Healthy Coconut Curry Lentil Soup Recipe | 30 Minute Vegan Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

red lentils

🥗Healthier: green lentils

💰Cheaper: brown lentils

Green lentils are healthier and brown lentils are often cheaper.

Mince fresh garlic using a microplane.

Peel and dice sweet potato into small chunks.

Dice red onion (or any onion available).

Dice jalapeno, leaving seeds for spice or removing them if desired.

Microplane ginger until about a tablespoon is achieved, leaving peel on if preferred.

Heat stove to medium and add 1-2 tablespoons of oil to the pan.

Add diced onions and jalapeno to the pan; sauté for about 3-5 minutes until softened.

Add minced ginger, garlic, and a cinnamon stick to the pan; sauté for about 1 minute.

Add 3 tablespoons of curry powder to the pan and sauté for about a minute to activate the spices.

Add diced sweet potatoes, a pinch of salt, and pepper to the pan.

Add dried lentils to the pan, followed by vegetable broth to deglaze the pan, scraping any stuck bits.

Add coconut milk (full fat) to the pan and stir to combine.

Bring the mixture to a simmer and cover; simmer for 20 minutes.

After 20 minutes, add 4 cups of spinach to the soup and mix in.

Let the soup simmer for an additional 5-10 minutes until spinach is wilted.

Season with more salt and pepper to taste, and taste the soup for seasoning adjustments.

Remove the cinnamon stick before serving.

Garnish with cilantro and a squeeze of lime before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary