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
- 1 14.5 ounce can crushed tomatoes
- ½ cup cilantro finely chopped, plus more for garnish
- kosher salt and freshly cracked black pepper to taste
- 1 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
I was somewhat skeptical of lentils as a kid – but mix it with coconut milk and curry and a TON of garlic and ginger and I could eat this every day.
Nutrition
Calories: 245kcal | Carbohydrates: 35g | Protein: 12g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 146mg | Potassium: 749mg | Fiber: 14g | Sugar: 7g | Vitamin A: 468IU | Vitamin C: 16mg | Calcium: 82mg | Iron: 5mg