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Curry Lentil Soup

Curry Lentil Soup Recipe

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 1 tbsp coconut oil
  • 1 medium yellow onion, diced
  • 1 medium carrot, finely diced
  • 3 garlic cloves, minced
  • 1 inch fresh ginger, peeled and grated
  • 2 tbsp mild curry powder
  • 1 cup red lentils, rinsed
  • 4 cups vegetable broth
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 tsp salt
  • 3 cups fresh baby spinach
  • Juice of 1/2 lemon

Method
 

  1. Heat the coconut oil in a large pot over medium heat. Cook the onion and carrot for 5 minutes, then add the garlic, ginger, and curry powder. Cook 1 minute more, stirring.
  2. Stir in the lentils, broth, coconut milk, and salt. Bring to a boil, then simmer, covered with a small gap, for 20 minutes.
  3. Remove from heat. Blend about half the soup with an immersion blender for 5 seconds, or transfer 2 cups to a blender and return to the pot.
  4. Return to low heat, stir in the spinach, and cook 2 minutes until wilted. Add the lemon juice and adjust seasoning. Ladle into bowls and serve.

Notes

If the soup thickens too much as it sits, stir in a little vegetable broth when reheating. You can also prepare the soup through step 3 a day ahead, refrigerate, and then stir in the spinach just before serving.