Coconut Curry Lentil Soup Spinach (Printable)

Fragrant, creamy soup with tender lentils, coconut milk, curry spices, and fresh baby spinach.

# What You'll Need:

→ Legumes & Vegetables

01 - 1 cup dried red lentils, rinsed
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 medium carrots, diced
06 - 5 cups vegetable broth, gluten-free if needed
07 - 3 cups loosely packed baby spinach
08 - 1 can (14 fl oz) coconut milk, full fat or light
09 - 1 medium tomato, diced (optional)

→ Spices & Seasonings

10 - 1 tablespoon curry powder
11 - 1 teaspoon ground cumin
12 - ½ teaspoon ground turmeric
13 - ½ teaspoon chili flakes (optional)
14 - 1 teaspoon sea salt, or to taste
15 - ¼ teaspoon black pepper

→ Oils & Acids

16 - 1 tablespoon coconut oil or olive oil
17 - Juice of ½ lime, plus wedges for serving

→ Garnishes

18 - Fresh cilantro leaves, chopped (optional)

# How To Make:

01 - Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté for 3 minutes until softened.
02 - Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Add the diced carrots and tomato (if using), cooking for 2 minutes to soften.
04 - Add curry powder, ground cumin, turmeric, chili flakes, salt, and black pepper. Stir to evenly coat the vegetables.
05 - Add rinsed lentils and vegetable broth. Bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes until lentils are tender.
06 - Pour in coconut milk and simmer uncovered for 5 minutes, stirring occasionally.
07 - Add baby spinach and stir just until wilted, approximately 1 minute.
08 - Stir in lime juice and adjust seasoning to taste.
09 - Ladle soup into bowls and garnish with chopped cilantro and lime wedges if desired. Serve hot.

# Expert Tips:

01 -
  • It comes together in under 45 minutes, which means weeknight dinners that don't feel rushed.
  • Coconut milk makes it creamy without any cream, so it's naturally vegan and somehow tastes indulgent anyway.
  • Red lentils dissolve slightly as they cook, thickening the soup naturally and making it feel more substantial than it has any right to.
02 -
  • Don't skip rinsing the lentils; it removes dust and keeps the broth clearer and fresher tasting.
  • If you prefer a smoother texture, use an immersion blender to partially puree the soup before adding spinach, which keeps some texture while making it creamier.
03 -
  • Let the onion soften fully before adding spices; rushing this step means the spices won't bloom properly and the soup loses depth.
  • Lime juice isn't optional; it's the secret that makes people ask what they're tasting and suddenly they can taste everything more clearly.

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