Coconut Curry Lentil Spinach (Printable)

Creamy coconut and lentils combine with spinach and warming curry spices in this hearty, flavorful dish.

# What You’ll Need:

→ Lentils & Legumes

01 - 1 cup dried red lentils, rinsed

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 inch fresh ginger, grated
05 - 2 medium carrots, diced
06 - 1 red bell pepper, diced
07 - 4 cups fresh baby spinach, roughly chopped

→ Liquids

08 - 1 can (13.5 fl oz) full-fat coconut milk
09 - 4 cups vegetable broth

→ Spices & Seasonings

10 - 2 tablespoons curry powder (mild or medium)
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon ground turmeric
13 - 1/2 teaspoon chili flakes (optional)
14 - Salt and black pepper, to taste
15 - 2 tablespoons olive oil or coconut oil

→ Garnish (optional)

16 - Fresh cilantro, chopped
17 - Lime wedges

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until translucent.
02 - Incorporate minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Stir in diced carrots and red bell pepper; cook for 3 additional minutes.
04 - Add curry powder, ground cumin, turmeric, and chili flakes; stir continuously for 1 minute to release flavors.
05 - Add rinsed lentils, coconut milk, and vegetable broth to the pot; stir to combine thoroughly.
06 - Bring mixture to a boil, then reduce heat to low. Simmer uncovered for 20 to 25 minutes, or until lentils are tender and soup thickens.
07 - Stir in the chopped spinach and cook for 2 to 3 minutes until wilted. Adjust salt and pepper to taste.
08 - Ladle soup into bowls and garnish with fresh cilantro and a squeeze of lime juice if desired.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can transform a rough day into comfort before dinner time.
  • The soup tastes even better the next day, rewarding you with one of those rare meals that actually improve when you're not looking.
  • It's naturally vegan and gluten-free without feeling like you're sacrificing anything—the coconut milk does that magic trick of making everything taste indulgent.
02 -
  • Don't skip rinsing the lentils—this one small step prevents your soup from tasting muddy and makes the broth actually clear instead of starchy.
  • The soup will thicken as it cools, so when it's still hot and looks like it might be slightly too thin, it's actually perfect—trust this process.
03 -
  • Buy good curry powder—it's the most important spice here, so it's worth seeking out a brand you actually like instead of settling for whatever's in the middle of the spice aisle.
  • Don't let the spinach cook any longer than necessary; it turns dark and tired-looking if you do, and you want it to stay bright.

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