This soup is great when there is a little chill in the air.  There isn’t enough curry to make it taste like a curry dish, it just adds a good depth of flavor.  Love the turmeric in it – I always like to add turmeric when I can.  The coconut milk adds a little richness.

Curried Lentil Soup

Curried Lentil Soup


  • 2 tbsp extra-virgin olive oil
  • 1 large onion, diced
  • 4 large cloves garlic, minced
  • 1 to 1½ tsp fine sea salt, to taste, plus a couple pinches
  • 3 medium carrots, diced (1 heaping cup)
  • 2 stalks celery, diced (3/4 cup)
  • 2 tsp curry powder
  • 1 tsp ground turmeric
  • 1 (30-oz) can of crushed tomatoes, (I used Muir Glen fire roasted)
  • 1 cup uncooked brown lentils, picked over and rinsed
  • 4 cups low-sodium vegetable broth
  • 1 can coconut milk
  • 3 cups chopped spinach leaves
  • Freshly ground black pepper
  • Squeeze of lime juice, as desired


  1. In a large Dutch oven or stockpot, heat the oil over medium heat. Stir in the onion, garlic, and a couple pinches of salt, and sauté until the onion is softened, 4 to 6 minutes.
  2. Stir in the carrots and celery, and cook for another few minutes or so. Stir in the curry, and turmeric until combined.
  3. Add the diced tomatoes with their juices, lentils, broth, and broth. Increase the heat to high and bring to a low boil. Reduce the heat to medium and simmer, uncovered, for 30 to 35 minutes, until the lentils are tender.
  4. Stir in the coconut milk and spinach. Add salt and pepper to taste. When the spinach is wilted, it is ready to serve.
  5. The stew will thicken after sitting in the fridge; you can thin it out with a bit of broth when you reheat it, if desired, or simply serve it thick with some crusty bread.
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