Description
This Vegan Curry Lentil Soup is a hearty, flavorful dish combining creamy coconut milk, fragrant curry spices, and nutritious red lentils and chickpeas. Ready in just 20 minutes, it's a perfect quick and wholesome meal for any day.
Ingredients
Main Ingredients
- 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, to taste
- Fresh cracked pepper, to taste
- Fresh chopped cilantro for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a dutch oven over medium heat. Add diced onions along with a pinch of salt and pepper. Sauté for 3-4 minutes, stirring frequently until onions are softened and translucent.
- Add Spices and Garlic: Add minced garlic, curry powder, cumin, ground ginger, and ground cinnamon to the pot. Cook for 1 minute, stirring constantly to release the spices' flavors without burning.
- Deglaze the Pan: Pour a small splash of vegetable broth into the pot and scrape the bottom with a wooden spoon to loosen any browned bits, enhancing the soup’s depth of flavor.
- Add Lentils, Chickpeas, and Liquids: Stir in the chickpeas, split red lentils, full-fat coconut milk, and the remaining vegetable broth until everything is combined well.
- Simmer Soup: Increase heat to bring the soup to a simmer. Lower heat to medium-low and cook for about 5 minutes, stirring occasionally, until the lentils are fully cooked and tender.
- Finish and Serve: Stir in the freshly squeezed lime juice to brighten the soup. Taste and season with additional salt and freshly cracked pepper if needed. Garnish with fresh chopped cilantro and serve hot.
Notes
- Use full-fat coconut milk for a richer and creamier soup; light coconut milk can be substituted but will result in a thinner texture.
- If you like a thicker soup, reduce the amount of broth slightly or cook longer to evaporate some liquid.
- This soup can be stored in the refrigerator for up to 4 days and reheated on the stovetop or microwave.
- For extra heat, add a pinch of cayenne pepper or a diced chili when adding the spices.
- To make this gluten-free, ensure vegetable broth is gluten-free certified.
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Indian-inspired
