The most perfect (naturally vegan) Curry Lentil Soup in the world!! It's the perfect simple dinner and it's great for a take-to-work lunch moment!
Prep Time5mins
Cook Time35mins
Total Time40mins
Course: Soup
Cuisine: Indian
Keyword: curry lentil soup, lentil curry soup, curried lentil soup, vegan curry soup, vegan lentil soup, lentil soup, how to many a lentil soup, easy lentil soup recipes, lentil soup with curry
Servings: 4people
Author: Gaby
Ingredients
2tablespoonscoconut oil
1yellow onion,finely chopped
1redbell pepperfinely chopped
8clovesgarlic,finely chopped
2 1/2 inchpiece of ginger,peeled and finely chopped
1tablespooncurry powder
1/2teaspoonred pepper flakes
3/4cuplentils
114.5 ounce cancrushed tomatoes
1/2cupcilantrofinely chopped, plus more for garnish
kosher salt and freshly cracked black pepper to taste
113.5 ounce canunsweetened coconut milk
lime wedges for serving
Instructions
Heat the oil in a medium dutch oven over medium heat. Add the onion and bell pepper and sauté, stirring occasionally, until golden brown, about 10 minutes.
Add garlic, ginger, curry powder, and red pepper flakes and cook until fragrant, about 2 minutes. Add the lentils and cook for about 1 minute more, stirring occasionally.
Add tomatoes, cilantro, 2½ cups water and season with salt and pepper. Set aside a few tablespoons of the coconut milk and add remaining coconut milk to dutch oven.
Bring the mixture to a boil and reduce heat to simmer, stirring occasionally, until lentils are soft but not mushy, 20-25 minutes. Taste and adjust salt and pepper as needed.
To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with plenty of cilantro. Serve with lots of lime wedges.