Vegan Curry Lentil Soup
A delicious and nutritious soup packed with protein-rich lentils, vibrant vegetables, and warm spices, perfect for any plant-based meal.
Ingredients
Main Ingredients
- 1 cup green lentils Rinsed under cold water
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 medium carrots, diced
- 1 large bell pepper, diced
- 2 tablespoons curry powder Adjust to taste
- 1 teaspoon cumin
- 4 cups vegetable broth
- 1 can coconut milk Full-fat for richer flavor
- to taste Salt and pepper
- to garnish Fresh cilantro
Instructions
Preparation
- Rinse the lentils under cold water.
- In a large pot, sauté onion, garlic, and ginger until fragrant.
- Add carrots and bell pepper, cooking until softened.
- Stir in curry powder and cumin, cooking for 1 minute.
Cooking
- Add lentils, vegetable broth, and coconut milk.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes.
- Season with salt and pepper to taste.
Serving
- Garnish with fresh cilantro before serving.
Notes
Leftover Vegan Curry Lentil Soup can be stored in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze it for up to 3 months.