Vegan Curry Lentil Soup Recipe

Introduction

This Vegan Curry Lentil Soup is a comforting and flavorful dish that combines fragrant spices with creamy coconut milk and hearty lentils. It’s easy to make and perfect for a cozy meal any day of the week.

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 6 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1 cup split red lentils
• 1 (15 oz.) can garbanzo beans, drained
• 1 (13.5 oz.) can full fat coconut milk
• 32 oz. vegetable broth
• juice of 1 lime (about 2 tablespoons)
• Kosher salt
• Fresh cracked pepper
• Fresh chopped cilantro for garnish

Instructions

1. Step 1: Heat olive oil in a dutch oven over medium heat. Add the diced onions along with a pinch of salt and pepper. Sauté for 3-4 minutes, stirring frequently until the onions are soft.
2. Step 2: Add minced garlic, curry powder, cumin, ground ginger, and cinnamon. Cook for 1 minute, stirring frequently to release the spices’ aroma.
3. Step 3: Deglaze the pan with a splash of vegetable broth, scraping up all the flavorful bits stuck to the bottom of the pan.
4. Step 4: Add the garbanzo beans, lentils, coconut milk, and the remaining vegetable broth. Stir well to combine all ingredients.
5. Step 5: Increase the heat to bring the soup to a simmer. Maintain a medium to medium-low heat and simmer for about 5 minutes, stirring occasionally, until the lentils are tender and cooked through.
6. Step 6: Stir in the fresh lime juice, garnish with chopped cilantro, and serve warm.

Tips & Variations

• For added depth, toast the spices in the dry pan for 30 seconds before adding the onions.
• Substitute red lentils with yellow lentils or split peas for a slightly different texture.
• Add chopped carrots or spinach for extra vegetables and color.
• If you prefer a thinner soup, add more vegetable broth until you reach your desired consistency.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but soak and cook dried chickpeas separately beforehand, as they require much longer cooking time than canned ones.

Is this soup spicy?

The soup has mild warmth from curry powder and spices, but you can adjust heat by adding chili flakes or fresh chili to suit your taste.

Vegan Curry Lentil Soup Recipe

Print Recipe

★★★★★

4.9 from 75 reviews

This Vegan Curry Lentil Soup is a hearty, flavorful, and creamy dish perfect for a comforting meal. Made with red lentils, garbanzo beans, and a rich blend of spices including curry powder and cumin, it offers a deliciously spiced and nourishing experience. The coconut milk adds a luscious creaminess while the fresh lime juice and cilantro garnish brighten the flavors. Quick to prepare and packed with protein and fiber, this soup is ideal for a wholesome vegan lunch or dinner.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Indian-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 6 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1 cup split red lentils
• 1 (15 oz.) can garbanzo beans, drained
• 1 (13.5 oz.) can full fat coconut milk
• 32 oz. vegetable broth
• juice of 1 lime (about 2 tablespoons)
• Kosher salt, to taste
• fresh cracked pepper, to taste
• fresh chopped cilantro for garnish

Instructions

1. Sauté onions: Heat olive oil in a dutch oven over medium heat. Add diced onions along with a pinch of kosher salt and freshly cracked black pepper. Sauté for 3-4 minutes, stirring frequently, until the onions become translucent and fragrant.
2. Add spices and garlic: Stir in the minced garlic, curry powder, cumin, ground ginger, and cinnamon. Cook for about 1 minute while stirring constantly to toast the spices and release their aromas.
3. Deglaze the pan: Add a splash of vegetable broth to the pot and use a wooden spoon to scrape up any browned bits stuck to the bottom. This adds extra flavor to the soup base.
4. Add legumes and liquids: Add the drained chickpeas, split red lentils, full-fat coconut milk, and the remaining vegetable broth. Stir everything together well to combine all ingredients evenly.
5. Simmer the soup: Increase heat slightly and bring the mixture to a gentle simmer. Maintain a medium to medium-low heat and let it simmer for about 5 minutes, stirring occasionally, until the lentils are fully cooked and tender.
6. Finish and serve: Remove the pot from heat and stir in the fresh lime juice to brighten flavors. Garnish with freshly chopped cilantro before serving. Enjoy your warm, creamy vegan curry lentil soup!

Notes

• For a thinner soup, add more vegetable broth or water to reach desired consistency.
• You can substitute red lentils with yellow lentils if preferred.
• Adjust the curry powder and spices to taste for a milder or spicier soup.
• Leftovers keep well refrigerated for up to 3 days and also freeze nicely for up to 3 months.
• For extra texture, consider adding diced carrots or spinach in step 4.

Keywords: Vegan lentil soup, curry soup, easy vegan soup, coconut milk soup, healthy lentil stew, quick vegan dinner