Description
Whip up this hearty and flavorful 20 Minute Vegan Curry Lentil Soup for a quick, healthy, and satisfying meal. Packed with plant-based protein and warming spices, it’s a weeknight dinner hero.
Ingredients
Scale
- 1 tablespoon olive oil or coconut oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated or finely minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon curry powder (mild or medium, to your preference)
- ½ teaspoon turmeric powder
- ¼ teaspoon cayenne pepper (optional, for a little heat)
- 1 ½ cups red lentils, rinsed and drained
- 4 cups vegetable broth
- 1 can (13.5 ounces) full-fat coconut milk
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- 1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- 2. Stir in the minced garlic and grated ginger. Cook for another minute until fragrant, being careful not to burn the garlic.
- 3. Add the cumin, coriander, curry powder, turmeric, and cayenne pepper (if using) to the pot. Stir well and cook for about 30 seconds to a minute, until the spices are fragrant.
- 4. Pour in the rinsed and drained red lentils and the vegetable broth. Stir everything together, scraping up any bits from the bottom of the pot.
- 5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10-15 minutes, or until the lentils are tender and have started to break down. Stir occasionally to prevent sticking.
- 6. Once the lentils are tender, pour in the full-fat coconut milk. Stir until well combined.
- 7. Season the soup with salt and black pepper to your taste. Taste and adjust seasonings as needed. Ladle the hot soup into bowls. Garnish generously with fresh cilantro and serve with lime wedges on the side.
Notes
Store cooled soup in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to thin.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350-400 calories per serving (will vary based on exact ingredients and portion size)
- Sugar: Approx. 8g
- Sodium: Approx. 600mg (will vary based on broth and added salt)
- Fat: Approx. 18g
- Carbohydrates: Approx. 35g
- Fiber: Approx. 12g
- Protein: Approx. 15g