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Vegan Curry Lentil Soup Recipe

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4.2 from 9 reviews

This hearty Vegan Curry Lentil Soup is a comforting blend of classic curry spices, garbanzo beans, and red lentils simmered in creamy coconut milk and vegetable broth. Perfect for a quick, nutritious meal, it delivers rich flavors and wholesome ingredients, all ready in just 20 minutes.

Ingredients

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

Finishing Touches

  • Juice of 1 lime (about 2 tablespoons)
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste
  • Fresh chopped cilantro for garnish

Instructions

  1. Sauté Onions: Heat olive oil in a Dutch oven over medium heat. Add diced onions, season with a pinch of kosher salt and freshly cracked black pepper, and sauté for 3-4 minutes, stirring frequently until softened and fragrant.
  2. Add Aromatics and Spices: Stir in minced garlic, curry powder, cumin, ground ginger, and ground cinnamon. Cook for 1 minute while stirring continuously to toast the spices and release their flavors.
  3. Deglaze the Pan: Pour a splash of vegetable broth into the pot and scrape the bottom with a wooden spoon to lift any browned bits, enhancing the soup’s depth of flavor.
  4. Add Lentils and Liquids: Add the drained garbanzo beans, split red lentils, coconut milk, and the remaining vegetable broth. Stir well to combine all ingredients evenly.
  5. Simmer the Soup: Increase heat to bring the mixture to a simmer, then lower to medium-low. Let it simmer gently for 5 minutes, stirring occasionally, until the lentils are cooked through and tender.
  6. Finish and Serve: Remove from heat, stir in fresh lime juice for brightness, garnish with chopped fresh cilantro, and serve warm for a comforting and flavorful meal.

Notes

  • Use full-fat coconut milk for creaminess, but light coconut milk can be substituted for a lower-fat option.
  • If you prefer a thicker soup, reduce the broth amount or simmer a bit longer to concentrate flavors.
  • Adjust spice levels by adding more curry powder or a pinch of chili flakes for heat.
  • Red lentils cook quickly and tend to break down, giving the soup a creamy texture without blending.
  • This soup can be refrigerated for up to 4 days or frozen for up to 3 months.

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