Coconut Curry Lentil with Spinach

The first time I made this coconut curry lentil soup, it was a rainy Tuesday and I had nothing in my pantry but a can of coconut milk and some sad-looking red lentils. That accidental combination became one of those happy kitchen discoveries that completely changed how I think about soup—rich, creamy, and somehow both light and deeply satisfying at the same time.

Last winter, my roommate came home from a terrible day at work to find this soup bubbling away on the stove. She stood in the kitchen doorway just breathing it in, then immediately grabbed a spoon and ate standing right there at the counter. Sometimes food is just that simple—it finds you when you need it.

Ingredients

• 1 cup dried red lentils, rinsed: These cook down faster than other lentils and practically melt into the soup
• 1 tablespoon coconut oil: Adds a subtle coconut flavor that ties everything together
• 1 medium yellow onion, diced: The foundation that builds depth as it softens
• 2 garlic cloves, minced: Dont be shy—fresh garlic makes the aromatics sing
• 1 tablespoon fresh ginger, grated: Use the smallest holes on your grater for maximum flavor
• 2 medium carrots, diced: Sweetness that balances the warm spices
• 1 red bell pepper, diced: Adds color and a subtle sweetness
• 1 1/2 tablespoons curry powder: Your spice blend determines the personality—mild or bold
• 1 teaspoon ground cumin: Earthy notes that ground the coconut sweetness
• 1/2 teaspoon ground turmeric: For that gorgeous golden color
• 1/4 teaspoon cayenne pepper: Adjust based on your heat tolerance
• 1 teaspoon salt, or to taste: Coconut milk needs enough salt to really shine
• 1/4 teaspoon freshly ground black pepper: Brings out all the other flavors
• 1 (14-ounce) can full-fat coconut milk: Light coconut milk works but rich is better here
• 4 cups vegetable broth: Low-sodium lets you control the seasoning
• 4 cups fresh baby spinach, roughly chopped: Adds fresh color and nutrients at the end
• Juice of 1 lime: The acid cuts through the creamy coconut beautifully
• Fresh cilantro, for garnish: Brightens everything up

Instructions

Build your flavor foundation:

Heat coconut oil in a large soup pot over medium heat, then add onion and sauté for 3-4 minutes until softened and translucent

Wake up the aromatics:

Stir in garlic and ginger, cooking for just 1 minute until fragrant—do not let them brown or they will turn bitter

Add the sweet vegetables:

Toss in carrots and red bell pepper, sautéing for another 3 minutes to soften slightly

Toast your spices:

Sprinkle in curry powder, cumin, turmeric, cayenne, salt, and pepper, stirring constantly for 1 minute until the spices become fragrant

Bring it all together:

Add rinsed lentils, coconut milk, and vegetable broth, stirring well to combine and scrape up any spices from the bottom

Let it simmer:

Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until lentils are completely tender

Add the fresh greens:

Stir in spinach and cook for 2-3 minutes until wilted and vibrant green

Finish with brightness:

Remove from heat, stir in lime juice, and taste before adjusting seasoning

Serve it up:

Ladle into bowls and sprinkle generously with fresh cilantro if desired

Pin it

My friend who claims she hates lentils texted me the next day after I served her this soup, asking for the recipe because she could not stop thinking about it. Sometimes the right combination of flavors can change someone's entire perspective on an ingredient they thought they knew.

Making It Your Own

The beauty of this soup is how forgiving it is—I have made it with just onions and carrots when the bell pepper supply ran out, and it still tasted incredible. The curry and coconut carry the dish, so do not stress if you need to swap vegetables based on what you have.

Perfect Pairings

Warm naan bread for dipping is non-negotiable in my house, but a scoop of fluffy basmati rice transforms this into a heartier meal. On cold nights, I have even served it over roasted sweet potatoes for something completely different.

Batch Cooking And Storage

This soup actually tastes better the next day when the spices have had time to mingle and develop. I always double the recipe and freeze individual portions for those nights when cooking feels impossible.

• Let the soup cool completely before freezing to prevent ice crystals
• Reheat gently over low heat, adding a splash of broth if needed
• The lime juice is best added fresh when reheating, not before freezing

Pin it

There is something deeply nourishing about a bowl of this soup, like a warm hug from the inside out. I hope it brings as much comfort to your kitchen as it has to mine.

Recipe FAQ

→ Can I make this ahead of time?

Absolutely. This soup actually improves after resting in the refrigerator for a day or two, allowing the spices to deepen and the lentils to absorb more flavor.

→ What type of lentils work best?

Red lentils are ideal because they cook quickly and naturally thicken the broth as they break down. Brown or green lentils will hold their shape but require longer cooking time.

→ How can I add more protein?

Stir in cubed firm tofu or cooked chickpeas during the last 10 minutes of simmering. Both absorb the curry flavors beautifully while boosting protein content.

→ Is this freezer-friendly?

Yes, it freezes exceptionally well for up to 3 months. Consider adding fresh spinach after reheating rather than before freezing for the best texture.

→ What should I serve alongside?

Warm naan bread, steamed basmati rice, or roasted cauliflower complement the rich flavors perfectly. A simple cucumber salad also adds refreshing contrast.

→ Can I adjust the spice level?

Certainly. Reduce or omit the cayenne for milder heat, or add fresh jalapeño and extra curry powder if you prefer more intensity.