Curried Lentil Soup with Coconut Milk

A creamy, aromatic soup made with red lentils, coconut milk, and warming spices, reflecting the diverse culinary influences in the United States.

Cuisine: Indian

Category: Soups

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 2 tbsp coconut oil
• 1, diced onion
• 2, diced carrot
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 1 cup, rinsed red lentils
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1/2 cup, chopped spinach

Instructions

1. Step 1: Heat 2 tbsp coconut oil in a large pot over medium heat. Add 1 onion, diced, 2 carrots, diced, and 2 celery stalks, diced, and cook for 5 minutes until softened.
2. Step 2: Add 3 garlic cloves, minced, 1 tbsp curry powder, and 1/2 tsp ground turmeric, and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 cup rinsed red lentils, 4 cups vegetable broth, and 1 can (13.5 oz) coconut milk. Bring to a simmer and cook for 20 minutes.
4. Step 4: Stir in 1/2 cup chopped spinach and cook for 2 minutes until wilted.