Coconut Curry Lentil Soup (Print Version)
Creamy lentils simmered with coconut milk, curry spices, and fresh spinach for a nourishing dish.
# Recipe Ingredients:
→ Legumes & Vegetables
01 - 1 cup dried red lentils, rinsed thoroughly
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 medium carrots, diced into small cubes
06 - 1 red bell pepper, diced
07 - 4 cups fresh spinach, stems removed and roughly chopped
08 - 1 (14 oz) can diced tomatoes with juices
09 - 1 (14 oz) can full-fat coconut milk
10 - 4 cups vegetable broth
→ Spices & Seasonings
11 - 2 tablespoons curry powder
12 - 1 teaspoon ground cumin
13 - ½ teaspoon ground turmeric
14 - ½ teaspoon red pepper flakes, or more to taste
15 - 1 teaspoon kosher salt, plus additional for seasoning
16 - ½ teaspoon freshly ground black pepper
→ Oils & Acids
17 - 2 tablespoons coconut oil or extra-virgin olive oil
18 - 1 tablespoon fresh lime juice
19 - Lime wedges for serving
# Directions:
01 - Heat coconut oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook, stirring occasionally, for 3 to 4 minutes until translucent and lightly golden.
02 - Add minced garlic and grated ginger to the pot. Stir constantly for 1 minute until fragrant, being careful not to burn the garlic.
03 - Stir in diced carrots and red bell pepper. Sauté for 3 minutes until vegetables begin to soften slightly.
04 - Sprinkle curry powder, cumin, turmeric, red pepper flakes, salt, and black pepper over the vegetables. Stir continuously for 1 minute to toast the spices and release their aromatic oils.
05 - Pour in rinsed lentils, diced tomatoes with their juices, coconut milk, and vegetable broth. Stir well to combine all ingredients and dissolve any spice clumps.
06 - Increase heat to high and bring mixture to a rolling boil. Immediately reduce heat to low, cover with a tight-fitting lid, and simmer for 20 to 25 minutes until lentils are completely tender and vegetables are cooked through. Stir occasionally to prevent sticking.
07 - Remove lid and stir in chopped spinach. Cook for 2 to 3 minutes, stirring once or twice, until spinach is completely wilted and incorporated into the soup.
08 - Stir in fresh lime juice. Taste soup and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and serve hot with lime wedges on the side.
# Expert Advice:
01 -
- The coconut milk creates this velvety richness that makes you forget youre eating something so wholesome
- It comes together in under an hour but tastes like it simmered all afternoon
02 -
- Red lentils cook faster and break down more than other varieties, which is exactly what creates that comforting, slightly thickened texture
- Toasting the spices in hot oil before adding any liquid releases their essential oils and makes the final soup taste exponentially better
03 -
- Rinse your lentils thoroughly until the water runs clear to remove any debris or bitterness
- Add the spinach at the very end to maintain its bright green color and fresh texture