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Vegan Curry Lentil Soup Recipe

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★★★★★

4.8 from 150 reviews

This Vegan Curry Lentil Soup is a flavorful, comforting dish featuring aromatic spices, creamy coconut milk, and hearty lentils. It’s perfect as a nutritious, warming meal that is both filling and easy to prepare.

Ingredients

Scale

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
  • fresh cracked pepper
  • fresh chopped cilantro for garnish

Instructions

  1. Sauté Onions: Heat olive oil in a dutch oven over medium heat. Add the diced onions along with a pinch of salt and pepper. Sauté for 3-4 minutes, stirring frequently until the onions are softened and translucent.
  2. Add Aromatics and Spices: Stir in the minced garlic, curry powder, cumin, ground ginger, and ground cinnamon. Cook for 1 minute, stirring frequently to toast the spices and release their flavors.
  3. Deglaze Pan: Pour a splash of vegetable broth into the pan to deglaze, scraping up any browned bits stuck to the bottom. This adds depth to the soup’s flavor.
  4. Add Legumes and Liquids: Add the drained chickpeas, split red lentils, coconut milk, and the remaining vegetable broth to the pot. Stir well to combine all ingredients evenly.
  5. Simmer Soup: Increase heat to bring the soup to a simmer. Reduce to medium-low heat and simmer for about 5 minutes, stirring occasionally, until the lentils are tender and cooked through.
  6. Finish and Garnish: Remove the pot from the heat and stir in fresh lime juice for brightness. Garnish with fresh chopped cilantro before serving for a fresh herbal note.

Notes

  • For a thinner soup, add more vegetable broth to adjust the consistency as you like.
  • Red lentils cook quickly and break down, giving the soup a creamy texture without blending.
  • Adjust the spice levels by adding more curry powder or a pinch of chili flakes if you prefer it spicier.
  • You can substitute garbanzo beans with other beans such as cannellini or black beans for a different flavor profile.
  • Leftover soup keeps well refrigerated for up to 4 days or can be frozen for up to 3 months.

Keywords: vegan curry lentil soup, easy vegan soup, coconut milk lentil soup, cozy lentil recipe, plant-based curry soup

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