Lentil Vegetable Coconut Curry Soup
Warm up with a comforting bowl of Lentil Vegetable Coconut Curry Soup, a vibrant, nutrient-packed recipe perfect for cozy nights. This hearty soup combines tender red lentils, a medley of fresh vegetables like zucchini, carrots, and red bell pepper, and the creamy richness of full-fat coconut milk. Infused with aromatic spices like curry powder, turmeric, and cumin, every spoonful bursts with bold, warming flavors. Finished with fresh lime juice and baby spinach for a bright, healthy touch, this one-pot wonder is both satisfying and simple to prepare in just 50 minutes. Ideal for meal prep or an easy weeknight dinner, this vegan and gluten-free soup pairs beautifully with crusty bread or naan. Whether you're craving comfort or nourishment, this dish delivers big on both.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 large red bell pepper, diced
- 2 medium carrot, sliced
- 1 medium zucchini, diced
- 1 cup red lentils, rinsed
- 1 14-ounce can diced tomatoes (canned)
- 1 14-ounce can coconut milk (full-fat)
- 4 cups vegetable broth
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the diced red bell pepper, sliced carrot, and diced zucchini. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the red lentils, curry powder, turmeric, cumin, salt, and black pepper, ensuring the spices evenly coat the vegetables and lentils.
Pour in the diced tomatoes, coconut milk, and vegetable broth. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes, or until the lentils are tender.
Stir in the baby spinach and cook for 2-3 minutes until wilted.
Remove the soup from heat and stir in the lime juice for a bright, fresh finish.
Serve hot, garnished with chopped cilantro if desired. Pair with crusty bread or naan for a complete meal.
Nutrition Facts
Calories |
2076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.2 g | 172% | |
| Saturated Fat | 90.9 g | 454% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6891 mg | 300% | |
| Total Carbohydrate | 189.3 g | 69% | |
| Dietary Fiber | 53.6 g | 191% | |
| Total Sugars | 65.4 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 522 mg | 40% | |
| Iron | 35.8 mg | 199% | |
| Potassium | 5823 mg | 124% | |
*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.
