Coconut Curry Lentil Soup (Printable)

Rich lentil soup infused with coconut milk, curry spices, and fresh spinach, perfect for any season.

# 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 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 Steps:

01 - Heat coconut oil in a large pot over medium heat. Add onion and sauté for 3 to 4 minutes until softened.
02 - Stir in garlic and ginger, cooking for 1 minute until fragrant.
03 - Add curry powder, cumin, turmeric, chili flakes, salt, and black pepper. Stir for 30 seconds to bloom the spices.
04 - Add diced carrots and tomato; cook for 2 to 3 minutes, stirring occasionally.
05 - Incorporate rinsed 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 - Add fresh spinach and cook for 2 to 3 minutes until wilted.
07 - Stir in fresh lime juice. Adjust seasoning to taste.
08 - Ladle soup into bowls and garnish with fresh cilantro and lime wedges if desired.

# Expert Tips:

01 -
  • It comes together in under an hour, which means weeknight dinner without the stress.
  • The coconut milk makes it feel indulgent while the lentils keep it grounded and protein-rich.
  • One pot means minimal cleanup, leaving you more time to actually enjoy the meal.
02 -
  • Don't skip rinsing your red lentils; it removes starch that can make the soup gluey instead of silky.
  • The lime juice at the end is not optional—it's the ingredient that prevents the soup from tasting flat and one-dimensional.
03 -
  • If your coconut milk is very thick, whisk it before adding to the pot so it distributes evenly rather than clumping.
  • Taste as you go and don't be afraid to adjust the spices—everyone's preference for heat and warmth is different.

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