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–+ servings

Vegan Curry Lentil Soup

A hearty and flavorful vegan soup made with lentils and aromatic spices, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: main, Soup
Cuisine: Indian
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 inch ginger grated
  • 2 medium carrots diced
  • 1 medium bell pepper diced
  • 1 cup spinach fresh or frozen
Legumes and Grains
  • 1 cup red lentils rinsed
  • 4 cups vegetable broth or water
Spices
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
Liquids
  • 1 can coconut milk full-fat for creaminess

Method
 

Prepare the Vegetables
  1. In a large pot, heat a splash of oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  3. Add the diced carrots and bell pepper, cooking for an additional 5 minutes.
Cook the Lentils
  1. Add the rinsed red lentils, vegetable broth, curry powder, cumin, turmeric, salt, and black pepper to the pot. Stir well.
  2. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 20 minutes, or until the lentils are tender.
Finish the Soup
  1. Stir in the coconut milk and spinach, cooking for an additional 5 minutes until the spinach is wilted.
  2. Taste and adjust seasoning if necessary. Serve hot.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 10gFiber: 12gSugar: 5g

Notes

This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat gently before serving.

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