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Turmeric Coconut Lentil and Spinach Soup with Lime

Name: Turmeric Coconut Lentil and Spinach Soup with Lime
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 cups red lentils, rinsed; 1.5 cups light coconut milk; 3 cups vegetable broth; 1 medium onion, diced; 3 cloves garlic, minced; 1.5 tbsp fresh ginger, grated; 1.5 tsp ground turmeric; 3 cups spinach; 2 tbsp lime juice; 2 tbsp fresh cilantro, chopped; 1 pinch red chili flakes; salt

A creamy coconut-turmeric soup of red lentils and spinach, brightened with fresh lime and a touch of chili for a tropical twist.

Servings

4 servings

Prep

10 min

Cook

25 min

Red lentils break down quickly into a soft, almost velvety texture, and simmering them in coconut milk with a generous amount of turmeric and ginger gives this soup a golden color and a gentle warmth. A finish of fresh lime juice and cilantro keeps it feeling light rather than heavy.

Turmeric and ginger do the anti-inflammatory heavy lifting here, and lentils bring plant protein and fiber to make the soup genuinely filling. Coconut milk keeps the dish naturally dairy-free while giving it a satisfying richness, and spinach stirred in at the end adds iron and a final pop of color.

This is a fully vegan, gluten-free soup that comes together in about 30 minutes and freezes well, making it worth doubling for future easy dinners.

Ingredients

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Where to find these ingredients

Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.

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