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lentil spinach soup

Lentil spinach soup

Prep Time 10 mins
Cook Time 35 mins
Course Soup


  • 1 tbsp sunflower oil (or other cooking oil)
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 small carrots, peeled and diced
  • 1 tsp green curry paste (or more for more spiciness)
  • ½ cup green lentils, rinsed and drained
  • 2 cups water
  • 1 vegetable bouillon cube
  • 1 can coconut milk
  • 2 cups frozen spinach
  • 1 lime, juice
  • salt & pepper to taste


  • In a medium-size pot add the oil over medium heat and sautè onion and garlic for 4-5 minutes until translucent.

  • Add green curry paste and diced carrot. Increase the heat and sautè for 2 more minutes, stirring constantly. 
  • Lower the heat again before adding rinsed and drained green lentils, 2 cups of water, bouillon cube, frozen spinach, and coconut milk. 

  • Bring to boil and then let simmer with a lid on for 30-35 minutes or until lentils are soft. Stir occasionally.

  • Season to taste with salt and pepper, and squeeze lime juice.

  • Serve with warm crusty bread, rice or quinoa.