Coconut Curry Lentil Soup Spinach

There's something about the smell of curry hitting hot oil that stops me mid-thought every time. Years ago, I was hunting for something warming but not heavy, and a friend casually mentioned she made lentil soup on autopilot when the weather turned grey. I've been making variations of it ever since, tweaking spices based on what's in my cabinet and how I'm feeling that day.

I made this for my partner one particularly cold evening when neither of us wanted to eat anything heavy, and he asked for seconds before finishing his first bowl. That's when I knew I'd found something I'd be making regularly, something that could comfort without weighing you down.

Ingredients

• Red lentils: They cook down faster than other varieties and add a natural creaminess that's quietly doing all the work for you.
• Yellow onion: The base of everything, sweet when cooked long enough to soften properly.
• Garlic and ginger: This pairing is non-negotiable; it's the scent that makes you know something good is happening in the pot.
• Carrots: They soften into the broth and add sweetness that balances the spices.
• Vegetable broth: Quality matters here since it's the foundation; use something you'd actually drink on its own.
• Baby spinach: Add it at the very end so it stays bright and doesn't cook down into nothing.
• Coconut milk: Full-fat feels indulgent, but light works too if that's what you need.
• Curry powder, cumin, turmeric, chili flakes: These are your flavor builders; adjust amounts based on how much heat you want.
• Coconut oil or olive oil: Whatever you have on hand works, though coconut oil carries the theme through.
• Lime juice: The finishing touch that wakes everything up and ties the flavors together.

Instructions

Get your base started:

Heat oil in a large pot over medium heat and add chopped onion. Let it soften for about 3 minutes, stirring now and then, until it turns translucent and smells sweet.

Build the aromatics:

Stir in garlic and ginger and cook for about a minute until the smell fills your kitchen. This is when you know the flavor foundation is building.

Layer in the vegetables:

Add carrots and tomato if you're using it, cooking for another couple of minutes. You're not trying to cook them through yet, just soften them slightly.

Toast the spices:

Sprinkle in curry powder, cumin, turmeric, chili flakes, salt, and pepper, then stir everything together so the spices coat the vegetables. This brief cooking time releases their essential oils and deepens the flavor.

Add the lentils and broth:

Pour in your rinsed lentils and vegetable broth, then bring everything to a boil. Reduce heat to a simmer, cover, and let it cook for about 20 minutes until the lentils are completely tender and beginning to fall apart slightly.

Incorporate the coconut milk:

Stir in your coconut milk and simmer for another 5 minutes, stirring occasionally. The soup will deepen in color and richness.

Finish with the spinach:

Add baby spinach and stir just until it wilts, about a minute. If you stir too much it'll fade; a gentle fold is enough.

Brighten with acid:

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

Save

My friend's daughter asked me once if soup could taste like a hug, and I realized that's exactly what this is. It's warm, it's nourishing, and somehow it feels like someone's taking care of you with every spoonful.

Adjusting the Heat and Spice Level

Curry powder already brings warmth, but chili flakes let you dial things up if you want more heat. Start with half the amount listed, cook it, taste it, and add more if you want to feel it deeper. I've made this soup for friends with different spice tolerances, and leaving the flakes on the side lets everyone customize their own bowl without me having to make two batches.

Variations and Additions

I've added diced sweet potato, roasted bell peppers, and even a handful of kale when spinach wasn't around. The soup is forgiving that way. Some versions I've made are thinner, others almost stew-like depending on how much broth I use or whether I blend part of it. There's no single right way here.

Serving and Storage

Serve it hot with basmati rice, warm naan, or just on its own with a wedge of lime and fresh cilantro on top. It keeps well in the fridge for about four days and actually tastes better the next day as flavors continue melding. It also freezes beautifully if you leave out the spinach and add it fresh when you reheat.

• Store leftovers in an airtight container and reheat gently on the stove, adding a splash of broth if it's thickened too much.
• For meal prep, portion it into containers before adding spinach, then add fresh greens when you eat.
• Garnish generously with cilantro and squeeze lime over everything right before eating for brightness.

Save

This is the kind of soup that quietly becomes a regular in your rotation, the one you make without looking at the recipe because you've done it so many times. That's when you know it's a keeper.

Questions & Answers

→ Is this dish vegan?

Yes, it uses only plant-based ingredients including vegetables, lentils, and coconut milk.

→ Can I freeze the leftovers?

This freezes well. Cool completely, then store in airtight containers for up to three months.

→ How can I thicken the texture?

Use an immersion blender to partially puree the soup or mash some lentils before adding spinach.

→ What serves well alongside this?

Warm naan bread, basmati rice, or a crisp green salad make excellent accompaniments.

→ Can I add other vegetables?

Sweet potatoes, bell peppers, or cauliflower are great additions when added with the carrots.