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Dinner recipe · from the recipe book

Ginger Red Lentil and Kidney Bean Coconut Soup

A golden, gently spiced coconut soup with silky red lentils, tender kidney beans and sweet chunks of carrot and russet potato, brightened with lime and cilantro.

Ginger Red Lentil and Kidney Bean Coconut Soup

Ingredients

  • 1 tbsp14 gCanola oil
  • 1½ medium160 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1 tbsp6 gCurry powder
  • ¾ tsp2 gGround turmeric
  • 1 tsp2 gGround cumin
  • 3½ medium200 gCarrotscut into 1/2-inch coins
  • 1½ medium300 gRusset potatoespeeled and cut into 3/4-inch cubes
  • ⅔ cup120 gRed lentils, dryrinsed
  • 3 cups660 gVegetable broth
  • 1 cup240 gWater
  • 1⅓ cups300 gCoconut milk, cannedstirred well
  • 2¼ cups340 gKidney beans, canned, drained and rinsed
  • 3 cups loosely packed90 gBaby spinach
  • 2 tbsp30 gLime juice
  • ¼ tsp2 gSalt
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prepare the vegetables first: dice the onion, mince the garlic, grate the ginger, slice the carrot, and peel and cube the potato. Rinse the red lentils.
  2. Heat the canola oil in a large pot over medium heat. Add the onion and cook, stirring, until soft and golden, about 6 minutes.
  3. Add the garlic and ginger and cook 1 minute until fragrant. Stir in the curry powder, turmeric and cumin and toast 30 seconds.
  4. Add the carrot, potato and red lentils, then pour in the vegetable broth and water. Bring to a boil, reduce to a simmer, cover partly and cook 20 minutes, stirring now and then, until the lentils have melted into the broth and the potato is tender.
  5. Stir in the coconut milk and kidney beans and simmer uncovered 8 to 10 minutes, until the beans are hot and the soup is thick and creamy. Lightly mash a few potato pieces against the pot for extra body if you like.
  6. Turn off the heat and stir in the spinach until it wilts. Add the lime juice and the salt, stir, and adjust the thickness with a splash more hot water if needed.
  7. Ladle into 4 bowls and scatter the cilantro on top.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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