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Coconut Curry Lentil Soup - Cozy, Creamy, and Full of Flavor

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Olive oil or coconut oil – 2 tablespoons
  • Yellow onion – 1 medium, finely chopped
  • Carrots – 2 medium, diced
  • Celery – 2 ribs, diced (optional but nice)
  • Garlic – 4 cloves, minced
  • Fresh ginger – 1 tablespoon, grated
  • Red curry paste – 1 to 2 tablespoons (adjust to heat level)
  • Ground turmeric – 1 teaspoon
  • Ground cumin – 1 teaspoon
  • Crushed red pepper – a pinch (optional)
  • Red lentils – 1 cup, rinsed
  • Vegetable broth – 4 cups
  • Coconut milk – 1 can (13–14 oz), full-fat for creaminess
  • Diced tomatoes – 1 can (14.5 oz), with juices
  • Lime juice – 1 to 2 tablespoons, to finish
  • Salt and black pepper – to taste
  • Fresh cilantro – a handful, chopped
  • Baby spinach or kale – 2 cups, roughly chopped
  • Optional add-ins – cooked rice or quinoa, a swirl of chili oil, or toasted coconut flakes for garnish

Method
 

  1. Prep the basics. Rinse the lentils under cool water until it runs clear. Chop your vegetables and have your spices and curry paste ready. This makes the cooking flow smoothly.
  2. Sauté the aromatics. Warm the oil in a large pot over medium heat. Add the onion, carrot, and celery with a pinch of salt. Cook 5–7 minutes, stirring, until the onions turn translucent and the edges soften.
  3. Add garlic, ginger, and spices. Stir in the garlic and ginger. Cook 30 seconds until fragrant, then add curry paste, turmeric, cumin, and crushed red pepper. Toast for 1 minute to wake up the flavors.
  4. Build the base. Add the rinsed lentils, diced tomatoes with their juices, and vegetable broth. Stir well, scraping up any browned bits from the bottom of the pot.
  5. Simmer until tender. Bring to a gentle boil, then reduce to a simmer. Cover slightly ajar and cook 15–20 minutes, stirring occasionally, until the lentils are soft and start to break down.
  6. Stir in coconut milk and greens. Pour in the coconut milk and add the spinach or kale. Simmer another 3–5 minutes, just until the greens wilt and the soup turns silky.
  7. Season and brighten. Add lime juice, then taste. Adjust salt and pepper. If you like more heat, add a bit more curry paste or a dash of chili oil.
  8. Finish and serve. Ladle into bowls and top with chopped cilantro. Serve as is, or spoon over rice or quinoa for a heartier meal.