Glowing Spiced Lentil Soup Recipe

Introduction

This Glowing Spiced Lentil Soup is a vibrant, comforting bowl packed with warm spices and creamy coconut milk. It’s easy to make, nourishing, and perfect for cozy evenings or anytime you want a flavorful, wholesome meal.

Ingredients

• 1 1/2 tablespoons (22.5 mL) extra-virgin olive oil
• 2 cups (280 grams) diced onion (1 medium/large)
• 2 large garlic cloves, minced
• 2 teaspoons ground turmeric
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cardamom
• 1 (14-ounce/398 mL) can diced tomatoes, with juices
• 1 (14-ounce/398 mL) can full-fat coconut milk
• 3/4 cup (140 grams) uncooked red lentils, rinsed and drained
• 3 1/2 cups (875 mL) low-sodium vegetable broth
• 1/2 teaspoon fine sea salt, or to taste
• Freshly ground black pepper, to taste
• Red pepper flakes or cayenne pepper, to taste (for a kick of heat!)
• 1 (5-ounce/140-gram) package baby spinach
• 2 teaspoons (10 mL) fresh lime juice, or more to taste

Instructions

1. Step 1: In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic with a pinch of salt. Sauté for 4 to 5 minutes until the onion softens and becomes translucent.
2. Step 2: Stir in the ground turmeric, cumin, cinnamon, and cardamom. Cook for about 1 minute until the spices are fragrant, stirring frequently to prevent burning.
3. Step 3: Add the diced tomatoes with their juices, coconut milk, red lentils, vegetable broth, salt, and plenty of black pepper. If you want some heat, add red pepper flakes or cayenne pepper to taste. Stir everything to combine well.
4. Step 4: Increase the heat to high and bring the soup to a low boil. Once boiling, reduce the heat to medium-high and let it simmer uncovered for 18 to 22 minutes, or until the lentils are tender and fluffy.
5. Step 5: Turn off the heat and stir in the baby spinach until it wilts. Add fresh lime juice to taste and adjust salt and pepper if needed.
6. Step 6: Ladle the soup into bowls and serve hot, ideally with toasted bread and extra lime wedges on the side.

Tips & Variations

• For a smoother texture, blend part or all of the soup before adding the spinach.
• Swap baby spinach for kale or Swiss chard if preferred; add these greens earlier to soften.
• Add a dollop of yogurt or a sprinkle of fresh herbs like cilantro or parsley for extra freshness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens too much, add a little water or broth to loosen it before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different lentils instead of red lentils?

Red lentils cook faster and break down nicely, giving the soup a creamy texture. You can use green or brown lentils, but they will take longer to cook and keep their shape more, resulting in a different texture.

Is this soup suitable for freezing?

Yes, this soup freezes well. Allow it to cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating, and add spinach fresh when serving for best results.

Glowing Spiced Lentil Soup Recipe

Print Recipe

★★★★★

4.6 from 131 reviews

This glowing spiced lentil soup is a comforting, flavorful, and healthy dish that combines aromatic spices like turmeric, cumin, and cinnamon with creamy coconut milk and tender red lentils. Enhanced with fresh spinach and a splash of lime juice, it offers a rich, warming experience perfect for any season. The recipe is easy to prepare on the stovetop and makes a nourishing meal packed with beneficial nutrients.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Soup Base

• 1 1/2 tablespoons (22.5 mL) extra-virgin olive oil
• 2 cups (280 grams) diced onion (1 medium/large)
• 2 large garlic cloves, minced

Spices

• 2 teaspoons ground turmeric
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cardamom

Main Ingredients

• 1 (14-ounce/398 mL) can diced tomatoes, with juices
• 1 (14-ounce/398 mL) can full-fat coconut milk
• 3/4 cup (140 grams) uncooked red lentils, rinsed and drained
• 3 1/2 cups (875 mL) low-sodium vegetable broth

Seasonings & Additions

• 1/2 teaspoon fine sea salt, or to taste
• Freshly ground black pepper, to taste
• Red pepper flakes or cayenne pepper, to taste (optional for heat)
• 1 (5-ounce/140-gram) package baby spinach
• 2 teaspoons (10 mL) fresh lime juice, or more to taste

Instructions

1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sprinkle a pinch of salt, and sauté for 4 to 5 minutes until the onion softens and becomes aromatic.
2. Add Spices: Stir in the ground turmeric, cumin, cinnamon, and cardamom until well combined with the onions and garlic. Cook for about 1 minute, allowing the spices to release their fragrant oils.
3. Add Liquids and Lentils: Pour in the diced tomatoes with their juices, the entire can of coconut milk, rinsed red lentils, and low-sodium vegetable broth. Season with sea salt, freshly ground black pepper, and red pepper flakes or cayenne pepper if you want some heat. Stir everything to combine.
4. Bring to Boil and Simmer: Increase the heat to high and bring the mixture to a low boil. Once boiling, reduce the heat to medium-high and let it simmer uncovered for 18 to 22 minutes, stirring occasionally, until the lentils are tender and fluffy.
5. Add Spinach and Lime: Turn off the heat and stir in the baby spinach leaves until they wilt. Add fresh lime juice to taste, and adjust seasoning with more salt and pepper if needed.
6. Serve: Ladle the soup into bowls and serve immediately, optionally with toasted bread and lime wedges on the side for extra flavor and texture.

Notes

• Rinse lentils thoroughly to avoid grit in the soup.
• The coconut milk adds creaminess but can be substituted with a lighter version for fewer calories.
• Adjust the spices and heat level according to your preference.
• This soup stores well and tastes even better the next day.
• Serve with crusty bread or naan for a complete meal.

Keywords: spiced lentil soup, turmeric soup, vegan lentil soup, coconut milk soup, healthy soup recipe, easy lentil soup