Description
A rich and comforting vegan soup made with red lentils, creamy coconut milk, and aromatic curry spices for a nourishing and flavorful meal.
Ingredients
- 1 cup red lentils
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder or curry paste
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1 can (400 ml) coconut milk
- 4 cups vegetable broth
- 1 can (400 g) diced tomatoes
- 2 carrots, diced
- 2 cups spinach or kale
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon or lime juice
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, garlic, and ginger until softened and fragrant.
- Add curry powder, cumin, and turmeric, stirring for about 1 minute.
- Stir in lentils, diced tomatoes, carrots, coconut milk, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes until lentils are soft.
- Add spinach or kale and cook until wilted.
- Season with salt, black pepper, and lemon or lime juice.
- Serve warm.
Notes
- Blend part of the soup for a creamier texture.
- Add sweet potatoes for extra heartiness.
- Adjust spice level with chili flakes or fresh chilies.
- Add extra broth when reheating if the soup thickens.
- Freezes well for up to 2 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
