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Weeknight • Soups

Golden Curried Lentil & Coconut Soup

A warming and vibrant vegetarian soup packed with red lentils, coconut milk, and fragrant curry spices.

Prep
10 min
Cook
30 min
Servings
6
Level
Weeknight
Golden Curried Lentil & Coconut Soup

Warm up your soul with this incredibly flavorful and nourishing Golden Curried Lentil & Coconut Soup! It's a hug in a bowl, brimming with tender red lentils, creamy coconut milk, and a delightful blend of aromatic spices. This soup is not only deeply satisfying but also super simple to make, perfect for cozy nights in.

Ingredients

Yield: 6 servings

Main

  • 1 tbsp coconut oil or olive oil
  • 1 yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • ½ tsp turmeric
  • ¼ tsp red pepper flakes (optional)
  • 1 cup red lentils, rinsed
  • 4 cups vegetable broth
  • 1 (13.5 oz) can full-fat coconut milk
  • 2 cups baby spinach
  • 2 tbsp fresh cilantro, chopped (for garnish)
  • Lime wedges, for serving
  • Salt and black pepper to taste

Preparation

  1. Step 1

    Heat coconut oil in a large Dutch oven or pot over medium heat. Add chopped onion, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until vegetables are softened.

  2. Step 2

    Add minced garlic, grated ginger, curry powder, ground cumin, turmeric, and red pepper flakes (if using) to the pot. Cook for 1 minute, stirring constantly, until fragrant.

  3. Step 3

    Stir in the rinsed red lentils, vegetable broth, and full-fat coconut milk. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and have thickened the soup.

  4. Step 4

    Stir in the baby spinach and cook for 2-3 minutes until wilted. Taste and adjust seasoning with salt and black pepper as needed.

  5. Step 5

    Ladle into bowls and garnish with fresh cilantro and a squeeze of fresh lime juice. Serve hot.

Tips

  • Red lentils cook down and create a creamy texture, but brown or green lentils can also be used (they will take longer to cook).
  • For an even richer flavor, use a good quality full-fat coconut milk.
  • Leftovers are fantastic! The soup often tastes even better the next day as the flavors continue to meld.

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