Coconut Curry Lentil Soup (Printable)

Hearty lentils, coconut milk, and spinach combine with warming curry spices for a cozy bowl.

# What You Need:

→ Lentils & Legumes

01 - 1 cup dried red lentils, rinsed

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 inch fresh ginger, grated
05 - 2 medium carrots, diced
06 - 1 red bell pepper, diced
07 - 4 cups fresh baby spinach, roughly chopped

→ Liquids

08 - 1 can (13.5 fl oz) full-fat coconut milk
09 - 4 cups vegetable broth

→ Spices & Seasonings

10 - 2 tablespoons curry powder (mild or medium)
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon ground turmeric
13 - 1/2 teaspoon chili flakes (optional)
14 - Salt and black pepper, to taste
15 - 2 tablespoons olive oil or coconut oil

→ Garnish (optional)

16 - Fresh cilantro, chopped
17 - Lime wedges

# How To Cook:

01 - Heat oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 3 to 4 minutes.
02 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Add diced carrots and red bell pepper; sauté for 3 minutes to soften.
04 - Incorporate curry powder, cumin, turmeric, and optional chili flakes; cook for 1 minute while stirring to release aromas.
05 - Add rinsed lentils, coconut milk, and vegetable broth; stir to combine evenly.
06 - Bring to a boil, then reduce heat to low and simmer uncovered for 20 to 25 minutes until lentils are tender and soup thickens.
07 - Stir in baby spinach and cook for 2 to 3 minutes until wilted; season with salt and black pepper to taste.
08 - Ladle soup into bowls; garnish with chopped cilantro and lime wedges as desired.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you spent all day on it.
  • The lentils give you real staying power without any meat, and the coconut milk makes it creamy without feeling heavy.
  • You probably have most of these spices already, and the aroma alone makes your kitchen feel like a proper restaurant.
02 -
  • Rinse your lentils before they go in, or you'll end up with a gritty soup and wonder what went wrong.
  • Don't skip the toasting of the spices; it's the difference between a good soup and one that makes people ask what you did differently.
03 -
  • Don't let the lentils overcook or they'll dissolve into the broth and you'll lose that tiny bit of texture that makes the soup interesting.
  • If your soup turns out too thick, thin it with more broth; if it's too thin, let it simmer uncovered for a few extra minutes and it'll thicken naturally as the lentils break down.

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