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Vegan Curry Lentil Soup Recipe

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3.9 from 9 reviews

This Vegan Curry Lentil Soup is a flavorful and hearty dish packed with aromatic spices, creamy coconut milk, and nutrient-rich lentils and chickpeas. Ready in just 20 minutes, it’s a perfect comforting and wholesome meal for any day of the week.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Soup Base

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 6 cloves garlic, minced

Spices

  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon

Legumes & Liquids

  • 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

Additional

  • Juice of 1 lime (about 2 tablespoons)
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste
  • Fresh chopped cilantro for garnish

Instructions

  1. Sauté Aromatics: Heat olive oil in a dutch oven over medium heat. Add diced onions along with a pinch of kosher salt and fresh cracked pepper. Sauté for 3-4 minutes, stirring frequently until onions are softened and translucent.
  2. Add Spices and Garlic: Stir in minced garlic, curry powder, cumin, ground ginger, and ground cinnamon. Cook for 1 minute, stirring frequently to release the spices’ fragrance without burning.
  3. Deglaze the Pan: Pour in a splash of vegetable broth and scrape the bottom of the pan to lift any flavorful bits that have stuck during sautéing.
  4. Add Main Ingredients: Add the drained chickpeas, red lentils, coconut milk, and the remaining vegetable broth to the pot. Stir everything together to combine well.
  5. Simmer the Soup: Increase heat to bring the soup to a simmer. Let it simmer over medium to medium-low heat for about 5 minutes, stirring occasionally, until the lentils are tender and cooked through.
  6. Finish and Serve: Stir in the fresh lime juice to brighten the flavors. Adjust seasoning with additional salt and pepper if needed. Garnish with fresh chopped cilantro and serve warm.

Notes

  • You can adjust the spice levels by modifying the amount of curry powder and ground ginger.
  • If you prefer a thinner soup, add more vegetable broth or water to reach desired consistency.
  • For added texture, consider garnishing with toasted coconut flakes or chopped nuts.
  • This soup stores well in the refrigerator for up to 4 days and makes great leftovers.
  • For a gluten-free diet, ensure the vegetable broth is certified gluten-free.
  • Author: Olivia
  • Prep Time: 8 minutes
  • Cook Time: 12 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegan, Indian-inspired
  • Diet: Vegan

Find it online: https://iamstarved.com/vegan-curry-lentil-soup-recipe/