Vegan Curried Lentil Soup
A flavorful, creamy soup made with hearty lentils, aromatic curry spices, and a dash of coconut milk. Wholesome, satisfying, and effortlessly chic.
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 1/2 cups dried red lentils rinsed
- 4 cups vegetable broth
- 1 can 14 oz coconut milk
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onions for 5 minutes until soft and your kitchen smells like a spice market.
- Add garlic and ginger, cook for another minute.
- Stir in curry powder, cumin, and turmeric—smell that? It’s flavor magic.
- Toss in lentils, then pour in vegetable broth. Bring to a simmer.
- Let it cook for 20 minutes, until lentils are tender and smelling divine.
- Stir in coconut milk and lemon juice, cook for another 5 minutes.
- Optional: Use an immersion blender to blend until smooth or leave it chunky.
- Season with salt, pepper, and top with cilantro.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 38g
- Fiber: 15g
- Protein: 12g
Vitamins and Minerals (% Daily Value Per Serving)
- Vitamin A: 40%
- Vitamin C: 20%
- Iron: 25%
- Folate: 20%
- Magnesium: 15%
Additional Notes & Tips to Enhance Flavor
- Throw in a pinch of chili flakes for a spicy twist—your taste buds won’t mind.
- Add a squeeze of lime juice for an extra pop of freshness.
- This soup gets better the longer it sits—perfect for meal prep.
- Pair it with naan or rice for an even cozier vibe.
- Freeze leftovers for when you’re too lazy to cook again (which will be tomorrow).