinsed lentils, coconut milk, and vegetable broth; stir to blend evenly.
06 - Bring to a boil, reduce heat to low, and simmer uncovered for 20-25 minutes until lentils soften and soup thickens.
07 - Stir in chopped spinach and cook 2-3 minutes until wilted. Season with salt and black pepper to taste.
08 - Ladle soup into bowls and garnish with chopped cilantro and lime wedges as desired.

# Expert Tips:

01 -
  • It's naturally vegan and gluten-free without tasting like it's trying to be anything other than delicious.
  • Lentils are packed with protein, so this keeps you full longer than most soups.
  • The whole thing comes together in under an hour, which means weeknight dinners that feel restaurant-quality.
02 -
  • Don't skip toasting the spices in the hot oil—this one minute makes the difference between a soup that tastes good and one that tastes unforgettable.
  • If your soup is too thick, add more broth; if it's too thin, let it simmer a few minutes longer because lentils continue to break down and thicken as they cool.
03 -
  • Full-fat coconut milk is worth the splurge—it's what creates that silky mouthfeel that makes people ask if there's cream in a vegan soup.
  • If you're sensitive to spice, reduce the curry powder slightly and taste as you go; you can always add more heat, but you can't take it back.

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