Description
A simple, one-pot vegan coconut curry lentil soup with spinach that is creamy, comforting, and ready in about 30 minutes. Perfect for beginners and packed with plant-based protein.
Ingredients
Scale
- 1 cup (200g) dried red lentils
- 1 can (400ml) full-fat coconut milk
- 3 cups (720ml) vegetable broth
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons red curry paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1–2 tablespoons fresh lime juice
- 2–3 cups fresh spinach
- 1/4 cup chopped cilantro
- 1 tablespoon oil (coconut or vegetable)
- Salt and black pepper to taste
- Lime wedges for serving
Instructions
- Heat oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until softened.
- Add minced garlic, cumin, coriander, and smoked paprika. Stir constantly for 1 minute until fragrant.
- Add red curry paste and stir into the onion mixture for 1 minute to bloom the spices.
- Pour in rinsed red lentils, coconut milk, and vegetable broth. Stir to combine and ensure lentils are submerged.
- Bring to a boil, then reduce heat to low. Cover partially and simmer for 15-20 minutes, stirring occasionally, until lentils are soft and creamy.
- Stir in fresh spinach and cook for 30 seconds until wilted.
- Remove from heat and stir in lime juice. Season with salt and pepper to taste.
- Serve hot, topped with cilantro and lime wedges.
Notes
Rinse lentils before cooking to remove debris. Use full-fat canned coconut milk for best texture. Adjust spice level by varying the amount of curry paste. Soup thickens upon storage; add broth or water when reheating. Freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6
- Sodium: 650
- Fat: 16
- Saturated Fat: 10
- Carbohydrates: 45
- Fiber: 12
- Protein: 18
Keywords: vegan, coconut curry, lentil soup, spinach, one pot, easy dinner, gluten-free, healthy, comfort food