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Curry Lentil Soup

vegan curry lentil soup bowl
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This vegan curry lentil soup is cozy, comforting, and packed with nutritious pantry staples like red lentils, chickpeas, coconut milk, and warm curry spices.

Ingredients

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  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 6 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1 cup split red lentils
  • 1 (15 oz.) can garbanzo beans, drained
  • 1 (13.5 oz.) can full fat coconut milk
  • 32 oz. vegetable broth
  • Juice of 1 lime (about 2 tablespoons)
  • Kosher salt
  • Fresh cracked pepper
  • Fresh chopped cilantro for garnish

Instructions

1. Heat olive oil in a dutch oven over medium heat. Add onions along with a pinch of salt and pepper. Saute for 3-4 minutes, stirring frequently.

2. Add garlic, curry powder, cumin, ginger, and cinnamon and cook for 1 minute, stirring frequently.

3. Deglaze the pan with a splash of broth, scraping all the yummy bits off the bottom of the pan.

4. Add chickpeas, lentils, coconut milk and remaining broth. Stir to combine.

5. Turn up heat and bring to a simmer.

6. Simmer over medium to medium low heat for 5 minutes, stirring occasionally, until the lentils are cooked through.

7. Stir in fresh squeezed lime juice, garnish with fresh cilantro and enjoy!

Notes

For extra flavor, try toasting the spices before adding liquid. This soup keeps well in the fridge for up to 5 days and freezes beautifully for easy meal prep.

Nutrition

Find it online: https://paulakitchen.com/curry-lentil-soup/