Vegan Coconut Curry Lentil Soup
The ultimate comfort food, Vegan Coconut Curry Lentil Soup combines rich flavors with nourishing ingredients. This easy weeknight dinner is creamy, hearty, and bursting with spices. Make it tonight and warm your soul!
Equipment
- Grater
- Chef's Knife
- Large Pot
- Wooden Spoon
- Skillet
- Saucepan
- Cutting Board
Ingredients
- 1 unit yellow onion
- 5 cloves garlic
- 2 inch piece ginger
- 2 Tbsp curry powder
- 14 oz coconut milk regular, unsweetened
- 4 cups vegetable broth
- 15 oz diced tomatoes
- 1 cup red lentils
- 2-3 cups lacinato kale or spinach
- Fresh lemon/lime juice
- cilantro
- cashews
- vegan yogurt plain & unsweetened
Instructions
- Dice the onion finely. A sharp knife will make this task easier, and aim for uniform pieces so they cook evenly.
- In a stockpot over medium-high heat, sauté the onion for about 7 to 8 minutes. If you’re using a no-oil sauté method, consider adding 3 tablespoons of water or broth to keep it moist, adjusting as needed.
- Meanwhile, mince the garlic and grate the ginger. Make sure to use fresh ingredients for the best flavor.
- Once the onion is translucent, add the garlic, ginger, and curry powder. Stir everything together and sauté for an additional 2 to 3 minutes, allowing the spices to bloom and release their aroma.
- Now, add in the coconut milk, diced tomatoes, vegetable broth, and red lentils that have been rinsed and drained. Stir well to combine.
- Bring the mixture to a light boil. Keep an eye on it as you want it to bubble gently.
- Once it’s boiling, reduce the heat to low. Cover the pot and let it simmer for about 25 minutes. During this time, the red lentils will soften and the flavors will meld beautifully.
- In the last 5 minutes of cooking, add the roughly chopped kale. This will wilt down perfectly while still maintaining some of its texture.
- After 25 minutes, taste and season with salt and pepper to your liking. The soup should be creamy and flavorful.
- Serve hot, garnished with a squeeze of fresh lemon or lime juice, a sprinkle of cilantro, a few cashews, and a dollop of vegan yogurt. Enjoy every spoonful!
Notes
Serve with vegan naan or flatbread if desired.