Coconut Curry Lentil Spinach

I was craving something warm and soothing on a rainy Tuesday when I threw together what I had in the pantry. The smell of toasted curry powder hitting hot oil filled the kitchen instantly, and I knew I was onto something good. By the time the lentils had softened and the coconut milk swirled in, the soup had transformed into something far better than I'd imagined.

I made this for a friend recovering from a cold, and she called it a hug in a bowl. We sat at her kitchen table with thick slices of naan, dipping and slurping until the pot was empty. She still asks me to bring it over whenever she's feeling worn down.

Ingredients

• Red lentils: They break down beautifully and thicken the soup naturally without any cream or flour.
• Yellow onion: The foundation of flavor here, sweet and mellow once softened in the oil.
• Carrots: They add a subtle sweetness and a bit of texture that balances the soft lentils.
• Garlic and ginger: Fresh is key, the sharpness mellows as it cooks and becomes almost sweet.
• Baby spinach: Wilts in seconds and adds color and a hint of earthiness at the end.
• Tomato: Fresh or canned both work, it adds acidity and a little body to the broth.
• Coconut milk: This is what makes the soup creamy and rich, full fat gives the best texture.
• Vegetable broth: Use a good quality one, it carries all the spices and ties everything together.
• Curry powder: The soul of the dish, toasting it first wakes up all the aromatics.
• Cumin and turmeric: They add warmth and that golden color that makes the soup look as good as it tastes.
• Lime juice: A squeeze at the end brightens everything and cuts through the richness.

Instructions

Soften the vegetables:

Heat olive oil in a large pot over medium heat, then add the onion and carrots. Let them cook for about 5 minutes, stirring occasionally, until they start to soften and smell sweet.

Bloom the aromatics:

Stir in the garlic and ginger, cooking just until fragrant, about a minute. Don't let them brown or they'll turn bitter.

Toast the spices:

Add the curry powder, cumin, turmeric, cayenne, salt, and black pepper. Stir constantly for a minute to release their oils and deepen the flavor.

Build the base:

Add the diced tomato, rinsed lentils, coconut milk, and vegetable broth. Stir everything together until well combined.

Simmer until tender:

Bring the soup to a boil, then lower the heat and let it simmer uncovered for 20 to 25 minutes, stirring now and then. The lentils should be soft and the soup slightly thickened.

Wilt the spinach:

Stir in the chopped spinach and cook for 2 to 3 minutes until it wilts completely into the soup.

Finish and taste:

Squeeze in the lime juice, then taste and adjust the salt or spice level as needed. Serve hot with cilantro and lime wedges on the side.

Save

I once brought a big pot of this to a potluck, and someone who claimed they didn't like lentils came back for seconds. She admitted the creamy texture and the way the spices played together had completely changed her mind.

Make It Your Own

I've added cubed sweet potato before simmering and it turned the soup heartier and a little sweeter. A handful of diced bell pepper at the beginning adds a nice crunch and color. If you want it smoother, blend half the soup with an immersion blender before adding the spinach.

Serving Suggestions

This soup is perfect on its own, but I love serving it with warm naan for dipping or a scoop of basmati rice to soak up the broth. A dollop of plain yogurt on top adds a cool contrast if you're not keeping it vegan.

Storage and Reheating

Leftovers keep in the fridge for up to four days in an airtight container. The flavors meld overnight and taste even better the next day. Reheat gently on the stovetop, adding a little broth or water if it's thickened up too much.

• Freeze individual portions for up to three months in freezer safe containers.
• Thaw overnight in the fridge before reheating for best texture.
• Stir well after reheating since the coconut milk can separate slightly.

Save

This soup has become my go to whenever I need something quick, nourishing, and satisfying all at once. I hope it brings as much comfort to your table as it has to mine.