Coconut Tomato Lentil Soup with Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich and aromatic soup simmered with green lentils, coconut milk, and fresh spinach, offering a comforting bowl that celebrates global flavor harmony. This indian-inspired soups (vegetarian, gluten-free) ready in about 50 minutes pairs green lentils, onion, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (13 ratings) Prep: 15 min Cook: 35 min Serves 4 Indian cuisine 250 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion, 1 diced carrot, and 2 diced celery stalks. Cook for 5 minutes until softened.
  2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Stir in 1 cup rinsed green lentils, 1 can diced tomato (14 oz), 3 cups vegetable broth, 1/2 tsp cumin, and 1/2 tsp thyme. Bring to a simmer, then reduce heat to low and cover. Cook for 30 minutes until lentils are tender.
  4. Step 4: Stir in 1 can coconut milk (14 oz) and 2 cups fresh spinach. Cook for 5 more minutes until spinach is wilted.
  5. Step 5: Season with 1/2 tsp salt and 1/4 tsp black pepper. Adjust salt if needed before serving.

Frequently asked questions

How long does Coconut Tomato Lentil Soup with Spinach take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut Tomato Lentil Soup with Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep green lentils from drying out.

Can I substitute ingredients in Coconut Tomato Lentil Soup with Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut Tomato Lentil Soup with Spinach for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Coconut Tomato Lentil Soup with Spinach vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes