Coconut Curry Lentil Soup (Printable)
Hearty lentils simmered with curry spices, coconut milk, and fresh spinach for a warming meal.
# What You 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 - 1 can (13.5 oz) 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 Cook:
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, cooking for 1 minute until fragrant.
03 - Add curry powder, ground cumin, turmeric, cayenne pepper, salt, and black pepper. Cook, stirring, for 1 minute.
04 - Add diced tomato, red lentils, coconut milk, and vegetable broth. Stir well to combine.
05 - Bring to a boil, reduce heat and simmer uncovered for 20 to 25 minutes, stirring occasionally, until lentils are tender and soup thickens slightly.
06 - Stir in chopped spinach and simmer for 2 to 3 minutes until wilted.
07 - Add lime juice, then taste and adjust seasoning as needed.
08 - Serve hot, optionally garnished with fresh cilantro and lime wedges.
# Expert Tips:
01 -
- It tastes like comfort but leaves you feeling light and energized instead of weighed down.
- The coconut milk makes it creamy without any dairy, and the lentils hold their shape beautifully without turning to mush.
- You can have it on the table in under an hour using pantry staples you probably already own.
02 -
- Don't skip toasting the spices in the oil before adding liquid, it transforms them from dusty powder into something fragrant and alive.
- Red lentils cook much faster than green or brown, so don't swap them unless you're ready to add another twenty minutes to the simmer.
- Add the spinach at the very end or it will turn drab and lifeless instead of staying bright and tender.
03 -
- Grate the ginger on a microplane instead of chopping it, you'll get more flavor without any fibrous bits.
- Use full-fat coconut milk if you want the soup to feel like a hug, it makes all the difference in texture and richness.
- Taste before serving and don't be shy with the lime juice, it's the secret to making every spoonful sing.