Coconut Curry Lentil with Spinach

The first time I made this curry lentil soup, it was a rainy Tuesday and I had absolutely zero energy left after work. I threw everything into one pot, half expecting a mediocre dinner, but instead my whole apartment filled with this incredible aroma that made me actually excited to eat. That's when this recipe became my go-to for busy weeks when I still want something that feels like a hug in a bowl.

Last winter, my sister dropped by unexpectedly when I had a batch simmering on the stove. She ended up staying for three hours, just talking and eating bowl after bowl with me at the kitchen table. Sometimes the best meals aren't the fancy dinner parties, but the ones that happen when someone shows up at the right moment.

Ingredients

• 1 cup dried red lentils, rinsed: These cook down quickly and become perfectly tender without needing soaking
• 1 tablespoon coconut oil: Adds a subtle sweetness that pairs beautifully with curry spices
• 1 medium yellow onion, diced: The foundation that builds depth as it slowly softens
• 2 garlic cloves, minced: Fresh is non-negotiable here for that punch of aromatic flavor
• 1 tablespoon fresh ginger, grated: Peeling it with a spoon gets more flesh than using a knife
• 2 medium carrots, diced: They add sweetness and hold their texture nicely
• 1 red bell pepper, diced: Creates little pockets of brightness in every spoonful
• 1 1/2 tablespoons curry powder: Use your favorite blend, homemade or store-bought
• 1 teaspoon ground cumin: Earthy and essential for that warm curry flavor profile
• 1/2 teaspoon ground turmeric: Gives the soup its gorgeous golden color
• 1/4 teaspoon cayenne pepper: Optional, but I love the gentle warmth it adds
• 1 teaspoon salt: Start here and adjust to your taste later
• 1/4 teaspoon freshly ground black pepper: freshly cracked makes all the difference
• 1 (14-ounce) can full-fat coconut milk: The light version just doesn't give the same luxurious result
• 4 cups vegetable broth: Low-sodium lets you control the seasoning
• 4 cups fresh baby spinach, roughly chopped: Wilts beautifully and adds nutrition
• Juice of 1 lime: The acid cuts through the richness and brightens everything
• Fresh cilantro: A handful on top makes it feel restaurant-worthy

Instructions

Start your aromatic base:

Heat coconut oil in a large soup pot over medium heat and add diced onion, sautéing for 3 to 4 minutes until it's softened and translucent

Build the fragrance:

Stir in minced garlic and grated ginger, cooking for just 1 minute until the smell becomes intoxicating

Add the vegetables:

Toss in diced carrots and red bell pepper, sautéing for another 3 minutes to start softening them

Wake up the spices:

Sprinkle in curry powder, cumin, turmeric, cayenne, salt, and black pepper, stirring constantly for 1 minute until toasted and fragrant

Create the soup base:

Add rinsed lentils, coconut milk, and vegetable broth, stirring well to combine everything

Let it simmer:

Bring to a boil, then reduce heat to low, cover, and simmer for 20 to 25 minutes until lentils are completely tender

Add the greens:

Stir in chopped spinach and cook for 2 to 3 minutes until just wilted and vibrant

Finish with brightness:

Remove from heat and stir in lime juice, tasting and adding more salt if needed

Serve it up:

Ladle into warm bowls and top with fresh cilantro if you're feeling fancy

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This soup has gotten me through sick days, heartbreak, and nights when cooking felt like too much effort. There's something about knowing a pot of this is bubbling away that makes everything feel a little more manageable.

Making It Your Own

I've discovered that adding a can of chickpeas in the last 10 minutes makes it even more substantial. Sometimes I throw in extra vegetables like sweet potato or zucchini depending on what's in my crisper drawer. The recipe is forgiving and welcomes creativity.

Serving Suggestions

While this soup is satisfying on its own, I love serving it with warm naan bread for soaking up every last drop. Steamed basmati rice also works beautifully if you want to stretch it into more servings. My kids actually request it now, which feels like a parenting win.

Storage and Meal Prep

This soup keeps remarkably well in the refrigerator for up to 5 days and freezes for up to 3 months. I portion it into glass containers before freezing, making for effortless lunches on chaotic days. The flavors actually develop and deepen over time, making leftovers even better than the first day.

• Let the soup cool completely before freezing to prevent ice crystals
• Thaw overnight in the refrigerator when you're ready to eat
• Reheat gently on the stove, adding water if it's too thick

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Hope this recipe finds you on a day when you need something warm and nourishing. Sometimes the simplest food is exactly what we need.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Yes, this soup actually develops deeper flavor when made ahead. Store in the refrigerator for up to 4 days or freeze for 3 months. The lentils will absorb more liquid, so add broth when reheating.

→ What type of lentils work best?

Red lentils are ideal because they break down beautifully, creating a naturally creamy texture. Green or brown lentils hold their shape but won't provide the same velvety consistency.

→ How can I add more protein?

Stir in cubed tofu or cooked chickpeas during the last 10 minutes of simmering. You can also serve with a dollop of Greek yogurt or top with roasted cashews.

→ Is this soup spicy?

The spice level is mild to medium. The curry powder provides warmth rather than heat. Adjust the cayenne pepper or add fresh chili to customize the spice to your preference.

→ What should I serve with this?

Warm naan bread, steamed basmati rice, or crusty bread are perfect accompaniments. The soup is substantial enough to stand alone as a complete meal.