Name: Coconut Curry Lentil Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 6
Ingredients: 2 tablespoons olive oil or coconut oil; 1 large onion, finely diced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons curry powder; 1 teaspoon ground turmeric; 1/4 teaspoon red pepper flakes (adjust to taste); 1 1/2 cups red lentils, rinsed and drained; 4 cups vegetable broth; 1 can (14 oz) diced tomatoes; 1 can (14 oz) full-fat coconut milk; 1 teaspoon salt (adjust to taste); 2 cups fresh spinach, roughly chopped; 1/4 cup fresh cilantro, chopped (for garnish); 1 lime, cut into wedges (for serving)

Instructions

Sauté the aromatics

Heat oil in a large pot over medium heat. Add diced onion and cook for 4-5 minutes until translucent. Add minced garlic and grated ginger, cooking for another 30 seconds until fragrant.
Bloom the spices

Add curry powder, turmeric, and red pepper flakes to the pot. Stir continuously for 1 minute to toast the spices and release their flavors, being careful not to burn them.
Add lentils and liquids

Add rinsed lentils, vegetable broth, and diced tomatoes to the pot. Stir well to combine. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes, or until lentils are tender.
Incorporate coconut milk

Stir in the coconut milk and salt. Continue to simmer uncovered for 5 minutes, allowing the flavors to meld together. If the soup is too thick, add a little more broth or water to reach your desired consistency.
Add the greens

Add chopped spinach to the soup and stir until wilted, about 2 minutes. Taste and adjust seasoning if needed.
Serve and garnish

Ladle the soup into bowls. Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the soup just before eating.

Coconut Curry Lentil Soup

Ingredients

Instructions

Nutritional Information