lentil curry soup

The most perfect (naturally vegan) Curry Lentil Soup in the world!! It&#x27;s the perfect simple dinner and it&#x27;s great for a take-to-work lunch moment!

Curry Lentil Soup

coconut oil

yellow onion, (finely chopped)

red bell pepper (finely chopped)

garlic, (finely chopped)

2 1/2 inch piece of ginger, (peeled and finely chopped)

curry powder

red pepper flakes

lentils

tomatoes

cilantro (finely chopped, plus more for garnish)

kosher salt and freshly cracked black pepper

coconut milk

lime wedges

Heat the oil in a medium dutch oven over medium heat. Add the onion and bell pepper and sauté, stirring occasionally, until  golden brown, about 10 minutes.

Add garlic, ginger, curry powder, and red pepper flakes and cook until fragrant, about 2 minutes. Add the lentils and cook for about 1 minute more, stirring occasionally.

Add tomatoes, cilantro, 2½ cups water and season with salt and pepper. Set aside a few tablespoons of the coconut milk and add remaining coconut milk to dutch oven.

Bring the mixture to a boil and reduce heat to simmer, stirring occasionally, until lentils are soft but not mushy, 20-25 minutes. Taste and adjust salt and pepper as needed.

To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with plenty of cilantro. Serve with lots of lime wedges.

Indian-inspired, vegan, creamy coconut curry lentil soup is an easy and simple 30-minute pantry meal that is packed with spices for maximum flavour.

Coconut Curry Lentil Soup

dry brown lentils

onion, chopped

garlic,

ginger, grated

turmeric

garam masala seasoning

tablespoon yellow curry powder

cumin

carrots,

potato,

tablespoon tomato paste

water

vegetable broth

(400 ml) can full-fat coconut milk

salt and pepper,

fresh cilantro, chopped (optional)

Pour lentils into a large bowl. Rinse and drain. Pour boiling water on top to cover the lentils, and let it sit for 10 minutes. Set aside. 

In a large pot, heat oil over medium heat. Add onions, garlic, ginger, and turmeric. Saute until onions are soft and translucent (about 2-3 minutes). Add garam masala, curry powder, and cumin and cook for an additional minute.

Stir in the lentils, carrot, potato, tomato paste, water, vegetable broth, and coconut milk. Bring to a boil over high heat, then turn to low and simmer covered for 15 minutes.

Remove one cup of the soup and blend together, and pour back into the pot. Add salt and pepper to taste. Serve soup with fresh cilantro on top (optional).

I LOVE this soup. I make it almost every other week on Sunday and eat it for lunch, or even breakfast, all week with a splash of hot sauce.

Best!!
I made my own garam masala and added minced fresh turmeric in place of powder--
Superb
This is the definitive recipe, everone.

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Curry Lentil Soup

Coconut Curry Lentil Soup

Top 2 lentil curry soup recipes from across the web

The most viewed lentil curry soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Curry Lentil Soup

Coconut Curry Lentil Soup

The most viewed lentil curry soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine