Description
This vegan curry lentil soup is a fast, comforting meal made with pantry staples, warm curry spices, garbanzo beans, split red lentils, and creamy coconut milk.
Ingredients
Scale
- 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
- kosher salt
- fresh cracked pepper
- fresh chopped cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat and add onion with a pinch of salt and pepper, sautéing for 3–4 minutes.
- Add garlic, curry powder, cumin, ginger, and cinnamon and cook for 1 minute, stirring constantly.
- Deglaze the pot with a splash of vegetable broth, scraping the bottom.
- Add lentils, garbanzo beans, coconut milk, and remaining broth and stir to combine.
- Bring to a simmer and cook for about 5 minutes until lentils are tender.
- Stir in lime juice, garnish with cilantro, and serve.
Notes
- Use full fat coconut milk for the creamiest texture.
- Stir occasionally while simmering to prevent sticking.
- Adjust salt and spice levels to taste before serving.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: Indian
Nutrition
- Serving Size: 1/6 of soup
- Calories: 362
- Sugar: 2.5 g
- Sodium: 575.1 mg
- Fat: 19.2 g
- Saturated Fat: 15 g
- Unsaturated Fat: 4.2 g
- Trans Fat: 0 g
- Carbohydrates: 38.4 g
- Fiber: 7.9 g
- Protein: 13.4 g
- Cholesterol: 0 mg