Coconut Curry Lentil Soup Spinach

I tossed a handful of spinach into the pot and watched it wilt into the golden broth, steam rising with the scent of ginger and curry. My neighbor had dropped off a bag of red lentils she couldn't use, and I'd been craving something warm and filling without much fuss. That evening, this soup came together almost by accident, and it's been my go-to ever since.

I made this for a friend recovering from a cold, and she texted me later asking for the recipe. She said it was the first thing that actually tasted good to her in days. There's something about the warmth and the slight tang from the lime that feels restorative, not just filling.

Ingredients

• Dried red lentils: They cook faster than other lentils and break down into the soup, thickening it naturally without any cream or flour.
• Yellow onion: I dice mine small so it practically melts into the base, adding sweetness without chunks.
• Carrots: They add a subtle sweetness and a bit of texture that balances the soft lentils.
• Garlic and ginger: Fresh is key here, the grated ginger especially brings a bright, warming note you can't get from powder.
• Baby spinach: It wilts down to almost nothing, so don't be shy, a big handful adds color and nutrients without changing the flavor much.
• Tomato: Fresh or canned both work, I like the little burst of acidity it adds to cut through the richness.
• Coconut milk: Full fat makes it silky and indulgent, light works if you want something a bit leaner but still creamy.
• Vegetable broth: Use a good one, it's the backbone of the soup, and I've noticed store brand can taste flat.
• Curry powder: Every brand is different, so taste as you go, some are mild and some pack serious heat.
• Cumin and turmeric: These two together smell like comfort to me, earthy and warm, and they turn the broth that beautiful golden color.
• Cayenne pepper: Optional, but a pinch wakes everything up without making it too spicy.
• Lime juice: I add it at the very end, it brightens the whole pot and makes all the flavors pop.

Instructions

Start with the aromatics:

Heat the oil and cook the onion and carrots until they start to soften and smell sweet, about 5 minutes. You want them just tender, not browned.

Add garlic and ginger:

Stir them in and let them cook for a minute until your kitchen smells amazing. Don't let the garlic burn or it'll taste bitter.

Toast the spices:

Sprinkle in the curry powder, cumin, turmeric, cayenne, salt, and pepper, stirring constantly for about a minute. This step unlocks all the flavor in the spices.

Build the soup base:

Add the tomato, lentils, coconut milk, and broth, and give it a good stir. Bring it to a boil, then turn the heat down and let it simmer uncovered for 20 to 25 minutes, stirring now and then until the lentils are soft and the soup thickens up a bit.

Wilt in the spinach:

Toss in the spinach and let it cook for 2 to 3 minutes until it's wilted and dark green. It'll shrink fast, so don't worry if it looks like too much at first.

Finish and taste:

Stir in the lime juice, then taste and add more salt, pepper, or lime if it needs it. Serve hot with cilantro and extra lime wedges on the side.

Save

One rainy Sunday, I made a double batch and froze half in jars. A few weeks later, I pulled one out after a long day and remembered why I love cooking, it's not just about the meal, it's about the little gift you give your future self.

Serving Suggestions

I like to serve this with warm naan or a scoop of basmeric rice on the side. Sometimes I'll toast some crusty bread and dip it right in. If you want to make it a full meal, a simple cucumber salad with lemon and salt on the side cuts through the richness perfectly.

Storage and Reheating

This soup keeps in the fridge for up to 5 days and actually tastes better the next day once the flavors meld. I freeze it in single serving containers, and it reheats beautifully on the stove with a little extra broth. Just don't add the spinach until after you reheat if you're meal prepping, it stays greener that way.

Customizing Your Soup

You can stir in cubed sweet potato or diced bell pepper with the carrots for extra sweetness and color. I've also added chickpeas for more protein, or swapped the spinach for kale when that's what I had on hand. If you like it smoother, blend half the soup with an immersion blender before adding the greens.

• Try adding a spoonful of almond butter or tahini for extra creaminess and depth.
• Top with crispy fried shallots or roasted chickpeas for crunch.
• Swap red lentils for green or brown if you prefer them to hold their shape instead of breaking down.

Save

This soup has become one of those recipes I make without thinking, the kind that feels like home no matter where I am. I hope it brings you the same kind of comfort it's brought me, one warm bowl at a time.

Common Questions

→ What type of lentils work best?

Dried red lentils are ideal as they cook quickly and break down to create a creamy texture in the soup.

→ Can I adjust the spice level?

Yes, the cayenne pepper is optional and can be added or omitted to suit your preferred heat level.

→ How can I make the soup thicker?

Simmer the soup uncovered longer or partially blend it before adding the spinach for a smoother, thicker consistency.

→ What can be used as garnish?

Fresh cilantro and lime wedges add bright, fresh notes that complement the rich flavors perfectly.

→ Is this dish suitable for special diets?

It’s naturally vegan and gluten-free when using certified broth, making it suitable for many dietary needs.

→ Can additional vegetables be included?

Yes, sweet potato or bell peppers can add extra texture and sweetness, enhancing the overall flavor.