Vegan Coconut Lentil Soup with Spinach and Fresh Herbs
This soup is the kind of thing you make once and immediately add to the permanent rotation — deeply spiced, creamy, and satisfying in a way that feels almost indulgent. Red lentils simmer down into a thick, velvety base while full-fat coconut milk adds richness that makes every spoonful feel luxurious. A bloom of cumin, turmeric, coriander, and fresh ginger builds serious depth right from the start, and the whole pot comes together in under 40 minutes. Baby spinach wilts in at the end for a pop of color and nutrition, and a finishing hit of fresh lemon juice, cilantro, and torn mint lifts everything beautifully. Every single ingredient here is plant-based by nature — no swaps needed, no label-checking required. It makes four generous servings, so it's ideal for meal prep or a cozy weeknight dinner that actually leaves leftovers worth looking forward to.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 ½ tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- ¼ tsp red pepper flakes
- 1 ½ cups red lentils, rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 3 cups vegetable broth
- 1 tsp salt, plus more to taste
- 3 cups baby spinach, loosely packed
- 2 tbsp fresh lemon juice
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh mint leaves, roughly torn
For serving
- lemon wedges, for serving (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 6–7 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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