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Coconut Lentil and Vegetable Soup with Turmeric and Lime

Coconut Lentil and Vegetable Soup with Turmeric and Lime

This is the soup for when someone's starting to feel run down, or when it's cold and gray outside, or when the goal is something both nourishing and delicious without any real effort. Red lentils break down into a velvety, golden broth thickened with coconut milk and lit up with turmeric, cumin, and coriander. Sweet potato adds body and sweetness. The lime at the end is non-negotiable; it turns a comforting pot of soup into something vibrant and alive. This freezes beautifully, so make a double batch.

  • Prep15 minutes
  • Cook30 minutes
  • Total45 minutes
  • Servings6
  • VEG
  • GF
  • DF
  • 1-PAN
  • PREP
Estimated macros per serving

Calories ~270 · Protein ~9g · Carbs ~30g · Fat ~12g

Ingredients

For the soup:
  • 1 tablespoon coconut oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 1/2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 medium sweet potato, peeled and cut into ½-inch dice
  • 1 cup dried red lentils, rinsed
  • 1 (13.5-ounce) can full-fat coconut milk
  • 4 cups vegetable broth
  • 3 cups fresh baby spinach
  • 2 tablespoons fresh lime juice (from 1–2 limes)
  • Kosher salt and freshly ground black pepper
Optional garnishes:
  • Fresh cilantro, red pepper flakes, and/or additional coconut milk, for serving

Method

  1. Heat the coconut oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
  2. Add the garlic and ginger and stir for 30 seconds, then add the turmeric, cumin, and coriander. Cook for another 30–45 seconds until deeply fragrant and golden.
  3. Add the sweet potato, red lentils, coconut milk, and vegetable broth. Stir to combine and bring to a boil.
  4. Reduce heat to medium-low and simmer for 20 to 25 minutes, stirring occasionally, until the lentils have broken down completely and the sweet potato is tender. The soup should be thick and creamy — almost like a stew. If it's too thick, add a splash of broth or water.
  5. Stir in the spinach and let it wilt for 1 to 2 minutes.
  6. Add the lime juice and season generously with salt and pepper. Taste and adjust. It should be earthy, slightly sweet, and bright from the lime.
  7. Serve hot, topped with a swirl of coconut milk, a pinch of red pepper flakes, or fresh cilantro if you have it.

Variations & Notes

  • Extra Hungry: Serve over steamed rice to stretch it further, or alongside warm naan or crusty bread for dipping.
  • Protein add-on: Stir in cubed firm tofu or top with a fried egg (no longer vegan; cook yolks firm for anyone in a higher-risk group). Shredded cooked chicken works for non-vegetarian eaters.
  • Sub notes: Butternut squash works in place of sweet potato. Kale can replace spinach: add it a few minutes earlier. Lemon juice works if you don't have limes, though the flavor is slightly different.
  • Spice it up: Add a diced jalapeño at step 1 or a teaspoon of curry paste at step 2.
  • Storage: Keeps refrigerated for 3–4 days. Freezes extremely well for up to 3 months: one of the best soups in this book for batch cooking. Reheat on the stove with a splash of water or broth.