Immune-Boosting Coconut Ginger Lentil Soup
A creamy and nourishing coconut ginger lentil soup infused with warming spices, tender lentils, and fresh spinach for a comforting plant-based meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegan
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon crushed red pepper flakes
- 1 cup dried red lentils, rinsed
- 4 cups vegetable broth
- 1 can (400 ml) full-fat coconut milk
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lime juice
- 2 cups fresh spinach, roughly chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté for 4–5 minutes until softened.
- Add garlic and ginger, cooking for 1 minute until fragrant.
- Stir in turmeric, cumin, coriander, and red pepper flakes, cooking for another minute.
- Add lentils and vegetable broth, stir, and bring to a gentle boil.
- Reduce heat, cover, and simmer for 20–25 minutes until lentils are tender.
- Stir in coconut milk, salt, and black pepper, then simmer uncovered for 5–10 minutes.
- Add spinach and cook until wilted, about 2 minutes.
- Finish with lime juice, adjust seasoning, and serve warm.
Notes
- Add carrots or sweet potatoes for extra texture and flavor.
- Blend part or all of the soup for a smoother consistency.
- Adjust spice level by modifying red pepper flakes.
- Store in the refrigerator for up to 4 days.
- Freeze for up to 2 months and thaw before reheating.
- Reheat with added broth or water if the soup thickens.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 8 g
- Protein: 13 g
- Cholesterol: 0 mg
