Curry Lentil Soup
The most perfect (naturally vegan) Curry Lentil Soup in the world!! It's the perfect simple dinner and it's great for a take-to-work lunch moment!
Servings: 4 people
Ingredients
- 2 tablespoons coconut oil
- 1 yellow onion finely chopped
- 1 red bell pepper finely chopped
- 8 cloves garlic finely chopped
- 2 ½ inch piece of ginger peeled and finely chopped
- 1 tablespoon curry powder
- ½ teaspoon red pepper flakes
- ¾ cup lentils
- 14.5 ounce can crushed tomatoes
- ½ cup cilantro finely chopped, plus more for garnish
- kosher salt and freshly cracked black pepper to taste
- 13.5 ounce can unsweetened coconut milk
- lime wedges for serving
Instructions
- Heat the oil in a medium dutch oven over medium heat. Add the onion and bell pepper and sauté, stirring occasionally, until golden brown, about 10 minutes.
- Add garlic, ginger, curry powder, and red pepper flakes and cook until fragrant, about 2 minutes. Add the lentils and cook for about 1 minute more, stirring occasionally.
- Add tomatoes, cilantro, 2½ cups water and season with salt and pepper. Set aside a few tablespoons of the coconut milk and add remaining coconut milk to dutch oven.
- Bring the mixture to a boil and reduce heat to simmer, stirring occasionally, until lentils are soft but not mushy, 20-25 minutes. Taste and adjust salt and pepper as needed.
- To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with plenty of cilantro. Serve with lots of lime wedges.
Notes
You can use any color lentils you have on hand! And some goes for curry powder… red, yellow and green all work in this recipe interchangeably!
Nutrition
Calories: 212kcal | Carbohydrates: 27g | Protein: 10g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 10mg | Potassium: 448mg | Fiber: 12g | Sugar: 2g | Vitamin A: 247IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 3mg