Vegan Coconut Curry Red Lentil Soup

Name: Vegan Coconut Curry Red Lentil Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 1 1/2 tablespoons olive oil; 1 1/2 tablespoons curry powder (or up to 2T if you are a big curry fan); 3/4 teaspoon cinnamon; 1 1/2 onion, chopped; 3 carrots, peeled and diced; 3 teaspoons fresh ginger, grated; 3 garlic cloves, chopped; 3 teaspoons salt; 1 1/2 teaspoons sugar; 1/2 cup tomato paste; 10 1/2 cups water; 1 (22 1/2 ounce) can coconut milk; 3 cups red lentils; 1 (22 1/2 ounce) can garbanzo beans, drained (chickpeas); 1 1/2 tablespoons fresh lime juice; 1 1/2 to taste fresh cilantro (for garnish); 1 1/2 to taste lime wedge (for garnish)

Submitted by Chef #437873

"This hearty and flavorful soup is delicious, filling and healthy. Great as a thick winter soup with naan bread, or as a dahl/stew with rice."

Download

Ready In:: 50mins
Ingredients:: 17
Serves:: 12

ingredients

1 ¹⁄₂ tablespoons olive oil
1 ¹⁄₂ tablespoons curry powder (or up to 2T if you are a big curry fan)
³⁄₄ teaspoon cinnamon
1 ¹⁄₂ onion, chopped
3 carrots, peeled and diced
3 teaspoons fresh ginger, grated
3 garlic cloves, chopped
3 teaspoons salt
1 ¹⁄₂ teaspoons sugar
¹⁄₂ cup tomato paste
10 ¹⁄₂ cups water
1 (22 1/2 ounce) can coconut milk
3 cups red lentils
1 (22 1/2 ounce) can garbanzo beans, drained (chickpeas)
1 ¹⁄₂ tablespoons fresh lime juice
1 ¹⁄₂ to taste fresh cilantro (for garnish)
1 ¹⁄₂ to taste lime wedge (for garnish)

directions

To a large pot or dutch oven over medium heat, add the oil. Add the curry powder and cinnamon and cook, stirring often, until the spices are fragrant, about 2 minutes.
Add the onion and cook 2-3 minutes, followed by the carrots, ginger, and garlic, salt, sugar, and tomato paste. Cook, stirring, for 2 minutes more.
Pour in the water, coconut milk, lentils, and chickpeas. Stir and bring to a simmer. Cook uncovered, stirring occasionally, for 25 minutes or until the lentils are tender and the soup has thickened.
At the very end, stir in the lime juice. Taste for seasoning and serve with fresh cilantro and lime wedges.

Questions & Replies

Got a question? Share it with the community!

Reviews

This is absolutely FABULOUS! I doubled the curry because I'm a big fan. However, I omitted the ginger as I dislike it. The soup came out absolutely perfect. This was very flavorful and definitely "hit the spot". I will make this weekly for sure!

Momma O
My family and I just recently went vegetarian and I have been looking for great tasting soups. This one was a hit for us! It's a very flavorful and satisfying. I added a couple of teaspoons of Thai Chile Paste and a Tablespoon of Sriracha Chili Sauce for a kick. Thanks for sharing:)

Kristin B.