Vegan Curried Lentil Soup

Total time55 min

Prep time15 min

Cook time40 min

4.7

(5)

This deeply warming soup is the kind of bowl that makes you want to curl up on the couch and never leave. Red lentils simmer until they practically dissolve into the broth, creating a naturally thick, velvety texture without any cream or thickening agents. A full can of coconut milk swirls in toward the end, giving the broth that gorgeous golden-orange color and a rich, slightly sweet depth that plays beautifully against the curry powder, cumin, turmeric, and a little kick of cayenne. Fresh ginger and garlic bloom in the oil early on, so by the time the lentils are done, the whole kitchen smells incredible. Baby spinach wilts in at the last minute for a pop of color and a little extra nutrition, and a squeeze of fresh lemon juice at the end brightens everything up. Every single ingredient here is plant-based by nature — no swaps needed, no label-reading required — which makes this a genuinely easy weeknight win. It serves six, so it's perfect for meal prep or feeding a crowd.

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Ingredients

6 servings

2 tbsp olive oil
1 large yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, peeled and finely grated
2 tbsp curry powder
1 tsp ground cumin
½ tsp ground turmeric
¼ tsp cayenne pepper
1 can (14.5 oz) diced tomatoes
1 ½ cups red lentils, rinsed
4 cups vegetable broth
1 can (13.5 oz) full-fat coconut milk
1 tsp salt, plus more to taste
2 tbsp fresh lemon juice
2 cups baby spinach, loosely packed

For serving

fresh cilantro, roughly chopped (optional)
lemon wedges (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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