Warm up with this Creamy Coconut, Spinach and Lentil Soup recipe— a hearty, vegan comfort dish made with coconut milk, fresh spinach, curry and red lentils.
If you’re looking for a hearty, comforting, and nutritious dish to add to your weekly rotation, this Curried Coconut, Spinach and Lentil Soup is a perfect choice. My wife Veronica came up with this recipe last week when she wanted to incorporate more leafy greens and healthy grains into our meals. The result was a creamy, flavorful soup that’s both filling and packed with nutrients. It has quickly become a family favorite, and I think it might become one in your home too.
This recipe is naturally vegetarian, using coconut milk and vegetable broth for its base. That said, it’s also versatile — if you prefer, you can swap in chicken broth for a slightly richer flavor. Either way, this soup is the kind of comfort food that shines during the fall and winter months: warm, satisfying, and brimming with goodness.
One of the highlights of this Hearty Spinach and Lentil Soup is that it goes heavy on the spinach. We love the freshness and color it brings, but you can always scale it back if you want a milder green flavor. The red lentils provide a creamy texture and mild earthiness that pairs beautifully with the curry spices and coconut milk. And if you’re not a fan of coconut milk, you can easily replace it with extra broth for a lighter variation.
To elevate this Vegetarian Spinach and Lentil Soup with Curry, we topped ours with a French-style mint and dill kefir yogurt. The tangy creaminess balances the curry spices perfectly. You could also use sour cream or labne for similar results. Optional toppings like chopped cilantro, a drizzle of olive oil, or a sprinkle of sumac can also make this dish uniquely your own.
This Spinach and Lentil Soup is more than just a healthy weeknight meal — it’s comfort in a bowl. With its blend of creamy coconut milk, warming spices, hearty lentils, and fresh spinach, it’s the kind of dish you’ll want to come back to again and again. Whether you enjoy it as a vegan main course or adapt it with chicken broth and dairy toppings, this recipe is a keeper.
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Creamy Coconut, Spinach and Lentil Soup with Curry Spice
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon garlic-shallot puree
- 1 tablespoon minced fresh ginger
- 6 tablespoons yellow Indian curry powder or more, to taste
- 1 cup red lentils
- 4 cups vegetable broth (may use chicken broth for non-vegetarians)
- 13 oz. can coconut milk
- 5-6 cups fresh chopped baby spinach (Cook it down beforehand to release the excess water)
- Juice of 1 small lemon
- Salt and white pepper to taste
- Chopped cilantro optional for serving
- Dollop of Bonjour Dill & Mint Kefir Yogurt or labne optional for serving
Optional additions:
- 2 teaspoons tomato paste
- Dash or two of sumac, cumin, or red pepper flakes
Instructions
- Mince garlic, grate ginger, and dice onion. In a deep skillet or Dutch oven, heat olive oil, then sauté garlic and ginger for 1 minute until fragrant.
- Add onion and cook until soft and translucent. Stir in curry powder and cook for 1 more minute to toast the spices.
- Add lentils and broth, scraping any browned bits from the pan. Cover, bring to a boil, then reduce to low. Simmer 20 minutes, stirring occasionally.
- Stir in coconut milk, bring back to a gentle simmer, and cook uncovered for 10 minutes, stirring often to thicken.
- Turn off the heat and stir in spinach until wilted. Finish with lemon juice, salt, and pepper. Adjust seasonings as desired.