Coconut Curry Lentil Spinach (Printable)

Creamy coconut milk and lentils combine with spinach and warming curry spices for a nourishing 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 - 13.5 oz (1 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

# How To Make:

01 - Heat olive oil in a large pot over medium heat. Add onion and carrots; sauté for 5 minutes until softened.
02 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Add curry powder, cumin, turmeric, cayenne pepper, salt, and black pepper; cook for 1 minute, stirring frequently to release aromas.
04 - Add diced tomato, rinsed lentils, coconut milk, and vegetable broth; stir thoroughly to combine.
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 slightly thickens.
06 - Add chopped spinach and simmer for 2 to 3 minutes until wilted.
07 - Stir in lime juice; taste and adjust salt and pepper as desired.
08 - Ladle soup into bowls and garnish with chopped cilantro and lime wedges as preferred.

# Expert Tips:

01 -
  • It comes together in under an hour with mostly pantry staples you probably already have.
  • The creamy coconut milk balances the warm spices in a way that feels indulgent but still light.
  • Leftovers taste even better the next day once the flavors have had time to deepen.
02 -
  • Rinse the lentils well before adding them or the soup can turn out gritty and cloudy.
  • Don't skip toasting the spices, that one minute makes the difference between flat and deeply flavorful.
  • If the soup thickens too much as it sits, just add a splash of broth or water when reheating.
03 -
  • Use full fat coconut milk for the richest, creamiest texture that coats every spoonful.
  • Grate the ginger on a microplane instead of chopping it so it melts into the soup without any fibrous bits.
  • Taste before serving and add a pinch more salt or an extra squeeze of lime to make the flavors pop.

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