Creamy Red Lentil Soup with Coconut Milk and Spinach

Name: Creamy Red Lentil Soup with Coconut Milk and Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 tablespoons (28 g) coconut oil or neutral oil; 1 large (about 1½ cups) (225 g) yellow onion, finely diced; 2 medium (150 g) carrots, peeled and finely diced (¼-inch pieces); 4 cloves (12 g) garlic, finely grated or minced; 1 tablespoon (10 g) fresh ginger, peeled and finely grated; 1 teaspoon (3 g) ground turmeric; 2 teaspoons (4 g) ground cumin; 1 teaspoon (2 g) ground coriander; ¼ teaspoon (½ g) red pepper flakes (optional); 1½ cups (300 g) dried red lentils, rinsed and drained; 5 cups (1200 ml) vegetable broth, low-sodium, at room temperature or warm; 1 can (13.5 oz) (400 ml) full-fat coconut milk, shaken well; 1 teaspoon, plus more to taste (6 g) kosher salt; 5 ounces (about 5 packed cups) (140 g) baby spinach, washed, large stems removed; 1½ limes (about 3 tablespoons juice) (45 ml) limes, juiced; ¼ cup (10 g) fresh cilantro, roughly chopped, for serving (optional); black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

A silky, golden red lentil soup scented with ginger, garlic, turmeric and toasted spices, enriched with coconut milk and finished with wilted spinach and a squeeze of lime. It comes together in one pot in about 45 minutes.

Prep: 15 min
Cook: 30 min
Total: 45 min
Makes: About 8 cups (6 generous bowls)

Jump to recipe ♡ Save

Ingredients

6 servings

2 tablespoons (28 g) coconut oil or neutral oil
1 large (about 1½ cups) (225 g) yellow onion, finely diced
2 medium (150 g) carrots, peeled and finely diced (¼-inch pieces)
4 cloves (12 g) garlic, finely grated or minced
1 tablespoon (10 g) fresh ginger, peeled and finely grated
1 teaspoon (3 g) ground turmeric
2 teaspoons (4 g) ground cumin
1 teaspoon (2 g) ground coriander
¼ teaspoon (0.5 g) red pepper flakes (optional)
1½ cups (300 g) dried red lentils, rinsed and drained
5 cups (1200 ml) vegetable broth, low-sodium, at room temperature or warm
1 can (13.5 oz) (400 ml) full-fat coconut milk, shaken well
1 teaspoon, plus more to taste (6 g) kosher salt
5 ounces (about 5 packed cups) (140 g) baby spinach, washed, large stems removed
1½ limes (about 3 tablespoons juice) (45 ml) limes, juiced
¼ cup (10 g) fresh cilantro, roughly chopped, for serving (optional)
black pepper, freshly ground, to taste

Equipment (6)

4- to 5-quart (4–5 L) heavy-bottomed pot or Dutch oven with lid
Fine-mesh strainer
Wooden spoon
Whisk
Immersion blender or countertop blender (optional)
Microplane or fine grater

Steps

Before you start

Rinse the lentils in a fine-mesh strainer under cold running water until the water runs mostly clear, about 1 minute.
Shake the coconut milk can well before opening so the cream and liquid are blended.
Measure all spices into one small bowl so you can add them at once; they burn quickly.
Have the lime cut and the spinach washed before you start simmering.

1
Sauté the vegetables
- Heat the oil in a 4- to 5-quart pot over medium heat until shimmering.
- Add the onion, carrots and ½ teaspoon of the salt.
- Cook, stirring often, for 7 to 8 minutes.
+ Show details− Hide details
Ready when: Onion is soft and translucent with no browning, and carrots are slightly tender.
Tip: If the onion starts to brown, lower the heat; browning will darken the soup's color and flavor.
2
Bloom aromatics and spices
- Stir in the garlic, ginger, turmeric, cumin, coriander and red pepper flakes (if using).
- Cook, stirring constantly, for 60 to 90 seconds.
+ Show details− Hide details
Ready when: The mixture smells fragrant and toasty and looks like a thick, golden paste.
Tip: Do not walk away; garlic and ground spices turn bitter if scorched. Splash in 2 tablespoons of broth if sticking.
3
Add lentils and broth
- Add the rinsed lentils and stir to coat in the spices for 30 seconds.
- Pour in the broth and scrape up any bits stuck to the bottom of the pot.
- Raise the heat to high and bring to a boil.
+ Show details− Hide details
Ready when: The surface bubbles steadily across the whole pot.
Tip: Skim off any white foam that rises with a spoon for a cleaner flavor.
4
Simmer until tender
- Reduce the heat to medium-low, partially cover the pot, and simmer for 18 to 20 minutes, stirring every 5 minutes so the lentils don't stick.
+ Show details− Hide details
Ready when: Lentils have lost their shape and are completely soft and mushy when pressed against the side of the pot.
Tip: Keep the simmer gentle; a hard boil makes the soup foam and boil over.
5
Stir in coconut milk
- Pour in the coconut milk and the remaining ½ teaspoon salt.
- Stir well and simmer gently over medium-low heat for 5 minutes to meld the flavors.
+ Show details− Hide details
Ready when: Soup is uniformly pale golden-orange with a few small bubbles at the edge.
Tip: Avoid a rolling boil once coconut milk is added, which can cause it to separate.
6
Blend to desired texture
- Remove the pot from the heat.
- For a creamier soup, blend about half the soup directly in the pot with an immersion blender using short pulses for 20 to 30 seconds, leaving some texture.
- Or whisk vigorously for 30 seconds for a rustic texture.
- If using a countertop blender, blend in batches, filling it no more than half full and venting the lid.
+ Show details− Hide details
Ready when: Soup is thick and creamy, coating the back of a spoon, with some whole-lentil texture remaining.
Tip: Hot soup expands in a blender; always hold the lid down with a towel.
7
Wilt the spinach
- Return the pot to low heat if needed.
- Add the spinach in two handfuls, stirring until each handful wilts before adding the next.
- Cook for 2 to 3 minutes total.
+ Show details− Hide details
Ready when: Spinach is dark green, fully collapsed and silky.
Tip: Don't cook the spinach longer or it will turn drab olive.
8
Season and serve
- Stir in the lime juice and season with black pepper.
- Taste and add more salt, ¼ teaspoon at a time, until the flavors taste bright and balanced.
- If the soup is too thick, thin with ¼ cup (60 ml) hot water or broth at a time.
- Ladle into bowls and top with cilantro.
+ Show details− Hide details
Ready when: Soup tastes bright and well seasoned, with no flat or bland edge.
Tip: Lentil soup thickens as it sits; add a splash of water when reheating.

Good to know

Tips

Rinse the lentils well; it removes dust and surface starch that cause foaming.
Add the lime juice at the end, off the heat, to keep its fresh, bright flavor.
Salt in two stages (with the onions and after the coconut milk) for deeper seasoning without over-salting.
For extra richness, top each bowl with a spoonful of chili oil or a drizzle of coconut milk.

Make ahead

"Make the soup through step 6 (before adding spinach and lime) up to 3 days ahead. Cool, refrigerate, then reheat gently, thinning with water, and finish with spinach and lime just before serving."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: airtight container for up to 4 days. Freezer: up to 3 months (leave 1 inch of headspace); thaw overnight in the fridge. Reheat over medium-low heat, stirring often and adding ¼ cup water or broth per portion to loosen, until steaming hot."

Substitutions

baby spinach → Chopped kale (stems removed). Add it in step 5 with the coconut milk and simmer 8 to 10 minutes until tender.
dried red lentils → Yellow split peas. They need 35 to 45 minutes of simmering and an extra 1 cup (240 ml) broth; red lentils give the creamiest result.
vegetable broth → Water plus an extra ½ teaspoon salt. The soup will be milder; add more spices or lime to compensate.
full-fat coconut milk → Light coconut milk. The soup will be thinner and less rich; reduce broth by ½ cup if you want it thicker.