Quick Lentil Soup with Curry Spices
This soup doesn’t whisper flavor, it screams it. Lentils, meet curry spice—because your palate deserves more excitement than your group chat. You dump everything in one pot, and magic happens. It’s steamy, comforting, and bold—basically your dream date, minus the commitment. The spices warm your soul, the lentils keep you full, and the minimal cleanup keeps you sane. It’s fast, fabulous, and makes your kitchen smell like you actually know what you’re doing. No bland nonsense here—just a rich, aromatic vegan dish that delivers flavor with zero emotional baggage.
Quick Lentil Soup with Curry Spices
A bold, aromatic vegan lentil soup with curry spices that hits hard in flavor and kindness—just like your best friend should.
Ingredients
- 1 tbsp olive oil
- 1 yellow onion chopped
- 2 garlic cloves minced
- 1 tsp grated ginger
- 1 cup red lentils rinsed
- 3½ cups vegetable broth
- 1 cup canned coconut milk
- 1½ tsp curry powder
- ½ tsp ground turmeric
- ½ tsp cumin
- Salt and pepper to taste
- ½ lemon juiced
- 2 tbsp fresh cilantro optional
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, sauté until soft and you start questioning your life choices.
- Stir in garlic and ginger. Cook for 1 minute—until your kitchen smells like an exotic dream.
- Add curry powder, turmeric, cumin. Stir until everything looks golden and fabulous.
- Toss in red lentils, broth, and coconut milk. Stir.
- Bring to a boil, then reduce heat and simmer for 25 minutes.
- Stir occasionally, because you care.
- When lentils are soft and loving, add salt, pepper, and lemon juice.
- For creaminess, blend half the soup. Or don’t. You’re the boss.
- Garnish with fresh cilantro and serve warm, ideally while judging a reality show.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 290
- Total Fat: 9g
- Saturated Fat: 3.5g
- Carbohydrates: 37g
- Fiber: 9g
- Protein: 14g
💊 Vitamins & Minerals (Per Serving)
- Iron: 22%
- Vitamin A: 18%
- Folate: 36%
- Potassium: 19%
- Vitamin C: 14%
💡 Additional Notes/Tips
- Add a pinch of cayenne if you’re feeling spicy.
- Use green or brown lentils, but adjust cooking time.
- A swirl of extra coconut milk? Always yes.
- Pairs beautifully with naan, sarcasm, and a glass of wine.
- Leftovers keep 3 days. Flavor only gets sassier.
