Coconut Curry Lentil Spinach (Printable)

Tender lentils simmered with curry spices, coconut milk, and spinach for a creamy flavorful dish.

# What You'll Need:

→ Legumes & Vegetables

01 - 1 cup dried red lentils, rinsed
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 medium carrots, diced
06 - 1 red bell pepper, diced
07 - 4 cups fresh spinach, roughly chopped
08 - 1 (14 oz) can diced tomatoes
09 - 1 (14 oz) can coconut milk
10 - 4 cups vegetable broth

→ Spices & Seasonings

11 - 2 tablespoons curry powder
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon ground turmeric
14 - 1/2 teaspoon chili flakes
15 - 1 teaspoon salt
16 - 1/2 teaspoon black pepper

→ Oils & Acids

17 - 2 tablespoons coconut oil or olive oil
18 - 1 tablespoon lime juice

# Directions:

01 - Heat coconut oil in a large pot over medium heat. Add onion and cook 3–4 minutes until translucent.
02 - Stir in garlic and ginger; cook 1 minute until fragrant.
03 - Add carrots and bell pepper; sauté 3 minutes until slightly softened.
04 - Add curry powder, cumin, turmeric, chili flakes, salt, and pepper. Stir constantly 1 minute to release flavors.
05 - Pour in rinsed lentils, diced tomatoes with juices, coconut milk, and vegetable broth. Stir to combine.
06 - Bring to boil, reduce heat to low, cover, and simmer 20–25 minutes until lentils are tender.
07 - Stir in chopped spinach and cook 2–3 minutes until wilted.
08 - Add lime juice, adjust seasoning, and serve hot with extra lime wedges.

# Expert Tips:

01 -
  • This soup comes together in under an hour but tastes like it simmered all day
  • The coconut milk makes it incredibly creamy without any dairy
  • It freezes beautifully so you can make a big batch for busy weeks
02 -
  • Red lentils cook faster than other varieties and break down more, which is exactly what you want for a creamy soup
  • Do not skip toasting the spices in oil first, this step makes a huge difference in depth of flavor
  • The soup will thicken as it sits, especially the next day, so add a splash of water or broth when reheating
03 -
  • Use an immersion blender if you want a perfectly smooth texture, blending just half the soup for the best of both worlds
  • Grating the ginger on a microplane releases more flavorful juices than mincing it
  • Start with less chili flakes than you think you need, you can always add more heat later

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