Name: Creamy Coconut Curry Lentil Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup dried red lentils (rinsed); 1 can (14 oz) full-fat coconut milk; 3 cups vegetable broth; 1 can (14 oz) diced tomatoes; 1 yellow onion (diced); 3 cloves garlic (minced); 1 tbsp fresh ginger (grated); 2 tbsp red curry paste; 1 tsp ground cumin; 1 tsp turmeric; 2 cups baby spinach; 1 tbsp coconut oil; Salt and lime juice to taste

Ingredients

Serves4

1 cup dried red lentils (rinsed)
1 can (14 oz) full-fat coconut milk
3 cups vegetable broth
1 can (14 oz) diced tomatoes
1 yellow onion (diced)
3 cloves garlic (minced)
1 tbsp fresh ginger (grated)
2 tbsp red curry paste
1 tsp ground cumin
1 tsp turmeric
2 cups baby spinach
1 tbsp coconut oil
Salt and lime juice to taste

Instructions

1
Heat the coconut oil in a large pot over medium heat. Add the onion and cook 4 minutes until softened.
2
Stir in the garlic, ginger, curry paste, cumin and turmeric and cook 1 minute until fragrant.
3
Add the diced tomatoes, coconut milk, vegetable broth and rinsed lentils. Stir and bring to a gentle boil.
4
Reduce to a simmer and cook uncovered 18–20 minutes, stirring occasionally, until the lentils are soft and the soup has thickened.
5
Stir in the spinach and cook 1 minute until wilted. Finish with salt and a squeeze of lime.
6
For an extra-creamy bowl, blend half the soup with an immersion blender, then stir it back in.

Pro Tips

💡Red lentils break down on their own — no soaking, and they thicken the soup as they cook.
💡A squeeze of lime at the end wakes up all the coconut and curry flavors.