Vegan Coconut Curry Lentil Soup
User Reviews
4.9
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
5 medium bowls
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Calories
361 kcal
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Course
Main Course, Soup
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Cuisine
Indian, Vegan, gluten-free
Vegan Coconut Curry Lentil Soup
Description
Vegan Coconut Curry Lentil Soup features a blend of sautéed onion, garlic, and ginger with mild curry powder that builds a fragrant base. Red lentils simmer tenderly in coconut milk and vegetable broth, enriched with diced tomatoes. Near the end, chopped Lacinato kale adds a subtle bitterness and bright green color. The final soup is creamy with a gentle spice and a combination of tender lentils and leafy greens.
This coconut curry lentil soup suits chilly days or whenever a nourishing, plant-based meal is desired. It's filling enough to serve on its own or alongside vegan flatbreads or naan for dipping. The soup offers a balanced blend of creamy, savory, and slightly tangy flavors when topped with a squirt of lime or a dollop of vegan yogurt.
For ease, water can be used to sauté the onions without oil. The lentils should be rinsed and drained before adding. Fresh lime juice and chopped cilantro brighten the soup just before serving. Leftovers store well refrigerated and can be gently reheated.
Ingredients
- 1 yellow onion
- 5 cloves garlic
- 2 inch ginger piece
- 2 Tbsp. curry powder (I use mild)
- 14 oz. coconut milk regular, unsweetened, can
- 4 cups vegetable broth
- 15 oz. diced tomatoes or petite diced, crushed, etc, canned
- 1 cup red lentils (uncooked)
- 2-3 cups Lacinato kale (or spinach)
Toppings (optional):
- lemon juice fresh lemon and lime juice; yogurt plain and unsweetened
- lime juice
- cilantro
- cashews
- vegan yogurt
Instructions
- Dice onion.
- In a stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
- Meanwhile, mince garlic and grate ginger.
- When onion is translucent, add garlic, ginger, and curry powder. Stir and sauté 2-3 minutes.
- Add coconut milk, diced tomatoes, broth, and red lentils (rinsed and drained).
- Bring to a light boil. Then reduce heat, cover, and simmer for 25 minutes.
- Add roughly chopped kale during the last 5 minutes of cook time. Salt/pepper to taste.
Notes
- Use water or broth to sauté onions for an oil-free version.
- Rinse and drain lentils before adding to the soup for a cleaner taste.
- Add kale in the last 5 minutes of simmering to keep its texture.
- Serve with vegan naan or flatbread to complement the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5medium bowls
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 38g | 13% |
| Protein | 13g | 26% |
| Fat | 20g | 31% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 847mg | 18% |
| Fiber | 15g | 60% |
| Sugar | 8g | 16% |
| Vitamin A | 1378IU | 28% |
| Vitamin C | 25mg | 28% |
| Calcium | 94mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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