Coconut Curry Lentil Soup (Printable)
Tender lentils and fresh spinach meld with coconut and warming spices in a rich, creamy broth.
# What goes in:
→ Base
01 - 1 tablespoon coconut oil
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
→ Spices
05 - 1 tablespoon curry powder
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon ground turmeric
08 - 1/4 teaspoon chili flakes (optional)
09 - 1 teaspoon salt, or to taste
10 - 1/2 teaspoon freshly ground black pepper
→ Lentils and Liquids
11 - 1 cup dried red lentils, rinsed
12 - 1 can (13.5 fluid ounces) full-fat coconut milk
13 - 4 cups vegetable broth
14 - 1 tablespoon fresh lime juice
→ Vegetables
15 - 2 medium carrots, diced
16 - 1 medium tomato, diced or 1 cup canned diced tomatoes, drained
17 - 4 cups fresh baby spinach (about 3.5 ounces)
→ Garnishes (optional)
18 - Fresh cilantro, chopped
19 - Lime wedges
# Directions:
01 - Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened.
02 - Incorporate minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Stir in curry powder, ground cumin, turmeric, chili flakes, salt, and black pepper. Cook for 30 seconds to release aromas.
04 - Add diced carrots and tomato. Cook for 2 to 3 minutes, stirring occasionally.
05 - Mix in rinsed lentils, coconut milk, and vegetable broth. Bring to a boil, reduce the heat, cover, and simmer for 20 to 25 minutes until lentils and carrots are tender.
06 - Stir in baby spinach and simmer gently for 2 to 3 minutes until wilted.
07 - Incorporate fresh lime juice. Adjust seasoning to taste before serving.
08 - Ladle soup into bowls; garnish with chopped cilantro and lime wedges if desired.
# Expert Advice:
01 -
- It comes together in under an hour and tastes like you've been simmering it all day.
- The creamy richness of coconut milk plays beautifully against the earthiness of lentils, no cream required.
- It's naturally vegan and gluten-free, but honestly, that's almost beside the point when it tastes this good.
02 -
- Red lentils break down more than other varieties; if you want visible whole lentils, use green or brown, but add five more minutes to the simmer time.
- The lime juice is not optional—it's the difference between a soup that tastes flat and one that tastes alive, so don't skip it or save it for the end.
03 -
- If your coconut milk is very thick, stir it well or warm it slightly before adding; it will blend more smoothly into the broth.
- Taste as you go, especially with the salt and lime—you're building a balance, not following a formula, and your palate knows better than any recipe.