Description
Easy coconut curry lentil soup is loaded with veggies, lentils, coconut milk, and curry spices for a flavor-packed vegan lentil soup recipe. It comes together in one pan in 35 minutes to make a healthy well-balanced meal. Gluten-free, dairy-free, and vegan.
Ingredients
Scale
- Ingredients
- 1 cup lentils, rinsed
- 1 tablespoon oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 2 carrots, chopped
- 1 onion, chopped
- Salt and pepper to taste
- 2 tablespoons broth (optional, from total)
- 1 bell pepper, chopped
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 3 cups broth
- 1 teaspoon curry paste
- 1/4 teaspoon cayenne pepper
- Lime wedges for serving (optional)
Instructions
- How to make coconut curry lentil soup
- Rinse your lentils: Place lentils in a fine mesh strainer and rinse until water runs clear, about 1-2 minutes.
- Toast spices: Heat a large dutch oven or nonstick pot over medium-low heat, add oil, and let it get hot. Add garlic, ginger, curry powder, and ground turmeric, and toast the spices by stirring until fragrant and well combined, about 30 seconds. Be careful not to let the garlic burn.
- Saute veggies: Add carrots, onion, and salt and pepper and mix well into the spice mixture. Add a couple of tablespoons of broth (you can just take it from the total amount needed for the recipe) to make sure nothing is sticking to the bottom. Saute for 5 minutes, stirring occasionally, until softened.
- Cook soup: Add the lentils and stir to combine. Then add the bell pepper, coconut milk, diced tomatoes, broth, curry paste, cayenne pepper, and salt and pepper and mix well to combine and make sure nothing is stuck on the bottom. Place the lid on the pot, leaving it just slightly ajar for the air to get in/out. Simmer over medium-low to medium heat for 25 minutes until the lentils are tender.
- Enjoy!: Serve with lime wedges (a must!) and additional toppings you enjoy!
- Cook Time: PT25M