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.