A vibrant, nourishing soup made with red lentils, creamy coconut milk, tender spinach, and bright lemon—this comforting one-pot meal is packed with flavor, plant-based protein, and warming spices.
Why You’ll Love This Recipe
This Creamy Coconut Lentil Soup is a wholesome, hearty, and satisfying dish perfect for any time of year. It comes together quickly in one pot, making it ideal for busy weeknights. The coconut milk brings a luscious creaminess, while the lemon adds a burst of freshness that balances the richness. With protein-rich lentils and nutrient-dense spinach, it’s a nutritious, plant-based meal that doesn’t compromise on flavor or comfort.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- coconut oil or olive oil
- onion, diced
- garlic cloves, minced
- fresh ginger, grated
- red lentils, rinsed
- ground cumin
- ground turmeric
- paprika or chili flakes
- coconut milk
- vegetable broth
- baby spinach
- lemon juice
- salt and pepper to taste
- lemon slices and chopped cilantro (for garnish)
Directions
- In a large pot, heat the oil over medium heat. Add the diced onion and sauté for 4–5 minutes until softened.
- Stir in the minced garlic and grated ginger. Cook for 1–2 minutes until fragrant.
- Add the rinsed red lentils along with cumin, turmeric, paprika (or chili flakes), and a pinch of salt. Stir well to combine.
- Pour in the coconut milk and vegetable broth. Stir, bring the mixture to a boil, then reduce the heat to a simmer.
- Simmer the soup uncovered for 20–25 minutes, stirring occasionally, until the lentils are soft and the soup has thickened.
- Add the spinach and stir until wilted, about 1–2 minutes.
- Stir in the lemon juice and adjust seasoning with additional salt and pepper to taste.
- Serve the soup hot, garnished with lemon slices and chopped cilantro if desired.
Servings and timing
Servings: Serves 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: Approximately 35 minutes
Variations
- Add vegetables: Stir in diced carrots or sweet potatoes for extra texture and sweetness.
- Spice it up: Increase the chili flakes or add a dash of cayenne for a spicier kick.
- Creamier version: Blend half the soup for an ultra-smooth and creamy consistency.
- Herb variation: Try fresh parsley or Thai basil instead of cilantro for a different flavor profile.
- Grain addition: Add cooked quinoa or rice for added bulk and texture.
Storage/Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stove over medium heat, stirring occasionally. If the soup thickens in the fridge, add a splash of broth or water to loosen the consistency. This soup also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.
FAQs
Can I use green or brown lentils instead of red?
Red lentils are preferred for their quick cooking and creamy texture. Green or brown lentils take longer to cook and won’t break down as much.
Is this soup spicy?
It has a mild warmth from spices, but you can adjust the heat by adding or reducing the chili flakes.
Can I make this soup in a slow cooker?
Yes. Combine all ingredients except spinach and lemon juice, and cook on low for 6–7 hours. Stir in spinach and lemon juice at the end.
What if I don’t have coconut milk?
You can use any plant-based milk, but full-fat coconut milk provides the creamiest texture and best flavor.
Is this soup good for meal prep?
Absolutely. It stores well and tastes even better the next day after the flavors have developed.
Can I freeze this soup?
Yes, it freezes well for up to 2 months. Let it cool completely before transferring to freezer-safe containers.
How do I know when the lentils are done?
Red lentils are done when they are soft and start to break apart, giving the soup a thick, creamy consistency.
Can I use frozen spinach?
Yes, frozen spinach works well. Add it directly to the soup and cook until heated through.
What should I serve with this soup?
It pairs nicely with crusty bread, flatbread, or a light salad for a complete meal.
Can I blend this soup?
Yes, you can blend it partially or fully using an immersion blender or a countertop blender for a smoother texture.
Conclusion
Creamy Coconut Lentil Soup with Spinach and Lemon is a flavorful, nourishing dish that’s easy to prepare and incredibly satisfying. With its vibrant spices, rich texture, and refreshing citrus notes, it’s the perfect comfort meal for any season. Whether you’re vegan, vegetarian, or simply looking for a hearty soup to add to your rotation, this recipe is a delicious and healthful choice.
Print
Creamy Coconut Lentil Soup with Spinach and Lemon
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegan
Description
Une soupe vibrante et nourrissante à base de lentilles rouges, de lait de coco crémeux, d’épinards tendres et de citron vif – ce réconfortant en une seule cocotte regorge de saveurs, de protéines végétales et d’épices réconfortantes.
Ingredients
- 1 cuillère à soupe d’huile de coco ou d’huile d’olive
- 1 oignon moyen, coupé en dés
- 3 gousses d’ail hachées
- 1 morceau de gingembre frais râpé de 1 pouce
- 1 tasse de lentilles rouges rincées
- 1 cuillère à café de cumin moulu
- 1/2 cuillère à café de curcuma moulu
- 1/2 cuillère à café de paprika ou de flocons de piment
- 1 boîte (13,5 oz) de lait de coco
- 4 tasses de bouillon de légumes
- 3 tasses de jeunes pousses d’épinards
- Jus d’un citron
- Sel et poivre au goût
- Tranches de citron et coriandre hachée (pour la garniture)
Instructions
- Dans une grande cocotte, faire chauffer l’huile à feu moyen. Ajoutez l’oignon et faites revenir 4 à 5 minutes jusqu’à ce qu’il soit tendre.
- Incorporer l’ail et le gingembre et cuire jusqu’à ce qu’ils soient parfumés.
- Ajoutez les lentilles, le cumin, le curcuma, le paprika et une pincée de sel. Remuez bien pour bien enrober les lentilles d’épices.
- Versez le lait de coco et le bouillon de légumes. Portez à ébullition, puis baissez le feu et laissez mijoter à découvert pendant 20 à 25 minutes, ou jusqu’à ce que les lentilles soient tendres.
- Incorporer les épinards et cuire jusqu’à ce qu’ils soient flétris. Ajouter le jus de citron, goûter et rectifier l’assaisonnement.
- Servir chaud, garni de tranches de citron et de coriandre hachée.
Notes
- Pour une consistance plus épaisse, laissez mijoter plus longtemps ou mixez une partie de la soupe.
- Ajoutez plus de flocons de piment pour plus de piquant si vous le souhaitez.
- Cette soupe se conserve bien et a encore meilleur goût le lendemain.
- Servir avec du pain croustillant ou sur du riz pour un repas plus copieux.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 13g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
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