Description

A comforting and nutritious red lentil and coconut soup, infused with turmeric, ginger, and garlic, simmered to perfection with leeks and spinach, and brightened with fresh lime juice. This vibrant soup combines creamy coconut milk with wholesome lentils, making it a satisfying vegan dish that supports gut health and immunity.

Ingredients

Scale

Main Ingredients

100g red lentils
1 heaped tsp turmeric
1 tbsp coarsely grated ginger
2 garlic cloves, sliced
1l vegetable stock
400ml can coconut milk
2 leeks, well washed and sliced
2 handfuls baby spinach (approx 50g/2oz)
2 limes, cut into wedges

Instructions

Cook the Lentils: Tip the red lentils into a large pan and add the turmeric, grated ginger, and sliced garlic. Pour in the vegetable stock, then cover the pan and simmer gently for 15 minutes, allowing the lentils to soften completely.
Add Coconut Milk and Leeks: Pour in the coconut milk and stir in the sliced leeks. Cover the pan again and continue cooking for an additional 10 minutes, letting the flavors meld and the leeks soften.
Wilt the Spinach: Add the baby spinach to the pan and cook just until it wilts, preserving its bright color and nutrients.
Serve with Lime: Spoon the soup into bowls and squeeze fresh lime juice over each serving to add a refreshing, zesty finish.

Notes

The active oils in garlic have antibiotic properties, supporting the body’s fight against infections.
Coconut milk contains lauric acid, a fat that helps balance gut bacteria by inhibiting harmful bacteria and viruses.
Limes, rich in vitamin C, support liver detoxification. The zest and skin contain potent beneficial compounds if you choose to add them.
This soup is vegan and gluten-free, making it suitable for a wide range of dietary requirements.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Fusion - Inspired by Indian and Southeast Asian flavors

Keywords: red lentil soup, coconut soup, vegan soup, turmeric soup, healthy soup, gut health, immunity boosting soup