Vegan Curry Lentil Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://miarosetti.com/vegan-curry-lentil-soup-recipe/
