Description
Easy Coconut Curry Lentil Soup is a fast, flavorful vegan soup packed with creamy coconut milk, red lentils, and warming spices. Perfect for a quick weeknight dinner or meal prep.
Ingredients
Scale
1 tsp coconut oil
1 small sweet onion, diced
4 cloves garlic, minced
1 tsp turmeric
1 1/2 tsp curry powder
1 tsp salt
5 cups vegetable broth
1 can petite diced tomatoes, drained
1 cup red lentils
1 cup full-fat coconut milk
2 cups kale, chopped
1/2 cup cilantro, chopped
Instructions
- Heat the coconut oil in a large stock pot over medium heat.
- Add the diced onion and sautรฉ for about 4 minutes until translucent.
- Stir in the minced garlic and cook for an additional minute.
- Sprinkle in the turmeric, curry powder, and salt. Cook for 1 minute, stirring, until the spices release their aroma.
- Pour in the vegetable broth and drained diced tomatoes. Bring the mixture to a gentle boil.
- Add the red lentils and reduce the heat to medium low. Simmer for 15 minutes or until the lentils are tender.
- Stir in the coconut milk and chopped kale. Cook for 2 to 3 minutes, just until the kale wilts.
- Finish by adding the chopped cilantro and give the soup one final stir.
Notes
Rinse lentils well before using.
For a smoother texture, blend part of the soup with an immersion blender.
Add a squeeze of lime for brightness before serving.
Keeps well for meal prep and freezes beautifully.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Carbohydrates: 32g
- Protein: 13g