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Vegan Coconut Curry Lentil Soup

Vegan Coconut Curry Lentil Soup

Vegan coconut curry lentil soup with warm spices. 100% plant based cozy comfort in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 440
Ingredients Method Notes

Ingredients
  

  • 2 tbsp coconut oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 2 tbsp fresh ginger grated
  • 2 tbsp curry powder
  • 1 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/4 tsp chili flakes optional
  • 1.5 cups red lentils rinsed twice
  • 4 cups vegetable broth
  • 1 can (13.5 oz) full fat coconut milk
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh cilantro chopped
  • salt and pepper to taste

Method
 

  1. **Saute.** Heat coconut oil in a large pot over medium heat. Cook onion 5 minutes until soft.
  2. **Bloom.** Add garlic, ginger, curry powder, turmeric, cumin, and chili flakes. Stir 30 seconds until fragrant.
  3. **Simmer.** Add lentils and broth. Bring to a boil, reduce to simmer, and cook 20 minutes, stirring occasionally, until lentils break down.
  4. **Coconut.** Stir in full fat coconut milk. Simmer 5 more minutes to meld flavors.
  5. **Brighten.** Off heat, stir in lime juice. Season with salt and pepper to taste.
  6. **Serve.** Ladle into bowls. Top with fresh cilantro and a drizzle of coconut milk.

Notes

Rinse red lentils twice before cooking. Rinsed lentils foam less and cook cleaner. Vegan swap: coconut milk replaces heavy cream here, keeping the soup dairy free. Store in an airtight container in the fridge for up to 5 days.