Ingredients

• 1 onion, finely diced
• 2 garlic cloves, chopped
• 1 piece of ginger (approx. 2 cm / ¾ inch), finely chopped
• 1 tablespoon coconut oil
• 1 teaspoon curry powder
• ½ teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander powder
• 200 g red lentils (washed and drained, 1 cup)
• 400 ml coconut milk (1 can, 14 oz)
• 400 ml vegetable broth (1 ⅔ cups)
• 2 handfuls of fresh spinach
• Juice of half a lime
• Salt and pepper to taste

Steps to Make It

Step 1: Prepare the Ingredients

1. Begin by finely dicing the onion, chopping the garlic cloves, and mincing the ginger. Set aside.
2. Rinse the red lentils thoroughly in a colander under cold water. Drain and set aside.

Step 2: Sauté the Aromatics

1. In a large pot, heat the coconut oil over medium heat.
2. Once hot, add the diced onion and sauté for about 5 minutes, or until softened and translucent.
3. Add the chopped garlic and minced ginger, and sauté for another 2-3 minutes until fragrant.

Step 3: Add the Spices

1. Sprinkle in the curry powder, turmeric, cumin, and coriander powder. Stir well to coat the onions, garlic, and ginger with the spices. Let the spices cook for 1-2 minutes to release their aroma and deepen their flavors.

Step 4: Cook the Lentils

1. Add the rinsed and drained red lentils to the pot and stir them in with the spices.
2. Pour in the coconut milk and vegetable broth, then bring the mixture to a boil.
3. Reduce the heat to low and let the soup simmer for 20-25 minutes, or until the lentils are soft and tender. Stir occasionally to prevent the lentils from sticking to the bottom of the pot.

Step 5: Add the Spinach

1. Once the lentils are fully cooked, add the fresh spinach to the pot, stirring to incorporate.
2. Continue cooking for another 2-3 minutes until the spinach is wilted and tender.

Step 6: Final Seasoning

1. Season the soup with salt and pepper to taste.
2. Stir in the juice of half a lime for a burst of freshness and tang.

Step 7: Serve

1. Ladle the soup into bowls and serve hot. Garnish with a few more fresh spinach leaves or a sprinkle of cilantro, if desired.

Prep Time

10 minutes

Cooking Time

30 minutes

Total Time

40 minutes

Serving

Serves 4

Calories Per Serving

Approximately 350 kcal

Why This Recipe is Timeless

Coconut Lentil Soup with Spinach embodies the essence of comfort food with its nourishing, wholesome ingredients. Lentils, one of the oldest cultivated crops, have been a staple in diets across the world for centuries due to their ability to provide essential nutrients in an affordable and versatile package. Combined with the rich and creamy texture of coconut milk, this soup offers both flavor and satisfaction in every spoonful.

The soup is further enhanced by the aromatic spices—turmeric, cumin, coriander, and curry powder—that have long been used in global cuisines for their bold flavors and health benefits. These spices not only add depth to the dish but also bring their anti-inflammatory and digestive properties. This makes the soup not only delicious but also a great addition to a balanced diet.

The addition of fresh spinach adds vibrancy and a punch of vitamins and minerals, ensuring this soup provides a variety of nutrients with every serving. The simplicity of the ingredients—such as the pantry staples of lentils, coconut milk, and vegetable broth—make it an accessible and affordable dish that anyone can prepare.

What makes this recipe timeless is its versatility. It can be easily adapted to suit various dietary needs or personal preferences. Whether you prefer a thicker, creamier soup or a lighter, brothy version, the recipe allows room for modification while maintaining its core flavors. It’s a perfect dish for vegans, vegetarians, and anyone looking to eat more plant-based meals without compromising on taste or satisfaction.

Nutrition Facts (Per Serving)

• Calories: 350 kcal
• Protein: 14 g
• Fat: 19 g
• Carbohydrates: 35 g
• Fiber: 10 g
• Sodium: 450 mg

FAQs

1. Can I make this recipe vegan?

Yes! This recipe is naturally vegan, as it contains no animal products. The coconut milk provides all the creaminess you need without the addition of dairy.

2. Can I use other types of lentils?

While this recipe specifically uses red lentils, you can substitute them with other types such as green or brown lentils. However, be aware that different lentils may require slightly different cooking times and liquid ratios.

3. Can I freeze this soup?

Yes, this soup freezes well. Allow it to cool completely, then transfer it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. When ready to eat, simply thaw in the fridge overnight and reheat on the stovetop.

4. Can I add other vegetables to this soup?

Absolutely! You can add other vegetables such as carrots, sweet potatoes, or bell peppers. Just chop them into small pieces and add them to the pot along with the lentils. Adjust cooking time as needed.

5. Can I make this soup spicier?

Yes, you can adjust the spice level to your taste. Add more curry powder, a pinch of chili flakes, or even a chopped fresh chili to increase the heat.

Tips for Perfect Coconut Lentil Soup

1. Use fresh spices: Freshly ground spices provide a stronger, more vibrant flavor. If you have whole cumin or coriander seeds, consider grinding them before use.
2. Adjust the consistency: If you prefer a thicker soup, let it simmer longer to reduce the liquid. For a thinner soup, add more vegetable broth or coconut milk.
3. Customize the greens: If you don’t have spinach, feel free to use other greens like kale, Swiss chard, or collard greens.
4. Blend it for a creamier texture: If you like your soups smooth, you can blend half or all of the soup in a blender or with an immersion blender for a creamier texture.
5. Make it a meal: Serve the soup with crusty bread or over a bed of rice for a more filling meal.

Storage Tips

• Refrigeration: Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave.
• Freezing: As mentioned, this soup freezes well. Allow it to cool, then transfer it to a freezer-safe container. It can be kept in the freezer for up to 3 months. Thaw in the fridge overnight and reheat when ready.
• Reheating: When reheating, you may need to add a little extra vegetable broth or water to return the soup to your desired consistency.

Conclusion

Coconut Lentil Soup with Spinach is a comforting, nourishing, and versatile dish that everyone can enjoy. Its rich, creamy texture from the coconut milk, combined with the warm spices and the freshness of spinach, creates a balanced and satisfying meal. Whether you’re looking for a quick weekday dinner, a wholesome lunch, or a comforting dish to enjoy with friends and family, this soup will never disappoint.

The timeless appeal of this soup lies in its simplicity. The ingredients are easily accessible, the preparation is straightforward, and the result is a meal that’s full of flavor, nutrition, and heartiness. Coconut Lentil Soup is a perfect example of how a few humble ingredients, paired with the right spices, can create something truly special.

With its health benefits, ease of preparation, and customizable nature, this soup will undoubtedly become a staple in your kitchen. It’s the kind of dish that feels like a warm hug from the inside out, nourishing your body and soul with every spoonful. Give this Coconut Lentil Soup with Spinach a try, and let it become a favorite recipe in your culinary rotation.