Coconut Curry Red Lentil Soup
A creamy, warming soup packed with red lentils, baby spinach, fresh ginger, and coconut milk.
In a nutshell: This authentic east african coconut curry red lentil soup comes together in just 30 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
This comforting vegan soup is loaded with protein-packed red lentils simmered in a fragrant yellow curry broth, finished with rich coconut milk and fresh baby spinach.
Key Equipment
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Chef's Pro-Tips
- Build Fond on the Bottom: Brown your aromatics and proteins deeply first. Deglaze the flavorful caramelized bits (fond) stuck to the pot with broth or wine for restaurant-depth savoriness.
- Simmer Gently, Never Boil: Keep the heat at a gentle, rolling simmer. Rapid boiling breaks down delicate vegetables into mush and can turn broths cloudy.
Ingredients
4
servings
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1 cup red lentils, rinsed
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1 tbsp coconut oil
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1 medium onion, chopped
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1 tbsp fresh ginger, grated
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1 ½ tbsp curry powder, mild
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4 cups vegetable broth
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1 can coconut milk, light
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2 cups baby spinach
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Step-by-Step Instructions
Sauté Aromatics
Heat coconut oil in a large pot over medium heat. Sauté the chopped onion for 4 minutes until translucent. Add the grated ginger and curry powder, stirring constantly for 1 minute to release the spices' aromatics.
Simmer Lentils
Add the rinsed red lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the lentils are completely soft and broken down.
Finish with Greens
Stir in the coconut milk and baby spinach. Cook for 2-3 minutes until the spinach is wilted and the soup is hot. Season with salt, pepper, and freshly squeezed lemon juice before serving.
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
You can, but red lentils are what break down into that creamy texture. Green or brown lentils hold their shape and need about 10 more minutes of simmering.
Yes. Freeze for up to 3 months. The spinach may darken, but the flavor holds up well.
The mild curry powder keeps it gentle and family-friendly. Add chili flakes or fresh chili if you want heat.
Yes. It keeps 4 to 5 days refrigerated. It thickens as it sits, so loosen it with a splash of broth when reheating.
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