Coconut Curry Lentil Soup

A comforting and aromatic soup, featuring tender red lentils and fresh spinach simmered in a creamy, mildly spiced coconut milk broth, served with warm dairy-free naan bread.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 4
• Cuisine: Indian
• Difficulty: Easy

Dietary

• Dairy-Free
• Vegetarian
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Fiber

Tags

• quick
• healthy
• comfort food
• savory

Ingredients

• 1 tablespoon olive oil
• 0.5 cup yellow onion (chopped)
• 2 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 tablespoon curry powder
• 0.5 teaspoon ground turmeric
• 0.25 teaspoon red pepper flakes
• 13.5 ounce light coconut milk
• 3 cup low-sodium vegetable broth
• 1 cup red lentils (rinsed)
• 5 ounce fresh spinach
• 2 piece dairy-free naan bread

Instructions

1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 3-4 minutes.
2. Add the minced garlic and grated fresh ginger and cook for 1 minute more until fragrant. Stir in the curry powder, ground turmeric, and red pepper flakes and cook for 30 seconds, until aromatic.
3. Pour in the light coconut milk and low-sodium vegetable broth. Add the rinsed red lentils. Bring to a simmer, then reduce heat to low, cover, and cook for 15-18 minutes, or until lentils are tender.
4. Stir in the fresh spinach and cook until wilted, about 1-2 minutes.
5. While the soup is simmering, warm the dairy-free naan bread according to package directions. Serve the Coconut Curry Lentil Soup hot with naan bread.

Notes

Adjust red pepper flakes to your preferred spice level. A squeeze of fresh lime juice can brighten the flavors.

Nutrition (per serving)

• Calories: 375
• Protein: 17.5 g
• Carbohydrates: 48.9 g
• Fat: 15 g
• Fiber: 10.5 g
• Sodium: 280 mg
• Saturated Fat: 9.8 g
• Sugar: 6.2 g