One-Pot Spiced Lentil & Spinach Coconut Soup (Under 20 Minutes)
This vibrant one-pot soup features protein-rich lentils simmered quickly with fresh spinach, aromatic spices, and creamy coconut milk for a satisfying meal in just 18 minutes. Serve with crusty bread or over steamed rice for a nourishing lunch or dinner.
- 1 tbsp olive oil
- 1 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 cup dried red lentils, rinsed
- 4 cups vegetable broth
- 1 cup coconut milk (full-fat)
- 3 cups baby spinach, packed
- 1 tbsp grated fresh ginger
- 2 tbsp lemon juice
- 0.75 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp red chili flakes (optional)
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Instructions
Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent.
⏱️ 2 minutesAdd garlic, ginger, cumin, coriander, and chili flakes (if using). Cook, stirring, until fragrant.
⏱️ 1 minuteStir in lentils and vegetable broth. Increase heat to high, bring to a boil, then reduce to a rapid simmer.
⏱️ 7 minutesAdd coconut milk and salt. Simmer until lentils are just tender.
⏱️ 4 minutesStir in spinach and lemon juice. Cook until spinach wilts. Season with black pepper and adjust salt to taste.
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Nutrition Information
Per serving. Values are approximate and may vary.
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