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- 1 cup red lentils, rinsed - 1 tablespoon coconut oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 1 tablespoon curry powder - 1 teaspoon ground turmeric - Salt and pepper to taste - 1 can (14 oz) coconut milk - 4 cups vegetable broth - 1 medium carrot, diced - 1 cup frozen peas - Fresh cilantro, for garnish - Juice of 1 lime To make this soup, gather your ingredients first. The main stars are red lentils, onion, and coconut milk. The spices bring warmth and flavor. Curry powder and turmeric give a nice kick. Salt and pepper balance everything out. The carrot adds texture, and peas bring sweetness. Finally, fresh cilantro and lime juice brighten the dish. With these ingredients, you can create a delicious, healthy meal in just twenty minutes. {{ingredient_image_1}} - Heat 1 tablespoon of coconut oil in a large pot over medium heat. - Once the oil melts, add 1 medium diced onion and sauté for 2-3 minutes until soft. - Next, stir in 2 minced garlic cloves and 1 tablespoon of minced ginger. Cook for 1 more minute. - Now, add 1 tablespoon of curry powder and 1 teaspoon of ground turmeric. - Stir well to coat the onions and let the spices cook for another minute. This step brings out the deep flavors. - Incorporate 1 cup of rinsed red lentils, 1 diced medium carrot, 1 can of coconut milk, and 4 cups of vegetable broth. - Stir everything together until well mixed. Increase the heat to bring the soup to a gentle boil. - Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes or until the lentils are tender. - After 15 minutes, add 1 cup of frozen peas and stir to combine. - Season with salt and pepper to taste. Let it cook for another 2-3 minutes. - Remove the pot from heat and add the juice of 1 lime. Stir well to combine all the flavors. Serve hot, garnished with fresh cilantro. - Use fresh ingredients for best flavor. Fresh veggies and herbs make a big difference. - Adjust spice levels according to your taste. If you love heat, add more curry powder or chili. - Garnish with cilantro and lime wedges. This adds color and a fresh taste. - Pair with bread or rice for a complete meal. A slice of crusty bread soaks up the soup perfectly. - A heavy-bottomed pot works best for even cooking. This helps prevent burning and sticking. - Use a sharp knife for prep. It makes chopping quick and easy. A ladle is great for serving the soup. Pro Tips Store lentils properly: Keep your red lentils in an airtight container in a cool, dark place to preserve their freshness. Customize your spices: Feel free to adjust the curry powder and turmeric to match your spice preference; adding a pinch of cayenne can give it an extra kick. Enhance the flavor: For more depth, consider adding a splash of soy sauce or tamari to the soup just before serving. Make it a meal: Serve the soup over cooked rice or quinoa for a heartier dish that’s filling and nutritious. {{image_2}} You can swap the red lentils for other legumes. Try chickpeas or black beans for a twist. If you want grains, use quinoa or brown rice instead. They cook well with the flavors of the soup. For coconut milk, you can use almond milk or soy milk. These alternatives work great for different diets. Just remember, they may change the soup's taste a bit. Add fresh herbs like cilantro or basil for extra freshness. These herbs boost the flavor and make it look nice too. You can also sprinkle in more spices. Consider cumin or paprika for a different kick. Want to add more veggies? Try bell peppers, spinach, or sweet potatoes. They will add color and nutrition to your soup. To make this soup creamier, blend a portion of it. Use an immersion blender for a smooth texture. You can also add more coconut milk for richness. If you prefer a thicker soup, add mashed potatoes or a spoonful of flour. This will give it a hearty feel. Adjust the broth to get your desired consistency. If the soup is too thick, add more broth little by little. If it's too thin, simmer it longer to let it reduce. To store leftovers, let the soup cool. Use an airtight container. I recommend glass containers for easy reheating. Always label your container with the date. This way, you’ll know when to eat it. For freezing, pour the cooled soup into freezer-safe bags. Remove as much air as possible before sealing. This helps prevent freezer burn. You can freeze the soup for up to three months. To defrost, place it in the fridge overnight or use the microwave. When reheating, I suggest using a pot on the stove. Heat it on medium-low to avoid burning. Stir often to keep it from sticking. If the soup seems thick, add a splash of vegetable broth. This will help maintain the flavor and texture. You can also use the microwave. Heat in short bursts, stirring in between. Yes, you can make this soup ahead of time. It stores well in the fridge. To store, let it cool first. Then, put it in an airtight container. You can keep it for up to five days. When you are ready to eat, just reheat it on the stove or in the microwave. Stir well and check the temperature. If it is too thick, add a splash of water or broth. Absolutely! This soup is gluten-free. It uses lentils and vegetables, which are all gluten-free. Always check labels on broth or any added ingredients. Some brands may add gluten. Most vegetable broths are gluten-free, but it is best to confirm. This soup lasts about five days in the fridge. Make sure to store it in an airtight container. Check for signs of spoilage. If it smells off or has a strange color, it’s best to toss it. Before eating, always reheat it until it is hot. Yes, you can add protein to this soup. Tofu is a great choice. You can use firm or extra-firm tofu. Cut it into cubes and add it when you add the peas. Chickpeas also work well. Drain and rinse them before adding. If you want more options, try adding cooked quinoa or lentils. They blend perfectly with the flavors. This blog post covered a delightful lentil soup recipe using simple, wholesome ingredients. We explored each step, from preparing the base to adding flavors and final touches. You can adjust spices and serve it with bread or rice. Remember, fresh ingredients enhance taste. You can also experiment with substitutions and variations. Whether storing leftovers or making changes, this recipe fits your needs. Enjoy cooking this healthy meal that is both tasty and filling!

Twenty Minute Vegan Curry Lentil Soup

A quick and flavorful vegan soup made with lentils and coconut milk, perfect for a healthy meal.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Vegan
Servings 4

Ingredients
  

  • 1 cup red lentils, rinsed
  • 1 tablespoon coconut oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 can (14 oz) coconut milk
  • 4 cups vegetable broth
  • 1 medium carrot, diced
  • 1 cup frozen peas
  • to taste salt and pepper
  • for garnish fresh cilantro
  • 1 lime Juice of

Instructions
 

  • In a large pot, heat the coconut oil over medium heat. Once melted, add the diced onion and sauté for 2-3 minutes until softened.
  • Stir in the minced garlic and ginger, cooking for another minute until fragrant.
  • Add the curry powder and ground turmeric, stirring well to coat the onions. Cook for an additional minute to enhance the spices' flavors.
  • Incorporate the rinsed lentils, diced carrot, coconut milk, and vegetable broth. Stir well to combine all ingredients.
  • Increase the heat to bring the soup to a gentle boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for 15 minutes or until the lentils are tender.
  • After simmering, add the frozen peas and stir to incorporate. Season with salt and pepper to taste. Allow the soup to cook for an additional 2-3 minutes.
  • Remove from heat, add juice of 1 lime, and stir to combine.
  • Serve hot, garnished with fresh cilantro.

Notes

Ladle the soup into bowls and sprinkle with cilantro; serve with lime wedges on the side for an extra zing.
Keyword curry, lentils, quick meal, soup, vegan