Coconut Curry Lentil Soup (Printable)

Fragrant lentils simmered with coconut milk, curry spices, and spinach for a comforting, nutritious dish.

# 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 fl 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

# How To Make It:

01 - Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened.
02 - Incorporate minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Stir in curry powder, ground cumin, turmeric, chili flakes, salt, and black pepper. Cook while stirring for 30 seconds to release flavors.
04 - Add diced carrots and tomato. Sauté for 2 to 3 minutes, stirring occasionally.
05 - Add rinsed red lentils, coconut milk, and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20 to 25 minutes until lentils and carrots are tender.
06 - Stir in fresh spinach and simmer for 2 to 3 minutes until wilted.
07 - Add fresh lime juice, then taste and adjust seasoning as needed.
08 - Ladle soup into bowls and garnish with chopped cilantro and lime wedges if desired.

# Tips from dashanddishes:

01 -
  • It comes together in under an hour, yet tastes like you've been simmering it all day.
  • The lentils become impossibly tender and creamy without any cream, all thanks to coconut milk.
  • It's naturally vegan and gluten-free, so it welcomes everyone to the table.
  • One pot means one thing to clean, and the flavors only deepen as it sits.
02 -
  • Red lentils cook down fast—watch the simmer time so they don't turn into a mushy paste instead of creamy curry.
  • The lime juice is absolutely essential; without it, the soup tastes flat even with perfect spicing, so taste and add more if needed.
  • If your soup ends up too thin, you can blend about half of it with an immersion blender to thicken it naturally without adding cream.
03 -
  • Don't skip toasting the spices—that 30-second moment in the hot oil is what separates good curry from exceptional curry.
  • Taste and adjust the seasoning at the end; lime juice, salt, and a tiny pinch more chili flakes can transform a good soup into an unforgettable one.

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