Lentils are such a great source of protein and fiber, and if you’re not sure what to do with them, this soup is a perfect place to start. It’s one of my favorites because it’s easy, flavorful, and gives you a ready-to-go, balanced meal that’s packed with goodness.
And about the coconut milk—don’t stress! Each serving has just a few spoonfuls, adding a healthy fat that gives the soup a velvety texture and a satisfying richness.
What you need
Servings: 4-6
- 1-2 Tbsp fresh ginger, grated
- 1/2 onion, finely minced
- 1 clove garlic, minced
- 1 Tbsp coconut oil
- 1/2 can coconut milk
- 1 cup red lentils, rinsed and drained
- 6 cups water or vegetable stock (check for any additives)
- 2 tsp curry powder
- 1/2 lemon, juiced
- 1 cup fresh spinach
- Optional: 1/2 cup diced carrots for added sweetness and colour
What you do:
- Sauté Aromatics: In a large stockpot, heat the coconut oil over medium heat. Add the onion, garlic, ginger, and curry powder, and sauté until the onions are soft and translucent, about 5 minutes. (If adding carrots, add them here to soften as well.)
- Cook Lentils: Add the rinsed lentils and water or vegetable stock to the pot. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for about 7 minutes, or until the lentils are tender.
- Add Coconut Milk & Lemon Juice: Reduce the heat to low. Stir in the coconut milk and lemon juice, warming gently on low heat without bringing to a boil.
- Add Spinach: Just before serving, stir in the spinach until it’s just wilted.
- Serve & Enjoy: Ladle the soup into bowls and enjoy it warm. This soup pairs well with some metabolically balanced rye sourdough bread.