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Coconut Curry Lentil Soup Flavorful and Nutritious Dish

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- Lentils and Broth - I use 1 cup of dried green or brown lentils. Rinse them well before cooking. The broth adds flavor. I prefer 4 cups of vegetable broth to keep it vegan. - Vegetables - The soup needs fresh veggies. I add 1 diced onion, 1 diced carrot, 1 diced red bell pepper, and 1 diced zucchini. These give the soup color and crunch. For greens, I toss in 1 cup of baby spinach at the end. - Spices and Seasonings - Spices are key for flavor. I add 2 tablespoons of yellow curry powder, 1 teaspoon of ground cumin, and 1 teaspoon of turmeric. Use 3 minced garlic cloves and 1 tablespoon of fresh grated ginger for a fragrant base. Salt and black pepper enhance the taste. - Coconut Milk - I love using 1 can (14 oz) of coconut milk. It makes the soup creamy and rich. The coconut milk pairs perfectly with the spices and lentils. Don't forget to squeeze in the juice of 1 lime before serving. It brightens the flavors! This mix of ingredients creates a warm, comforting soup. It’s full of nutrients and flavor. Each bite is a tasty adventure! {{ingredient_image_1}} - Rinsing and chopping: Start by rinsing 1 cup of dried lentils under cold water. This removes dirt and helps them cook evenly. Dice 1 onion, 1 carrot, 1 red bell pepper, and 1 zucchini. These veggies add color and taste to the soup. - Measuring spices: Gather your spices. You will need 2 tablespoons of yellow curry powder, 1 teaspoon of ground cumin, and 1 teaspoon of turmeric. Measure these out carefully. This helps to ensure every bite is packed with flavor. - Preparing garnishes: For a fresh touch, chop some cilantro for garnish. You can also cut a lime into wedges. This will add a nice zing to the soup when served. - Sautéing aromatics: In a large pot, heat 1 tablespoon of coconut oil over medium heat. Add the diced onion and sauté until it becomes soft and translucent, about 5 minutes. This step builds a strong flavor foundation. Then stir in 3 cloves of minced garlic and 1 tablespoon of grated ginger. Cook for another minute until you smell their wonderful aroma. - Adding vegetables and spices: Next, add the vegetables you chopped earlier: carrot, red bell pepper, and zucchini. Stir them well for about 3-4 minutes. This helps the veggies soak up the spices. Now add the measured spices: yellow curry powder, ground cumin, and turmeric. Stir for about 30 seconds to lightly toast these spices. This deepens their flavor. - Cooking lentils and finishing the soup: Pour in 4 cups of vegetable broth and bring the mixture to a boil. Then, add the rinsed lentils. Reduce the heat to a simmer. Cover the pot and cook for 25-30 minutes until the lentils are tender. Then stir in 1 can of coconut milk and 1 cup of baby spinach. Cook for an additional 5 minutes, until the spinach wilts. Finally, season with salt and black pepper to taste and stir in the juice of 1 lime. Ladle the soup into bowls and top with fresh cilantro. Enjoy your warm, flavorful dish! - Cooking time variations based on lentil type: Different lentils cook in different times. Green and brown lentils take about 25-30 minutes. Red lentils cook faster, about 15-20 minutes. Adjust your cooking time based on the type you choose. - Adjusting consistency and thickness: If you want a thicker soup, let it simmer longer. For a thinner soup, add more vegetable broth or coconut milk. Stir well to combine. - Enhancing flavor with fresh herbs: Fresh herbs like cilantro or parsley can brighten the soup. Add them just before serving to keep their flavor vibrant. Lime juice also adds a nice zing. - Overcooking the lentils: Lentils can turn mushy if cooked too long. Check for tenderness after 25 minutes. They should be soft but hold their shape. - Skipping the toasting of spices: Toasting spices like curry powder and cumin brings out their flavors. Always toast them for about 30 seconds before adding other ingredients. - Neglecting seasoning adjustments: Always taste your soup before serving. You might need to add more salt or lime juice. Adjust to your liking for the best flavor. Pro Tips Use Fresh Spices: Fresh spices can elevate the flavor of your soup. Toast them briefly before adding other ingredients to release their essential oils. Adjust Consistency: If the soup is too thick, add extra vegetable broth or water to reach your desired consistency. Make it a Meal: Serve the soup with a side of crusty bread or over rice for a filling and satisfying meal. Store for Later: This soup stores well in the refrigerator for up to 4 days, making it perfect for meal prep. Just reheat and enjoy! {{image_2}} You can switch up lentils. Try red or yellow lentils for a different texture. Each type cooks a bit differently. Red lentils tend to break down quicker. This can give your soup a creamier look. You can add different vegetables. Sweet potatoes add a nice touch. Cauliflower provides a great bite. Peas and corn can also bring sweetness to the dish. Feel free to mix and match what you have on hand. Changing spices can enhance the flavor. Use garam masala for warmth. A bit of chili powder adds a kick. If you want a fresh taste, toss in some fresh herbs, like basil or mint. Pair your soup with crusty bread. This makes for a hearty meal. You can also serve it over rice for added texture. Brown rice offers a nutty flavor. Quinoa adds protein and a unique taste. Serve the soup warm. It tastes best hot, but some enjoy it chilled. Try it both ways to see your preference. Garnish your soup for a beautiful finish. Fresh cilantro adds color and taste. A lime wedge gives a bright, zesty touch. You could even sprinkle some toasted coconut for extra crunch. To keep your coconut curry lentil soup fresh, store it properly. - Refrigeration guidelines: Let the soup cool to room temperature. Transfer the soup into airtight containers. Place it in the fridge. It will last for about 4 to 5 days. Always check for signs of spoilage before eating. If it smells off or has mold, toss it out. - Freezing instructions: For longer storage, freeze the soup. Use freezer-safe containers or bags. Leave some space at the top for expansion. The soup can last up to 3 months in the freezer. To use, move it to the fridge overnight to thaw. When it’s time to enjoy your soup again, reheating is key. - Best methods for reheating: You can reheat the soup on the stove or in a microwave. If using the stove, place it in a pot over low heat. Stir often to prevent sticking. For the microwave, heat it in a microwave-safe bowl, covering it loosely. Heat in short bursts, stirring in between. - How to restore creaminess: Sometimes, the soup may lose its creamy texture. To fix this, stir in a little coconut milk while reheating. This will refresh the soup’s creaminess and flavor. Enjoy your delicious soup once more! Coconut Curry Lentil Soup lasts about 4 to 5 days in the fridge. Store it in an airtight container for best results. Always check for spoilage before eating. Signs include off smells or mold. If it smells bad or looks strange, throw it away. Yes, you can make Coconut Curry Lentil Soup ahead of time. It actually tastes better the next day! To meal prep, cook the soup and let it cool. Then, store it in the fridge or freezer. When you reheat, add a splash of water or broth for creaminess. Heat it on the stove for the best taste. Coconut Curry Lentil Soup is very healthy. Lentils are high in protein and fiber. They help you feel full and support digestion. The vegetables add vitamins and minerals. Coconut milk provides healthy fats, too. This soup is great for many diets, including vegan and gluten-free. It's a tasty way to nourish your body! Coconut Curry Lentil Soup is easy to make and packs tons of flavor. We covered the key ingredients, like lentils, vegetables, and spices. I shared step-by-step cooking guides and tips to perfect your soup. Remember, you can vary ingredients to match your taste. Store it right and reheat carefully to enjoy later. This soup is not just tasty; it’s also a healthy choice. With these tips, you can create a dish that warms your heart and satisfies your cravings. Enjoy your cooking!

WANT TO SAVE THIS RECIPE?

Looking for a dish that’s both tasty and healthy? Let me introduce you to Coconut Curry Lentil Soup! Packed with lentils, fresh veggies, and rich coconut milk, this soup is a comfort food you can feel good about. In this article, I’ll share easy steps, expert tips, and delicious variations to make it your own. Dive in and discover why this flavorful soup is a must-try for your next meal!

Why I Love This Recipe

  1. Comforting and Nutritious: This soup is a warm hug in a bowl, packed with protein from lentils and healthy fats from coconut milk.
  2. Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for busy weeknights.
  3. Flavorful Fusion: The combination of aromatic spices and fresh vegetables creates a delightful blend of flavors that excites the palate.
  4. Customizable: You can easily modify this recipe by adding your favorite veggies or adjusting the spice level to suit your taste.

Ingredients for Coconut Curry Lentil Soup

Key Ingredients List

– Lentils and Broth

– I use 1 cup of dried green or brown lentils. Rinse them well before cooking. The broth adds flavor. I prefer 4 cups of vegetable broth to keep it vegan.

– Vegetables

– The soup needs fresh veggies. I add 1 diced onion, 1 diced carrot, 1 diced red bell pepper, and 1 diced zucchini. These give the soup color and crunch. For greens, I toss in 1 cup of baby spinach at the end.

– Spices and Seasonings

– Spices are key for flavor. I add 2 tablespoons of yellow curry powder, 1 teaspoon of ground cumin, and 1 teaspoon of turmeric. Use 3 minced garlic cloves and 1 tablespoon of fresh grated ginger for a fragrant base. Salt and black pepper enhance the taste.

– Coconut Milk

– I love using 1 can (14 oz) of coconut milk. It makes the soup creamy and rich. The coconut milk pairs perfectly with the spices and lentils. Don’t forget to squeeze in the juice of 1 lime before serving. It brightens the flavors!

This mix of ingredients creates a warm, comforting soup. It’s full of nutrients and flavor. Each bite is a tasty adventure!

Step-by-Step Instructions

Preparation of Ingredients

– Rinsing and chopping: Start by rinsing 1 cup of dried lentils under cold water. This removes dirt and helps them cook evenly. Dice 1 onion, 1 carrot, 1 red bell pepper, and 1 zucchini. These veggies add color and taste to the soup.

– Measuring spices: Gather your spices. You will need 2 tablespoons of yellow curry powder, 1 teaspoon of ground cumin, and 1 teaspoon of turmeric. Measure these out carefully. This helps to ensure every bite is packed with flavor.

– Preparing garnishes: For a fresh touch, chop some cilantro for garnish. You can also cut a lime into wedges. This will add a nice zing to the soup when served.

Cooking Process

– Sautéing aromatics: In a large pot, heat 1 tablespoon of coconut oil over medium heat. Add the diced onion and sauté until it becomes soft and translucent, about 5 minutes. This step builds a strong flavor foundation. Then stir in 3 cloves of minced garlic and 1 tablespoon of grated ginger. Cook for another minute until you smell their wonderful aroma.

– Adding vegetables and spices: Next, add the vegetables you chopped earlier: carrot, red bell pepper, and zucchini. Stir them well for about 3-4 minutes. This helps the veggies soak up the spices. Now add the measured spices: yellow curry powder, ground cumin, and turmeric. Stir for about 30 seconds to lightly toast these spices. This deepens their flavor.

– Cooking lentils and finishing the soup: Pour in 4 cups of vegetable broth and bring the mixture to a boil. Then, add the rinsed lentils. Reduce the heat to a simmer. Cover the pot and cook for 25-30 minutes until the lentils are tender. Then stir in 1 can of coconut milk and 1 cup of baby spinach. Cook for an additional 5 minutes, until the spinach wilts. Finally, season with salt and black pepper to taste and stir in the juice of 1 lime. Ladle the soup into bowls and top with fresh cilantro. Enjoy your warm, flavorful dish!

Tips & Tricks

Perfecting Your Coconut Curry Lentil Soup

– Cooking time variations based on lentil type: Different lentils cook in different times. Green and brown lentils take about 25-30 minutes. Red lentils cook faster, about 15-20 minutes. Adjust your cooking time based on the type you choose.

– Adjusting consistency and thickness: If you want a thicker soup, let it simmer longer. For a thinner soup, add more vegetable broth or coconut milk. Stir well to combine.

– Enhancing flavor with fresh herbs: Fresh herbs like cilantro or parsley can brighten the soup. Add them just before serving to keep their flavor vibrant. Lime juice also adds a nice zing.

Common Mistakes to Avoid

– Overcooking the lentils: Lentils can turn mushy if cooked too long. Check for tenderness after 25 minutes. They should be soft but hold their shape.

– Skipping the toasting of spices: Toasting spices like curry powder and cumin brings out their flavors. Always toast them for about 30 seconds before adding other ingredients.

– Neglecting seasoning adjustments: Always taste your soup before serving. You might need to add more salt or lime juice. Adjust to your liking for the best flavor.

Pro Tips

  1. Use Fresh Spices: Fresh spices can elevate the flavor of your soup. Toast them briefly before adding other ingredients to release their essential oils.
  2. Adjust Consistency: If the soup is too thick, add extra vegetable broth or water to reach your desired consistency.
  3. Make it a Meal: Serve the soup with a side of crusty bread or over rice for a filling and satisfying meal.
  4. Store for Later: This soup stores well in the refrigerator for up to 4 days, making it perfect for meal prep. Just reheat and enjoy!

Variations of Coconut Curry Lentil Soup

Ingredient Substitutions

You can switch up lentils. Try red or yellow lentils for a different texture. Each type cooks a bit differently. Red lentils tend to break down quicker. This can give your soup a creamier look.

You can add different vegetables. Sweet potatoes add a nice touch. Cauliflower provides a great bite. Peas and corn can also bring sweetness to the dish. Feel free to mix and match what you have on hand.

Changing spices can enhance the flavor. Use garam masala for warmth. A bit of chili powder adds a kick. If you want a fresh taste, toss in some fresh herbs, like basil or mint.

Serving Suggestions

Pair your soup with crusty bread. This makes for a hearty meal. You can also serve it over rice for added texture. Brown rice offers a nutty flavor. Quinoa adds protein and a unique taste.

Serve the soup warm. It tastes best hot, but some enjoy it chilled. Try it both ways to see your preference.

Garnish your soup for a beautiful finish. Fresh cilantro adds color and taste. A lime wedge gives a bright, zesty touch. You could even sprinkle some toasted coconut for extra crunch.

Storage Information

Best Practices for Storing Soup

To keep your coconut curry lentil soup fresh, store it properly.

– Refrigeration guidelines: Let the soup cool to room temperature. Transfer the soup into airtight containers. Place it in the fridge. It will last for about 4 to 5 days. Always check for signs of spoilage before eating. If it smells off or has mold, toss it out.

– Freezing instructions: For longer storage, freeze the soup. Use freezer-safe containers or bags. Leave some space at the top for expansion. The soup can last up to 3 months in the freezer. To use, move it to the fridge overnight to thaw.

Reheating Tips

When it’s time to enjoy your soup again, reheating is key.

– Best methods for reheating: You can reheat the soup on the stove or in a microwave. If using the stove, place it in a pot over low heat. Stir often to prevent sticking. For the microwave, heat it in a microwave-safe bowl, covering it loosely. Heat in short bursts, stirring in between.

– How to restore creaminess: Sometimes, the soup may lose its creamy texture. To fix this, stir in a little coconut milk while reheating. This will refresh the soup’s creaminess and flavor. Enjoy your delicious soup once more!

FAQs about Coconut Curry Lentil Soup

How long does Coconut Curry Lentil Soup last in the fridge?

Coconut Curry Lentil Soup lasts about 4 to 5 days in the fridge. Store it in an airtight container for best results. Always check for spoilage before eating. Signs include off smells or mold. If it smells bad or looks strange, throw it away.

Can I make Coconut Curry Lentil Soup ahead of time?

Yes, you can make Coconut Curry Lentil Soup ahead of time. It actually tastes better the next day! To meal prep, cook the soup and let it cool. Then, store it in the fridge or freezer. When you reheat, add a splash of water or broth for creaminess. Heat it on the stove for the best taste.

Is Coconut Curry Lentil Soup healthy?

Coconut Curry Lentil Soup is very healthy. Lentils are high in protein and fiber. They help you feel full and support digestion. The vegetables add vitamins and minerals. Coconut milk provides healthy fats, too. This soup is great for many diets, including vegan and gluten-free. It’s a tasty way to nourish your body!

Coconut Curry Lentil Soup is easy to make and packs tons of flavor. We covered the key ingredients, like lentils, vegetables, and spices. I shared step-by-step cooking guides and tips to perfect your soup. Remember, you can vary ingredients to match your taste. Store it right and reheat carefully to enjoy later. This soup is not just tasty; it’s also a healthy choice. With these tips, you can create a dish that warms your heart and satisfies your cravings. Enjoy your cookin

- Lentils and Broth - I use 1 cup of dried green or brown lentils. Rinse them well before cooking. The broth adds flavor. I prefer 4 cups of vegetable broth to keep it vegan. - Vegetables - The soup needs fresh veggies. I add 1 diced onion, 1 diced carrot, 1 diced red bell pepper, and 1 diced zucchini. These give the soup color and crunch. For greens, I toss in 1 cup of baby spinach at the end. - Spices and Seasonings - Spices are key for flavor. I add 2 tablespoons of yellow curry powder, 1 teaspoon of ground cumin, and 1 teaspoon of turmeric. Use 3 minced garlic cloves and 1 tablespoon of fresh grated ginger for a fragrant base. Salt and black pepper enhance the taste. - Coconut Milk - I love using 1 can (14 oz) of coconut milk. It makes the soup creamy and rich. The coconut milk pairs perfectly with the spices and lentils. Don't forget to squeeze in the juice of 1 lime before serving. It brightens the flavors! This mix of ingredients creates a warm, comforting soup. It’s full of nutrients and flavor. Each bite is a tasty adventure! {{ingredient_image_1}} - Rinsing and chopping: Start by rinsing 1 cup of dried lentils under cold water. This removes dirt and helps them cook evenly. Dice 1 onion, 1 carrot, 1 red bell pepper, and 1 zucchini. These veggies add color and taste to the soup. - Measuring spices: Gather your spices. You will need 2 tablespoons of yellow curry powder, 1 teaspoon of ground cumin, and 1 teaspoon of turmeric. Measure these out carefully. This helps to ensure every bite is packed with flavor. - Preparing garnishes: For a fresh touch, chop some cilantro for garnish. You can also cut a lime into wedges. This will add a nice zing to the soup when served. - Sautéing aromatics: In a large pot, heat 1 tablespoon of coconut oil over medium heat. Add the diced onion and sauté until it becomes soft and translucent, about 5 minutes. This step builds a strong flavor foundation. Then stir in 3 cloves of minced garlic and 1 tablespoon of grated ginger. Cook for another minute until you smell their wonderful aroma. - Adding vegetables and spices: Next, add the vegetables you chopped earlier: carrot, red bell pepper, and zucchini. Stir them well for about 3-4 minutes. This helps the veggies soak up the spices. Now add the measured spices: yellow curry powder, ground cumin, and turmeric. Stir for about 30 seconds to lightly toast these spices. This deepens their flavor. - Cooking lentils and finishing the soup: Pour in 4 cups of vegetable broth and bring the mixture to a boil. Then, add the rinsed lentils. Reduce the heat to a simmer. Cover the pot and cook for 25-30 minutes until the lentils are tender. Then stir in 1 can of coconut milk and 1 cup of baby spinach. Cook for an additional 5 minutes, until the spinach wilts. Finally, season with salt and black pepper to taste and stir in the juice of 1 lime. Ladle the soup into bowls and top with fresh cilantro. Enjoy your warm, flavorful dish! - Cooking time variations based on lentil type: Different lentils cook in different times. Green and brown lentils take about 25-30 minutes. Red lentils cook faster, about 15-20 minutes. Adjust your cooking time based on the type you choose. - Adjusting consistency and thickness: If you want a thicker soup, let it simmer longer. For a thinner soup, add more vegetable broth or coconut milk. Stir well to combine. - Enhancing flavor with fresh herbs: Fresh herbs like cilantro or parsley can brighten the soup. Add them just before serving to keep their flavor vibrant. Lime juice also adds a nice zing. - Overcooking the lentils: Lentils can turn mushy if cooked too long. Check for tenderness after 25 minutes. They should be soft but hold their shape. - Skipping the toasting of spices: Toasting spices like curry powder and cumin brings out their flavors. Always toast them for about 30 seconds before adding other ingredients. - Neglecting seasoning adjustments: Always taste your soup before serving. You might need to add more salt or lime juice. Adjust to your liking for the best flavor. Pro Tips Use Fresh Spices: Fresh spices can elevate the flavor of your soup. Toast them briefly before adding other ingredients to release their essential oils. Adjust Consistency: If the soup is too thick, add extra vegetable broth or water to reach your desired consistency. Make it a Meal: Serve the soup with a side of crusty bread or over rice for a filling and satisfying meal. Store for Later: This soup stores well in the refrigerator for up to 4 days, making it perfect for meal prep. Just reheat and enjoy! {{image_2}} You can switch up lentils. Try red or yellow lentils for a different texture. Each type cooks a bit differently. Red lentils tend to break down quicker. This can give your soup a creamier look. You can add different vegetables. Sweet potatoes add a nice touch. Cauliflower provides a great bite. Peas and corn can also bring sweetness to the dish. Feel free to mix and match what you have on hand. Changing spices can enhance the flavor. Use garam masala for warmth. A bit of chili powder adds a kick. If you want a fresh taste, toss in some fresh herbs, like basil or mint. Pair your soup with crusty bread. This makes for a hearty meal. You can also serve it over rice for added texture. Brown rice offers a nutty flavor. Quinoa adds protein and a unique taste. Serve the soup warm. It tastes best hot, but some enjoy it chilled. Try it both ways to see your preference. Garnish your soup for a beautiful finish. Fresh cilantro adds color and taste. A lime wedge gives a bright, zesty touch. You could even sprinkle some toasted coconut for extra crunch. To keep your coconut curry lentil soup fresh, store it properly. - Refrigeration guidelines: Let the soup cool to room temperature. Transfer the soup into airtight containers. Place it in the fridge. It will last for about 4 to 5 days. Always check for signs of spoilage before eating. If it smells off or has mold, toss it out. - Freezing instructions: For longer storage, freeze the soup. Use freezer-safe containers or bags. Leave some space at the top for expansion. The soup can last up to 3 months in the freezer. To use, move it to the fridge overnight to thaw. When it’s time to enjoy your soup again, reheating is key. - Best methods for reheating: You can reheat the soup on the stove or in a microwave. If using the stove, place it in a pot over low heat. Stir often to prevent sticking. For the microwave, heat it in a microwave-safe bowl, covering it loosely. Heat in short bursts, stirring in between. - How to restore creaminess: Sometimes, the soup may lose its creamy texture. To fix this, stir in a little coconut milk while reheating. This will refresh the soup’s creaminess and flavor. Enjoy your delicious soup once more! Coconut Curry Lentil Soup lasts about 4 to 5 days in the fridge. Store it in an airtight container for best results. Always check for spoilage before eating. Signs include off smells or mold. If it smells bad or looks strange, throw it away. Yes, you can make Coconut Curry Lentil Soup ahead of time. It actually tastes better the next day! To meal prep, cook the soup and let it cool. Then, store it in the fridge or freezer. When you reheat, add a splash of water or broth for creaminess. Heat it on the stove for the best taste. Coconut Curry Lentil Soup is very healthy. Lentils are high in protein and fiber. They help you feel full and support digestion. The vegetables add vitamins and minerals. Coconut milk provides healthy fats, too. This soup is great for many diets, including vegan and gluten-free. It's a tasty way to nourish your body! Coconut Curry Lentil Soup is easy to make and packs tons of flavor. We covered the key ingredients, like lentils, vegetables, and spices. I shared step-by-step cooking guides and tips to perfect your soup. Remember, you can vary ingredients to match your taste. Store it right and reheat carefully to enjoy later. This soup is not just tasty; it’s also a healthy choice. With these tips, you can create a dish that warms your heart and satisfies your cravings. Enjoy your cooking!

Coconut Curry Lentil Soup

A hearty and flavorful soup made with lentils, coconut milk, and spices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 cup dried green or brown lentils, rinsed
  • 1 can coconut milk (14 oz)
  • 4 cups vegetable broth
  • 1 tablespoon coconut oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons yellow curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 medium carrot, diced
  • 1 medium red bell pepper, diced
  • 1 medium zucchini, diced
  • 1 cup baby spinach
  • to taste salt and black pepper
  • 1 medium juice of lime
  • for garnish fresh cilantro

Instructions
 

  • In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and grated ginger, and sauté for another minute until fragrant.
  • Add the yellow curry powder, ground cumin, and turmeric to the pot and stir for 30 seconds to toast the spices.
  • Add the diced carrot, red bell pepper, and zucchini. Stir well for about 3-4 minutes to mix the vegetables with the spice mixture.
  • Pour in the vegetable broth and bring the mixture to a boil.
  • Add the rinsed lentils and reduce the heat to a simmer. Cover the pot and cook for 25-30 minutes until the lentils are tender.
  • Stir in the coconut milk and baby spinach, and cook for an additional 5 minutes, until spinach is wilted.
  • Season with salt and black pepper to taste, and stir in the lime juice just before serving.
  • Garnish with fresh cilantro leaves for an added burst of flavor.

Notes

Ladle the soup into vibrant bowls and top with a sprinkle of fresh cilantro and a slice of lime on the side. Serve with crusty bread for a hearty meal.
Keyword curry, gluten-free, lentils, soup, vegan

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