< Return to Seasonal Recipes

Curried Red Lentil Soup with Fresh Spinach


1 T. olive oil
1 onion, chopped
4 cloves garlic, chopped
2 T. chopped ginger
1 jalapeno, seeded and chopped
1 can lowfat or regular coconut milk
2 cups organic dried red lentils
4 cups peeled & cubed winter squash
1/4 c. barley
4 cups fresh baby spinach leaves
1 tsp sea  salt
1 T. each curry powder & garam masala
1 teaspoon each ground cumin, chili powder & smoked paprika
zest of two lemons
olive oil for drizzling
1 bunch cilantro, chopped
8 cups water


  1. In a large soup pot, saute the onion, garlic, ginger, and jalapeno in the oil for about 5 minutes.
  2. Add the spices and stir for 1 minute. Add the coconut milk.
  3. Add the squash and simmer until tender.
  4. Puree with a stick blender until mostly smooth.
  5. Add the lentils, barley, and water.
  6. Simmer for an hour and add spinach and cilantro.
  7. Taste for seasoning. Add lemon zest and olive oil to each bowl before serving.