One-Pot Coconut Curry Lentil Soup with Spinach and Turmeric

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

A nourishing vegan soup combining red lentils simmered in creamy coconut milk with warming spices, fresh spinach, and bright turmeric. This Indian-inspired soup recipe (vegan, gluten free), ready in about 45 minutes, pairs red lentils, rinsed, coconut milk (full fat), vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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 (13.5 oz) coconut milk (full fat)
• 4 cups vegetable broth
• 1 medium yellow onion, diced
• 1 large carrot, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 2 tsp curry powder
• 2 tbsp olive oil
• 3 cups fresh spinach leaves
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• for serving lime wedges
• 1/4 cup chopped cilantro

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Instructions

1. Step 1: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 diced medium yellow onion and 1 large diced carrot; sauté for 5 minutes until softened. Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger and cook for 1 minute until fragrant.
2. Step 2: Add 1 tsp turmeric powder, 1 tsp ground cumin, and 2 tsp curry powder to the pot and stir to coat the vegetables, cooking for 1 minute to bloom the spices.
3. Step 3: Pour in 1 cup rinsed red lentils, 1 can (13.5 oz) full-fat coconut milk, and 4 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes until lentils are tender and the soup has thickened.
4. Step 4: Stir in 3 cups fresh spinach leaves and cook for an additional 3 minutes until wilted. Season with 1 1/2 tsp salt and 1/2 tsp black pepper.
5. Step 5: Ladle the soup into bowls and garnish each with 1/4 cup chopped cilantro and lime wedges for squeezing over the top.