One-Pot Coconut Curry Lentil Soup with Spinach and Turmeric
A nourishing vegan soup combining red lentils simmered in creamy coconut milk with warming spices, fresh spinach, and bright turmeric. This indian-inspired soups (vegan, gluten free) ready in about 45 minutes pairs red lentils, rinsed, (13.5 oz) 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 a quick salad or grain on the side. 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 cloves 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Ladle the soup into bowls and garnish each with 1/4 cup chopped cilantro and lime wedges for squeezing over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Coconut Curry Lentil Soup with Spinach and Turmeric take to make?
Total time is about 45 minutes (10 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 One-Pot Coconut Curry Lentil Soup with Spinach and Turmeric?
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 red lentils, rinsed from drying out.
Can I substitute ingredients in One-Pot Coconut Curry Lentil Soup with Spinach and Turmeric?
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 One-Pot Coconut Curry Lentil Soup with Spinach and Turmeric 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 One-Pot Coconut Curry Lentil Soup with Spinach and Turmeric vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
