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–+ servings

Vegan Curry Lentil Soup

A hearty and nutritious vegan soup made with lentils, vegetables, and aromatic spices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: main, Soup
Cuisine: Indian, Vegan
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 tablespoon olive oil for sautéing
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 medium carrot diced
  • 1 medium celery stalk diced
  • 1 medium bell pepper diced
  • 1 cup spinach fresh or frozen
Lentils and Spices
  • 1 cup green or brown lentils rinsed
  • 4 cups vegetable broth or water
  • 1 tablespoon curry powder adjust to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper adjust to taste
Garnish
  • 1/4 cup coconut milk for creaminess
  • 2 tablespoons fresh cilantro chopped

Method
 

Prepare the Vegetables
  1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
  2. Stir in minced garlic, carrot, celery, and bell pepper. Cook for another 5 minutes until vegetables soften.
Cook the Lentils
  1. Add rinsed lentils, vegetable broth, curry powder, cumin, turmeric, salt, and pepper to the pot. Bring to a boil.
  2. Reduce heat to low, cover, and simmer for 25 minutes or until lentils are tender.
Finish the Soup
  1. Stir in spinach and cook for an additional 5 minutes until wilted.
  2. Remove from heat and stir in coconut milk for creaminess.
Serve
  1. Ladle soup into bowls and garnish with fresh cilantro. Enjoy!

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 7gSaturated Fat: 3gFiber: 15gSugar: 5g

Notes

This soup can be stored in the refrigerator for up to 5 days and freezes well for up to 3 months.

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