Lentil Vegetable Coconut Curry Soup

Warm up with a comforting bowl of Lentil Vegetable Coconut Curry Soup, a vibrant, nutrient-packed recipe perfect for cozy nights. This hearty soup combines tender red lentils, a medley of fresh vegetables like zucchini, carrots, and red bell pepper, and the creamy richness of full-fat coconut milk. Infused with aromatic spices like curry powder, turmeric, and cumin, every spoonful bursts with bold, warming flavors. Finished with fresh lime juice and baby spinach for a bright, healthy touch, this one-pot wonder is both satisfying and simple to prepare in just 50 minutes. Ideal for meal prep or an easy weeknight dinner, this vegan and gluten-free soup pairs beautifully with crusty bread or naan. Whether you're craving comfort or nourishment, this dish delivers big on both.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 large red bell pepper, diced
• 2 medium carrot, sliced
• 1 medium zucchini, diced
• 1 cup red lentils, rinsed
• 1 14-ounce can diced tomatoes (canned)
• 1 14-ounce can coconut milk (full-fat)
• 4 cups vegetable broth
• 2 teaspoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups baby spinach
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped (optional for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 4

Add the diced red bell pepper, sliced carrot, and diced zucchini. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Stir in the red lentils, curry powder, turmeric, cumin, salt, and black pepper, ensuring the spices evenly coat the vegetables and lentils.

Step 6

Pour in the diced tomatoes, coconut milk, and vegetable broth. Stir well to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes, or until the lentils are tender.

Step 8

Stir in the baby spinach and cook for 2-3 minutes until wilted.

Step 9

Remove the soup from heat and stir in the lime juice for a bright, fresh finish.

Step 10

Serve hot, garnished with chopped cilantro if desired. Pair with crusty bread or naan for a complete meal.

Nutrition Facts

Serving size	(2679.3g)

Amount per serving	% Daily Value*
Calories	2076.2

Total Fat 134.2g	0%
Saturated Fat 90.9g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 6890.6mg	0%
Total Carbohydrate 189.3g	0%
Dietary Fiber 53.6g	0%
Total Sugars 65.4g
Protein 56.6g	0%

Vitamin D 0IU	0%
Calcium 521.8mg	0%
Iron 35.8mg	0%
Potassium 5823.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.1%

Protein: 10.3%

Carbs: 34.6%