Curried Red Lentil and Spinach Soup
Warm up with a comforting bowl of Curried Red Lentil and Spinach Soup, a wholesome and flavorful dish that combines aromatic spices with nutrient-rich ingredients. This hearty vegan soup features a vibrant blend of red lentils, creamy coconut milk, and tender baby spinach, all infused with bold flavors from red curry paste, turmeric, cumin, and coriander. The addition of fresh ginger and a splash of lime juice adds brightness, while diced tomatoes and vegetable broth create a rich, satisfying base. Ready in just 45 minutes, this one-pot wonder is perfect for weeknight dinners or meal prep. Serve it with a sprinkle of fresh cilantro for a final touch of freshness, and enjoy a bowl of plant-based deliciousness that's both nourishing and incredibly easy to make.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 0.25 teaspoon ground cinnamon
- 2 tablespoons red curry paste
- 1 cup red lentils, rinsed and drained
- 4 cups vegetable broth
- 14 ounces canned diced tomatoes
- 1 cup coconut milk
- 4 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil over medium heat in a large pot or Dutch oven.
Add the diced onion and sauté until softened, about 5 minutes.
Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Sprinkle in the ground cumin, coriander, turmeric, and cinnamon, stirring constantly for about 1 minute to toast the spices.
Add the red curry paste and mix well to combine.
Stir in the red lentils, vegetable broth, and diced tomatoes. Bring the mixture to a boil.
Reduce the heat to low and simmer for 20 minutes, or until the lentils are tender and the soup has thickened slightly.
Stir in the coconut milk and baby spinach. Continue simmering for 5 minutes, allowing the spinach to wilt.
Season the soup with salt and black pepper to taste.
Remove the pot from heat and stir in the lime juice.
Ladle the soup into bowls and garnish with chopped cilantro, if desired. Serve warm.
Nutrition Facts
Calories |
1249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5861 mg | 255% | |
| Total Carbohydrate | 162.9 g | 59% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 52.6 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 525 mg | 40% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 3884 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
