Signature Recipe
Coconut Curry Lentil Soup with Spinach
A warming soup made with lentils, spinach, and aromatic coconut curry spices.
There’s something undeniably comforting about a warm bowl of soup, especially when it’s packed with vibrant flavors and wholesome ingredients. This lentil and spinach soup takes the classic notion of comfort food and elevates it with the aromatic allure of coconut curry spices. Imagine curling up with a steaming bowl that not only nourishes the body but also warms the soul on a chilly day.
At the heart of this recipe are the red lentils, which transform into a creamy base while being rich in protein and fiber. They cook up quickly, making this dish not only satisfying but also convenient for any weeknight dinner. Complementing the lentils is the luscious coconut oil, which adds a hint of sweetness and richness, perfectly balancing the spices. The golden onions and fragrant garlic sauté together to create a delightful aroma that fills your kitchen, inviting everyone to gather around the table.
As you stir in the vibrant spinach, the soup comes alive with color and nutrients. This leafy green not only contributes a fresh taste but also enhances the overall healthiness of the dish. The combination of spices in this recipe brings a warm, exotic flair to each spoonful. With just a few simple steps, you’ll create a bowl of happiness that’s both easy to prepare and incredibly rewarding. So grab your favorite pot and get ready to enjoy a delightful culinary experience that will leave you feeling satisfied and nourished.
Coconut Curry Lentil Soup with Spinach
Ingredient list and step-by-step instructions generated for AI Food Bytes readers.
Main
Ingredients
- 1 cup red lentils (rinsed)
- 1 tablespoon coconut oil (for sautéing)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 2 tablespoons curry powder (adjust to taste)
- 4 cups vegetable broth
- 1 can coconut milk (full-fat recommended)
- 4 cups fresh spinach (washed and chopped)
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper (or to taste)
- 1 lime juiced (for garnish)
Steps
- In a large pot, heat coconut oil over medium heat. Add chopped onion and sauté until translucent.
- Stir in minced garlic and grated ginger, and cook for an additional minute.
- Add curry powder and cook for another 30 seconds until fragrant.
- Pour in the vegetable broth and bring to a boil.
- Add rinsed lentils and reduce heat to a simmer. Cook for about 20 minutes until lentils are tender.
- Stir in coconut milk and chopped spinach, and let simmer for an additional 5 minutes.
- Season with salt and black pepper to taste.
- Serve hot, garnished with lime juice.
General Notes
- Serves 4
- A warming soup made with lentils, spinach, and aromatic coconut curry spices.