Coconut Curry Lentil Spinach (Printable Version)
Tender lentils and fresh spinach meld with coconut milk and warming curry spices in a comforting blend.
# What You'll Need:
→ 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 oz) 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 oz)
→ Garnishes (optional)
18 - Fresh cilantro, chopped
19 - Lime wedges
# Method:
01 - Heat coconut oil in a large pot over medium heat. Add finely chopped onion and sauté for 3 to 4 minutes until softened.
02 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Add curry powder, ground cumin, turmeric, chili flakes, salt, and black pepper. Stir continuously for 30 seconds to toast the spices.
04 - Add diced carrots and tomato. Cook for 2 to 3 minutes, stirring occasionally to soften.
05 - Stir in rinsed red lentils, coconut milk, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 to 25 minutes until lentils and carrots are tender.
06 - Add fresh baby spinach and simmer for 2 to 3 minutes until fully wilted.
07 - Stir in fresh lime juice. Taste and adjust seasoning if necessary.
08 - Ladle soup into bowls and garnish with chopped fresh cilantro and lime wedges, if desired.
# Chef's Tips:
01 -
- It transforms humble lentils into something creamy and luxurious without any cream at all.
- The whole thing comes together in under an hour, but tastes like you've been simmering it all day.
- It's one of those soups that feels nourishing in every way—warm spices that settle into your bones, bright spinach, good fats that actually satisfy.
02 -
- Red lentils fall apart more than you'd expect—that's not a mistake, it's what makes the soup creamy without any cream.
- Lime juice isn't optional; it's the thing that makes everyone ask what you did differently and makes them want another spoonful.
03 -
- If you want a thicker, more luxurious soup, use an immersion blender to partially blend it before adding the spinach—you'll still have texture but gain that velvety mouthfeel.
- Toast your spices in the fat instead of just stirring them in; those few extra seconds of heat unlock flavors you didn't know were waiting there.