Description
A comforting and flavorful vegan soup featuring creamy coconut milk and hearty lentils.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp curry powder
- 1/2 tsp turmeric
- 1/4 tsp red pepper flakes (optional)
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 (13.5 ounce) can full-fat coconut milk
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic, ginger, curry powder, turmeric, and red pepper flakes (if using). Cook for 1 minute more.
- Stir in red lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils are tender.
- Stir in coconut milk and season with salt and pepper. Heat through.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
- Adjust the red pepper flakes to your spice preference.
- For a smoother soup, blend a portion of the soup with an immersion blender.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 10g
- Sodium: 75mg
- Fat: 20g
- Saturated Fat: 17g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg