Creamy Coconut Lentil Soup with Spinach and Toasted Cumin
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This Creamy Coconut Lentil Soup is a vibrant, flavorful dish combining red lentils, coconut milk, aromatic spices, and fresh spinach. Toasted cumin seeds enhance the soup with a nutty fragrance, while garlic and ginger provide depth and brightness. Ready in under an hour, this vegetarian soup pairs wonderfully with bread or rice for a wholesome, satisfying meal any day of the week.
Prep time
15 min
Cook time
35 min
Servings
4
Calories
340 kcal
Creamy Coconut Lentil Soup with Spinach and Toasted Cumin is a comforting, nutritious dish that combines the earthy flavor of red lentils with the rich creaminess of coconut milk. The soup is infused with aromatic spices such as cumin, coriander, and turmeric, offering depth and warmth with every spoonful. Onions and garlic form a savory base, while fresh ginger adds brightness to the broth. Wilted baby spinach brings a pop of color and a boost of vitamins. Toasting the cumin seeds enhances their flavor and adds texture. This satisfying soup makes a wonderful vegetarian main course or a hearty appetizer. It's easy to prepare, requiring just one pot and under an hour of your time. Serve it with crusty bread or over steamed rice for a simple, filling meal. Garnish with fresh cilantro and a squeeze of lime for a refreshing finish. The result is a vibrant, flavorful soup that is as nourishing as it is delicious, perfect for cold days or whenever you crave a cozy plant-based meal.
Ingredients
Servings
- 1 cup Red lentils ((200g))
- 1 can Coconut milk (full-fat) ((400ml))
- 4 cups Vegetable broth ((950ml))
- 1 medium Onion (chopped)
- 3 Garlic cloves (minced)
- 1 tablespoon Fresh ginger (grated)
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 2 cups Baby spinach ((60g))
- 2 tablespoons Olive oil
- Salt (to taste)
- Black pepper (to taste)
- Lime wedges (for serving — optional)
- Fresh cilantro (chopped; for garnish)
Directions
1. Heat olive oil in a large pot over medium heat. Add cumin seeds and toast for 1-2 minutes until fragrant.
2. Add chopped onion and cook until translucent, about 5 minutes. Stir in garlic and ginger, cooking for another minute.
3. Mix in ground coriander and turmeric. Cook, stirring, for 30 seconds to bloom the spices.
4. Add red lentils to the pot and stir to coat. Pour in vegetable broth and bring to a boil.
5. Reduce heat to low, cover, and simmer for 20-25 minutes, until lentils are soft and soup is thickened.
6. Pour in the coconut milk and add salt and black pepper to taste. Simmer uncovered for 5 more minutes.
7. Stir in baby spinach and cook until wilted, about 2 minutes.
8. Ladle soup into bowls, garnish with fresh cilantro, and serve with lime wedges if desired. Enjoy with bread or rice.
About the author
Anthony Bourdain
Culinary storytelling
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