One-Pot Coconut Curry Lentil Soup with Spinach and Tomatoes

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

A rich and warming lentil soup simmered in creamy coconut milk with fresh spinach and diced tomatoes, perfect for an easy weeknight meal. This Indian-inspired soup recipe (vegan, gluten free), ready in about 45 minutes, pairs red lentils, rinsed, coconut milk, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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.

Ingredients

• 1 cup red lentils, rinsed
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 can (14 oz) diced tomatoes, canned
• 3 cups fresh spinach leaves
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 4 lime wedges, for serving

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 5 minutes until fragrant and translucent.
2. Step 2: Stir in 2 tbsp curry powder and 1 tsp ground turmeric, cooking for 1 minute to toast the spices.
3. Step 3: Add 1 cup rinsed red lentils, 1 can (14 oz) diced tomatoes with juices, 4 cups vegetable broth, and 1 can (14 oz) coconut milk. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally, until lentils are soft.
4. Step 4: Stir in 3 cups fresh spinach and cook for an additional 5 minutes until wilted. Season with 1 tsp salt and 1/2 tsp black pepper.
5. Step 5: Ladle soup into bowls, garnish with 1/4 cup chopped fresh cilantro and serve with lime wedges for squeezing over each serving.