Creamy Coconut, Spinach and Lentil Soup with Curry Spice
Servings: 4
Cost: $5
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 vegetarian main course or adapt it with chicken broth and dairy toppings, this recipe is a keeper.
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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.
Notes
Serving Tip: Ladle into bowls and top with kefir yogurt, labne, or sour cream for an extra touch of creaminess.