Description
A comforting and flavorful Curried Lentil Soup with Coconut Milk recipe that is vegan and gluten-free. This aromatic soup is easy to make and perfect for a cozy meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup red lentils, rinsed
- 1 can (13.5 oz) coconut milk
- 4 cups vegetable broth
Additional Ingredients
- 1 medium carrot, diced
- 1 medium tomato, chopped
- juice of 1 lime
- salt and black pepper to taste
- fresh cilantro for garnish
Instructions
- Heat coconut oil: In a large pot over medium heat, heat coconut oil. Add diced onion and sauté until translucent.
- Sauté aromatics: Stir in garlic and ginger, cook for 1 minute. Add curry powder, cumin, and cayenne pepper, toast for 30 seconds.
- Add ingredients: Add lentils, carrot, tomato, coconut milk, and vegetable broth. Bring to a boil, then simmer for 20–25 minutes.
- Season and serve: Stir in lime juice, season with salt and pepper. Serve hot, garnished with cilantro.
Notes
- For a smoother texture, blend part of the soup with an immersion blender.
- Add spinach or kale for extra greens.
- Leftovers keep well refrigerated for up to 4 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 330
- Sugar: 5g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 13g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 0mg
