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South Asian-inspired - Lunch
Turmeric Lentil Coconut Soup
A gentle, golden lentil soup with ginger, coconut milk, greens, and lemon.
EasyVegetarianVeganDairy-freeGluten-freeHigh-fiber
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South Asian-inspired - Lunch
A gentle, golden lentil soup with ginger, coconut milk, greens, and lemon.
4
12 min
30 min
42 min
390 kcal
Heat 1 tablespoon oil in a soup pot over medium heat. Cook onion for 5 minutes until soft.
Add garlic, ginger, turmeric, and 1 teaspoon salt. Stir for 1 minute until fragrant.
Add lentils, broth, and coconut milk. Bring to a boil, then reduce to a simmer.
Simmer for 22 to 25 minutes, stirring occasionally, until the lentils are soft and the soup is creamy.
Stir in spinach until wilted. Finish with lemon juice and adjust salt before serving.
Refrigerate for up to 5 days or freeze for up to 3 months.
Reheat on the stove with a splash of broth or water to loosen.
Follow standard food-safety guidance for storage, cooking temperatures, and leftovers.