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Coconut Curry Lentil Soup

A close-up of a bowl of delicious Coconut Curry Lentil Soup, garnished with fresh cilantro and black pepper.
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A warm and comforting vegan soup featuring tender lentils simmered in creamy coconut milk with aromatic curry spices. Perfect for a hearty and satisfying plant-based meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup red lentils, rinsed
  • 4 cups vegetable broth
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
  2. Add garlic and ginger and cook for 1 minute more until fragrant.
  3. Stir in curry powder, turmeric, cumin, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly.
  4. Add rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until lentils are tender.
  5. Stir in coconut milk, salt, and pepper. Heat through gently, but do not boil.
  6. Taste and adjust seasoning as needed.
  7. Serve hot, garnished with fresh cilantro.

Notes

  • For a thicker soup, use less vegetable broth.
  • For a thinner soup, add more vegetable broth or water.
  • You can add other vegetables like carrots, celery, or spinach along with the onions.
  • Adjust the amount of cayenne pepper to your spice preference.

Nutrition

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