Coconut Curry Lentil Soup with Spinach (Print Version)
Fragrant, creamy soup with tender red lentils, coconut milk, curry spices, and fresh spinach. Vegan and gluten-free.
# What You 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
07 - 3 cups baby spinach, loosely packed
08 - 1 (14 fl oz) can coconut milk
09 - 1 medium tomato, diced
→ Spices & Seasonings
10 - 1 tablespoon curry powder
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon ground turmeric
13 - 1/2 teaspoon chili flakes
14 - 1 teaspoon sea salt
15 - 1/4 teaspoon black pepper
→ Oils & Acids
16 - 1 tablespoon coconut oil or olive oil
17 - Juice of 1/2 lime, plus wedges for serving
→ Garnishes
18 - Fresh cilantro leaves, chopped
# How to Make It:
01 - Heat coconut oil in large pot over medium heat. Add chopped onion and sauté 3 minutes until softened and translucent.
02 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant and combined with the onion base.
03 - Add diced carrots and tomato, cooking for 2 minutes to begin softening and releasing their natural flavors.
04 - Sprinkle in curry powder, ground cumin, turmeric, chili flakes, sea salt, and black pepper. Stir continuously for 1-2 minutes to coat vegetables and release aromatic spice oils.
05 - Add rinsed red lentils and vegetable broth. Bring mixture to rolling boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are completely tender.
06 - Pour coconut milk into simmering pot and stir gently. Continue simmering uncovered for 5 minutes, stirring occasionally to integrate coconut cream thoroughly.
07 - Add baby spinach in batches, stirring gently until completely wilted, approximately 1 minute. Do not overcook to maintain vibrant green color and nutrient density.
08 - Stir in lime juice. Taste and adjust salt, pepper, and spice levels according to preference.
09 - Ladle soup into serving bowls while hot. Garnish with fresh cilantro leaves and serve with lime wedges on the side.
# Expert Hints:
01 -
- The red lentils practically melt into the broth, creating a velvety texture without any heavy cream or butter.
- You can adjust the heat level to match anyones preference, making it perfect for both spice lovers and those with more sensitive palates.
02 -
- Never add the spinach too early or it will lose its vibrant color and become dull and mushy in the soup.
- Rinsing the lentils thoroughly removes excess starch that can make your soup cloudy and potentially cause the lentils to stick to the pot bottom.
03 -
- If you have time, toast the curry powder and cumin in a dry pan before adding oil and onions for an even deeper flavor profile.
- The soup will continue to thicken as it cools, so if you prefer a thinner consistency, add the full amount of broth called for or even a bit extra.