Name: Vegan Curry Lentil Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Vegan
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; fresh cracked pepper; fresh chopped cilantro for garnish

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Introduction

This Vegan Curry Lentil Soup is a comforting and flavorful dish perfect for any day of the week. Packed with protein-rich lentils, creamy coconut milk, and warm spices, it offers a satisfying and nourishing meal that’s easy to make.

A white bowl filled with thick soup showing at least three visible layers; the base layer is a yellowish creamy broth, the middle layer has green leafy herbs sprinkled throughout, and the top layer has small orange carrot cubes and brown lentils spread evenly across the surface. A silver spoon rests inside the bowl, slightly immersed in the soup. The bowl is placed on a surface with a white marbled texture, and a dark blue cloth is partially visible on the left side. There are some fresh green herb leaves in the top right background. Photo taken with an iphone --ar 4:5 --v 7

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
Fresh cracked pepper
Fresh chopped cilantro for garnish

Instructions

Step 1: Heat olive oil in a dutch oven over medium heat. Add diced onions along with a pinch of salt and pepper. Sauté for 3-4 minutes, stirring frequently until softened.
Step 2: Add minced garlic, curry powder, cumin, ground ginger, and cinnamon. Cook for 1 minute while stirring often to release the spices’ aromas.
Step 3: Deglaze the pan with a splash of vegetable broth, scraping the bottom to lift any browned bits for extra flavor.
Step 4: Stir in chickpeas, red lentils, coconut milk, and the remaining vegetable broth. Mix well to combine all ingredients.
Step 5: Increase the heat slightly and bring the soup to a gentle simmer. Let it simmer over medium to medium-low heat for about 5 minutes, stirring occasionally until the lentils are tender.
Step 6: Remove from heat and stir in fresh lime juice. Garnish with chopped cilantro before serving. Enjoy your warm and creamy vegan curry lentil soup!

Tips & Variations

For extra heat, add a pinch of cayenne pepper or diced fresh chili when cooking the spices.
Swap red lentils for green or brown lentils, but increase simmering time accordingly as they take longer to cook.
Add chopped spinach or kale at the end for a boost of greens and color.
If you prefer a thicker soup, blend a portion of it and then stir it back in.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth if it thickens too much while cooling.

How to Serve

The image shows a bowl filled with a thick lentil soup that has a creamy yellow base. The soup contains visible layers of small brown lentils, orange carrot pieces, green leafy herbs, and small light green vegetable bits, all mixed evenly throughout the liquid. The bowl is white with a light brown rim, and a silver spoon rests inside the soup near the edge. In the background, there is a bunch of fresh green herbs and a dark blue cloth with white stripes. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils instead of red lentils?

Yes, you can substitute green or brown lentils. Keep in mind they require longer cooking times and may change the soup’s texture slightly.

Is this soup freezer-friendly?

Absolutely! Let the soup cool completely before freezing. Store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly before serving.