Turmeric Coconut Lentil and Spinach Soup with Lime
A creamy coconut-turmeric soup of red lentils and spinach, brightened with fresh lime and a touch of chili for a tropical twist.
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
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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