Signature Recipe
Lentil and Spinach Coconut Curry Soup
A comforting soup with lentils and spinach simmered in a fragrant coconut curry broth.
When the temperature drops and the days grow shorter, there’s nothing quite like a warm bowl of soup to lift your spirits and nourish your body. This delightful recipe features red lentils and fresh spinach, simmered in a creamy coconut curry broth that envelops you like a cozy blanket. With a perfect balance of spice and creaminess, it’s the ideal dish to savor on a chilly evening or to share with loved ones around the dinner table.
The heart of this comforting soup lies in its vibrant ingredients. Red lentils are not only a wonderful source of protein and fiber, but they also cook quickly, making them a fantastic choice for a weeknight meal. As they soften and break down during cooking, they create a velvety texture that beautifully complements the richness of the coconut milk. The addition of fragrant curry powder introduces warmth and depth, inviting a symphony of flavors that dance on your palate.
As you prepare this nourishing dish, the kitchen will be filled with an enticing aroma, drawing everyone in with the promise of a satisfying meal. Starting with sautéed onions and spices, you’ll build a foundation of flavor that sets the stage for the lentils and spinach. The vibrant green leaves not only add a burst of color but also a nutrient-packed punch, making this soup both delicious and wholesome.
In just about 40 minutes, you’ll have a pot of golden goodness bubbling away, ready to be ladled into bowls. Whether served as a light lunch or a hearty dinner, this soup is sure to become a cherished recipe in your home. So gather your ingredients, embrace the warm spices, and let the comforting experience of cooking guide you to a delightful meal that warms both the body and soul.
Lentil and Spinach Coconut Curry Soup
Ingredient list and step-by-step instructions generated for AI Food Bytes readers.
Main
Ingredients
- 1 cup red lentils (rinsed and drained)
- 4 cups vegetable broth
- 1 can coconut milk
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 2 cloves garlic (minced)
- 1 inch ginger (grated)
- 1 medium onion (chopped)
- 4 cups fresh spinach (washed and chopped)
- 2 tablespoons olive oil
- salt to taste
- pepper to taste
Steps
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic, grated ginger, curry powder, and ground cumin. Cook for 1 minute until fragrant.
- Add the lentils and vegetable broth, bringing to a boil.
- Reduce heat and simmer for 20 minutes, or until lentils are tender.
- Stir in the coconut milk and chopped spinach. Cook for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
General Notes
- Serves 4
- A comforting soup with lentils and spinach simmered in a fragrant coconut curry broth.