Creamy Curried Red Lentil Soup with Coconut & Spinach

Easy to prepare and deeply satisfying, this curried lentil soup combines green lentils, baby spinach and warming Indian spices for a simple, meatless meal. Ready in just over 30 minutes, it’s a comforting option for chilly days and makes a great addition to your winter recipe rotation.

Looking for a healthy, flavourful meatless soup? This curried lentil soup is a favorite for its ease and big flavor. It’s hearty thanks to the lentils, brightened by spinach, and rounded out with coconut milk and spice.

The recipe is straightforward and forgiving, so it’s perfect for busy weeknights or when you want a warming, plant-forward meal.

Why you’ll love this soup

• Meatless: While chicken stock works nicely here to keep the broth bright, vegetable stock is a great alternative and makes the dish fully vegetarian or vegan.
• Simple to prepare: The method is just three main steps: sauté the aromatics, add the lentils and liquid, then finish with greens.
• Flexible: Spinach works beautifully, but you can swap in kale, Swiss chard, bok choy or other hearty greens.
• Pantry-friendly: Aside from fresh spinach, most ingredients are pantry staples—lentils, broth, coconut milk and spices.
• Full-flavoured: The combination of coconut milk, garam masala, turmeric and earthy lentils creates a layered, comforting soup with minimal effort.

Ingredients

This curried lentil soup relies on a short list of familiar ingredients—many you likely have on hand already.

• Avocado oil: A neutral oil for sautéing; any mild cooking oil will work.
• Onion: Yellow or white onion, diced.
• Celery: Adds depth to the broth; dice small for even cooking.
• Garlic: Fresh garlic is best—press or mince for maximum flavor.
• Ginger: Fresh ginger adds warmth and a gentle peppery note.
• Dried green lentils: The hearty base of the soup; they cook relatively quickly compared with other dried legumes.
• Broth: Vegetable or chicken broth—chicken keeps the color brighter while vegetable makes it fully meatless.
• Coconut milk: Adds creaminess and a touch of sweetness.
• Garam masala: A fragrant spice blend that brings traditional Indian flavors.
• Turmeric: For color and subtle earthy warmth.
• Baby spinach: Packed into the measuring cups, spinach wilts down quickly—substitute other leafy greens if preferred.

How to make it

Start by heating a large Dutch oven or soup pot over medium heat. Add the avocado oil, then sauté the diced onion, celery, minced garlic and grated ginger. Season with salt and pepper and cook until the vegetables have softened and become translucent.

Stir in the dried green lentils, then pour in the broth.

Add the coconut milk, garam masala and turmeric, stirring to combine so the spices are evenly distributed and the coconut milk mixes into the broth.

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Bring the pot briefly to a boil, then cover and lower the heat to a gentle simmer. Cook for about 30 minutes, or until the lentils are tender and cooked through.

When the lentils are done, remove the pot from the heat and stir in the baby spinach. The leaves will wilt almost immediately — fold them in until just softened.

Serve the soup hot. For a classic accompaniment, grill or warm naan bread to serve alongside.

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More vegetarian lentil recipes

If you enjoy lentils, try other recipes in the same family for variety and nourishment.

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