Sunday Soup // Red Lentil Coconut-Curry with Spinach

One of my favorite things to do every weekend is cook up a big batch of something delicious to eat for dinner throughout the week. Sometimes it’s tomato sauce, sometimes a pasta or rice bake, but there’s something special about that recipe being soup. Whether it’s French lentil, meaty chili, or something curry-based (like this one!), having my little yellow Dutch oven on the stove top with soup bubbling away makes me feel so cozy.

Red Lentil Coconut-Curry Soup

The best part about soup, though, is its versatility. I never measure — always estimate, and adjust the amounts of spices based on taste (or just what happens to accidentally fall out of the container…).

I got the idea for this coconut red lentil curry soup from this recipe at Sweet Potato Chronicles. For my version, I doubled the ginger and garlic, added a bit more curry, and decided to puree the soup before adding the spinach ribbons for a creamier texture. Enjoy!

A word of advice: Yes, this ingredient list looks intimidatingly long. But I promise, this soup is actually easy to assemble, and took me less than an hour from first chop to first bite.

Red Lentil Coconut-Curry Soup with Spinach

Red Lentil Coconut-Curry SoupServes 6-8

What You’ll Need: 

1 tablespoon olive oil
1 large onion, diced
2 large carrots, peeled and diced
4 cloves of garlic, minced
2 tablespoons fresh ginger, minced
1 tablespoon + 1 teaspoon curry powder
3/4 teaspoon cinnamon
1 teaspoon cumin
1/3 cup tomato paste
5 cups vegetable stock
2 cups water
1 can coconut milk
2 cups red lentils
4 cups fresh baby spinach, washed and dried
1 lemon, juiced
Salt and pepper, to taste

What to Do:

Heat 1 tablespoon oil in a big pot or Dutch oven over medium heat.

Add diced onions and carrots, and sautée until they begin to soften, about 5 minutes.

Add garlic, ginger, and spices. Stir to combine, and allow it to cook for another 3 minutes (or until fragrant).

Add the tomato paste and stir until evenly distributed.

Pour in the stock, water, and coconut milk. Stir to evenly distribute.

Add lentils. Give everything a good stir and let it simmer over low heat for about 30 minutes, or until the lentils are tender.

Now it’s time to smooth everything out. Remove the pot from the heat and plug in your immersion blender. Blend until completely smooth. (If you don’t have an immersion blender, than blend the soup until smooth in batches in a normal blender.)

Add the lemon juice and taste. Season with enough salt and pepper to satisfy your taste buds.

Time for the greens! Prep your spinach leaves for slicing: Roll a handful of the spinach leaves into a tight bundle. The best way to do this is to lay each leaf on top of each other, and roll up into a tight “cigar.” Next, slice crosswise to make super-thin spinach ribbons.

Separate the spinach ribbons, and add to the pot. Stir until the leaves just wilt.

*Note: If you’d rather, leave out the spinach and top the bowl with spinach ribbons just before serving.