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A finished bowl of golden-orange coconut curry red lentil soup, wilted spinach stirred through, a lime wedge on the rim, cilantro scattered on top, on a wooden table in warm natural light, casual home cooking

Coconut Curry Red Lentil Soup

A creamy, naturally vegan red lentil soup built on coconut milk and warm curry spice. No blender required.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Ingredients Method

Ingredients
  

  • 1 tbsp coconut oil or olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp red curry paste
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1 1/2 cups red lentils rinsed until the water runs clear
  • 4 cups vegetable broth
  • 1 14-oz can full-fat coconut milk
  • 2 cups baby spinach
  • 1 lime juiced
  • Salt to taste

Method
 

  1. Heat the oil in a large pot over medium heat and cook the onion until soft, about 5 minutes. Add the garlic and ginger and cook 1 minute.
  2. Stir in the curry paste, cumin, and turmeric and cook for a full minute until the pot smells fragrant. This step is what separates a deep-tasting curry from a flat one.
  3. Add the rinsed lentils and broth. Bring to a boil, then reduce to a simmer, cover, and cook 20 to 25 minutes until the lentils have completely fallen apart.
  4. Stir in the coconut milk and warm through without boiling. Add the spinach and stir until just wilted.
  5. Finish with the lime juice and salt. Taste and add more lime until it tastes bright rather than heavy.