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Homemade Lentil Soup with Coconut, Spinach & Lime photo

Lentil Soup with Coconut, Spinach & Lime

This Lentil Soup is a flavor-packed delight! Creamy coconut, fresh spinach, and zesty lime make every spoonful a nourishing treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: Indian, Vegan
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium sweet potato peeled (about 375 grams)
  • 1 medium yellow onion peeled
  • 1 cup split red lentils
  • 3-4 cloves garlic peeled and minced
  • 3 inches fresh ginger peeled and minced
  • 1 can crushed tomatoes (14.5 ounces)
  • 1 can light coconut milk (14.5 ounces)
  • 4 cups water
  • 2 teaspoons ground turmeric
  • 1 teaspoon cayenne pepper or more to taste
  • 1 teaspoon black mustard seeds
  • 1 teaspoon ground cumin
  • 2-3 pieces dried curry leaves (optional)
  • Ground black pepper to taste
  • 2 cups baby spinach (tightly packed or more if you like!)
  • 1 lime lime juiced
  • Sea salt to taste
  • Chopped cilantro for garnish

Equipment

  • Large pot
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Blender (optional)

Method
 

  1. Start by peeling and dicing the medium sweet potato and yellow onion. Mince the garlic and ginger, setting them aside for later.
  2. In a large pot, heat a drizzle of oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes. Then, stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
  3. Sprinkle in the ground turmeric, cayenne pepper, black mustard seeds, and ground cumin. Stir well to coat the onions and garlic in the spices. Add the split red lentils, stirring to combine everything evenly.
  4. Pour in the crushed tomatoes, coconut milk, and water. Stir to combine, then bring the mixture to a gentle boil.
  5. Once boiling, reduce the heat to low and let the soup simmer for about 25-30 minutes. This allows the lentils to cook through and the flavors to meld beautifully.
  6. After the lentils are tender, stir in the diced sweet potato and baby spinach. Cook for an additional 10-15 minutes, until the sweet potatoes are soft and the spinach has wilted.
  7. Remove the pot from the heat and stir in the fresh lime juice and sea salt to taste. If desired, add ground black pepper and adjust other seasonings according to your preference.
  8. Ladle the soup into bowls and garnish with chopped cilantro. Serve warm, and enjoy the comforting flavors of your homemade Lentil Soup with Coconut, Spinach & Lime!

Notes

  • For a creamier texture, blend a portion of the soup using an immersion blender before adding the spinach.
  • Feel free to substitute the spinach with other leafy greens like kale or chard.
  • For added depth of flavor, consider adding a splash of soy sauce or tamari.