Go Back
Creamy Coconut Lentil Soup with Spinach is a delightful dish that perfectly balances rich, velvety textures with vibrant, aromatic flavors. This comforting soup not only warms the soul but also nourishes the body, making it an ideal choice for any season. The combination of creamy coconut milk and hearty lentils creates a satisfying meal that is both wholesome and delicious. With the addition of fresh spinach, this soup becomes a nutrient-dense option that can easily fit into a busy lifestyle while still delivering on taste and nutrition.

Creamy Coconut Lentil Soup with Spinach

Discover the comfort of Creamy Coconut Lentil Soup with Spinach, a delicious blend of rich flavors and nutritious ingredients. This wholesome recipe features red lentils for protein and fiber, creamy coconut milk for a velvety texture, and fresh spinach packed with vitamins. Perfect for any season, this soup provides a nourishing meal that's easy to prepare. Elevate your dining experience with this satisfying dish that warms the soul while promoting good health.
Print Recipe Pin Recipe

Ingredients
  

1 cup red lentils, rinsed and drained

1 can (400 ml) coconut milk

4 cups vegetable broth

1 medium onion, finely chopped

3 cloves garlic, minced

2 tablespoons fresh ginger, grated

2 medium carrots, diced

1 cup fresh spinach, chopped

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon turmeric powder

Salt and pepper, to taste

Juice of 1 lime

Fresh cilantro for garnish (optional)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

    Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.

      Add the diced carrots to the pot and continue to sauté for another 5 minutes, allowing them to soften slightly.

        Sprinkle in the ground cumin, coriander, and turmeric, stirring well to coat the vegetables in the spices.

          Pour in the rinsed lentils and vegetable broth, stirring to combine. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for about 20-25 minutes, or until the lentils are tender.

            Once the lentils are cooked, add the coconut milk and chopped spinach, stirring until the spinach wilts and the soup becomes creamy.

              Season with salt and pepper to taste, and add the lime juice for a bright finish.

                Serve hot, garnished with fresh cilantro if desired.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4