Delicious and easy one pot vegan meal
Full of lentils, red beans, coconut milk and vegetables. Healthy, gluten free and vegan. Delicious easy, budget friendly and quick soup.
Don’t hate me, guys. It’s the dead of winter and I’ve just had enough. Every year I get seasonal depression because Michigan just doesn’t understand the concept of sunshine in the winter.
Last year I made a pledge to save up enough money to travel for a month in February. Well, here we are.
I’m currently typing this on my computer at a vegan internet cafe, looking out at the sunny ocean in the Dominican Republic.
We’re staying in some condos and I’m very happy to have access to a kitchen. It makes traveling as a vegan so much easier.
Our first day here, we stopped at a lovely super market and grabbed as many food staples as we could: beans, rice, pasta, potatoes, leafy greens, fruits, vegetables, canned tomatoes, spices and coconut milk.
With these ingredients, you can pretty much make anything in my opinion.
Now, onto this lovely soup. This creamy coconut curry vegetable lentil soup was created from that aforementioned grocery list.
I whipped it up in about 20-25 minutes. We also made a beautiful green salad full of carrots, beans, onions and cucumbers.
It was the perfect way to settle into a new location and wipe away the stress from traveling. Have I mentioned that I hate flying. I know, it’s a curse that I’m addicted to travel, but I am scared of flying.
This soup was so comforting. The splash of lime in the end pulled it all together and brightened up the whole soup.
I also used red beans in this soup which was influenced by Dominican cuisine. I just love their red beans and rice. They add cilantro to it that is absolutely lovely.
I hope you enjoy this deliciously, comforting, creamy curry soup. I hope it helps you think of warm, sunny days during your winter evening meals.
Sharing is caring, so share this with someone you think would enjoy this soup.
Leave me a comment below with your favorite places to travel to.
More recipes to try
Creamy Curry Lentil Vegetable Soup
- 1 carrot – diced
- 1 small red onion – diced
- 2 cups of white button mushrooms – quartered
- 2 Tbsp curry powder
- 4 cloves of garlic – chopped small
- 1 cup of cooked brown lentils
- 1 can of red beans – drained and rinsed
- 2 cups of chopped kale
- 1 can of diced tomatoes
- 4 cups of water
- 1 veggie bouillon cube
- 1 tsp soy sauce
- 1 can of full fat coconut milk
- 1 lime – juiced
- Salt and pepper to taste
- Cook your lentils – 20 minutes
- Heat a soup pot & tsp of water or oil on medium heat – 3 minutes
- Sautée onions, mushrooms, carrots and curry powder – 5 minutes
- Add everything to the pot except for lime juice, kale and red beans
- Bring to a boil and simmer for 20 minutes
- Add the kale and red beans. Simmer for 5 minutes
- Squeeze on the lime juice right before serving
- Salt and pepper to taste
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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