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Fragrant Red Lentil & Spinach Coconut Curry Soup




Embark on a culinary journey with a bowl of Fragrant Red Lentil and Spinach Coconut Curry Soup, where the robust flavors of red lentils and spinach are beautifully infused with exotic spices. This globally inspired vegan recipe not only warms your soul but also takes your taste buds on an adventure. Get ready to experience the rich tapestry of flavors that this aromatic soup brings to your table.



Ingredients

  • 1 cup red lentils, rinsed

  • 1 large sweet potato, peeled and diced

  • 1 large onion, finely chopped

  • 2 cloves garlic, minced

  • 1 tablespoon fresh ginger, grated

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon smoked paprika

  • 1 tin (400ml) coconut milk

  • 4 cups vegetable stock

  • 2 tablespoons coconut oil

  • 2 handfuls of fresh spinach, chopped

  • Juice of 1 lime

  • Salt and pepper to taste

  • Fresh coriander leaves for garnish

  • Sliced red chili for optional heat

Method

  1. Sauté with Aromatics: In a large pot, heat coconut oil over medium heat. Add finely chopped onions, minced garlic, and grated ginger. Sauté until the onions are translucent and aromatic.

  2. Infuse with Exotic Spices: Stir in ground turmeric, ground cumin, ground coriander, and smoked paprika. Let the spices coat the aromatics, creating a flavorful base for the soup.

  3. Add Lentils and Sweet Potatoes: Incorporate the rinsed red lentils and diced sweet potatoes into the pot. Stir well to combine with the aromatic spice mixture.

  4. Coconut Creaminess: Pour in the coconut milk and vegetable stock. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes or until lentils and sweet potatoes are tender.

  5. Wilt in Spinach: Add chopped spinach to the pot, allowing it to wilt into the soup. Squeeze in the lime juice and season with salt and pepper to taste.

  6. Serve and Garnish: Ladle the soup into bowls. Garnish with fresh coriander leaves and sliced red chili for an extra kick if desired. You can even try pomegranate seeds for a tangy punch!

Experience the fusion of global flavors in every spoonful of this Fragrant Red Lentil and Spinach Coconut Curry Soup. By swapping out butternut squash for sweet potatoes, this recipe brings a unique twist to a classic. Delight in the warmth and complexity of this vegan masterpiece that transcends culinary boundaries and invites you to savor the richness of diverse flavors.

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