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Coconut Curry Lentil Soup

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A creamy and flavorful coconut curry lentil soup that combines aromatic spices with hearty lentils for a comforting, nutritious meal.

Ingredients

Scale
  • 1 cup red lentils, rinsed
  • 1 tbsp coconut oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp curry powder
  • 1 tsp ground turmeric
  • 1 can (14 oz) coconut milk
  • 4 cups vegetable broth
  • 1 can (14 oz) diced tomatoes
  • 1 cup chopped carrots
  • 1 cup spinach leaves
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish
  • Juice of 1 lime (optional)

Instructions

  1. Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger; sauté until softened, about 5 minutes.
  2. Add curry powder and turmeric; cook for 1 minute until fragrant.
  3. Add rinsed lentils, diced tomatoes, chopped carrots, vegetable broth, and coconut milk. Stir to combine.
  4. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes, or until lentils and carrots are tender.
  5. Stir in spinach leaves and cook for another 2-3 minutes until wilted.
  6. Season with salt, pepper, and lime juice if using.
  7. Ladle soup into bowls, garnish with fresh cilantro, and serve warm.

Notes

For extra protein, add cooked chickpeas or top with a dollop of yogurt before serving for creaminess.

Find it online: https://carmenwausa.com/coconut-curry-lentil-soup/