Curried Coconut And Red Lentil Soup
Curried Coconut And Red Lentil Soup is the kind of cozy meal that makes a simple evening feel a little more special. It’s creamy, warmly spiced, and packed with red lentils, tomatoes, and coconut milk for a satisfying bowl that doesn't need much fuss.
Ingredients
- 1½ cups red lentils rinsed
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 1- inch piece fresh ginger grated
- 1½ tablespoons curry powder
- 1 teaspoon ground cumin
- 1½ cups crushed tomatoes
- 4 cups low-sodium vegetable broth
- 1 can 13.5 oz full-fat coconut milk
- 2 cups baby spinach
- Juice of 1 lime
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- Fresh cilantro for serving
- Lime wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook for 4–5 minutes until softened. Stir in garlic and ginger and cook for 30–60 seconds.
- Add curry powder and cumin. Stir for about 30 seconds until fragrant, then add crushed tomatoes and cook for 2–3 minutes.
- Stir in rinsed red lentils and vegetable broth. Bring to a gentle boil, reduce heat, and simmer for 18–22 minutes until the lentils are soft and creamy.
- Stir in coconut milk and simmer gently for 5 minutes. Add spinach and cook until wilted.
- Season with salt and pepper, then remove from heat and stir in lime juice. Add a little extra broth or water if the soup is too thick.
- Serve warm with fresh cilantro and lime wedges.