Vegan Coconut Lentil Soup with Spinach & Turmeric

Total time50 min

Prep time15 min

Cook time35 min

Vegan Coconut Lentil Soup with Spinach & Turmeric

This golden, fragrant soup builds a deeply spiced base from onion, garlic, and fresh ginger, bloomed with turmeric, cumin, coriander, and a touch of cayenne for warmth. Red lentils simmer down into a thick, velvety porridge, enriched by full-fat coconut milk and diced tomatoes until every spoonful is creamy and satisfying. Baby spinach gets stirred in at the end for a pop of color and freshness, while a finishing squeeze of lime juice brightens the whole pot. It's a one-pot meal that's as nourishing as it is easy, with cilantro scattered on top for a fresh, herbal finish. Naturally plant-based from top to bottom, this is a reliable, cozy option to add to a vegan weeknight rotation.

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Ingredients

4 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, peeled and finely grated
1 ½ tsp ground turmeric
1 ½ tsp ground cumin
½ tsp ground coriander
¼ tsp cayenne pepper
1 ½ cups red lentils, rinsed
1 can (14.5 oz) diced tomatoes
1 can (13.5 oz) full-fat coconut milk
3 cups low-sodium vegetable broth
1 tsp salt, plus more to taste
3 cups baby spinach, loosely packed
2 tbsp fresh lime juice
¼ cup fresh cilantro, roughly chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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