Coconut Curry Lentil Soup
Cozy up with this easy coconut curry lentil soup. Creamy, vegan, protein-rich, and full of flavor—perfect for meal prep or weeknight dinners.
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 ½ tbsp curry powder
- 1 tsp ground turmeric
- ½ tsp ground cumin
- 1 cup red lentils rinsed
- 1 can 14 oz diced tomatoes
- 4 cups vegetable broth
- 1 can 13.5 oz full-fat coconut milk
- 2 cups fresh spinach or kale
- 1 medium carrot sliced (optional)
- 1 tbsp fresh lime juice
- Salt and pepper to taste
Instructions
- Warm olive oil in a spacious pot over medium heat. Toss in the chopped onion and cook for 3–5 minutes, stirring until tender and aromatic.
- Add the garlic and ginger, sautéing for about a minute until their aromatic flavors fill the air.
- Add curry powder, turmeric, and cumin. Toast spices for 1 minute while stirring.
- Add red lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until lentils are soft.
- Stir in coconut milk and simmer for another 5 minutes.
- Add spinach and lime juice. Stir until greens are wilted.
- Season with salt and pepper. Blend partially if desired for a creamier texture.
- Serve hot with your favorite toppings or bread.
Notes
- You can blend half the soup for a smoother consistency.
- Add chili flakes or cayenne for extra heat.
- Keep any leftovers in the fridge for up to 5 days, or freeze them for up to 3 months to enjoy later.
- Great over rice or quinoa for a more filling meal.