Creamy Curry Coconut Red Lentil Soup
Creamy and delicious curry lentil vegetable. One pot easy weeknight meal.
Servings: 10 cups
Calories: 202kcal
Ingredients
- 1 teaspoon coconut oil
- ½ large red onion diced
- 2 tablespoons curry powder
- ½ teaspoon cayenne pepper or to taste
- ½ teaspoon turmeric powder
- 1 teaspoon ginger powder
- 1 carrot peeled and diced
- 2 cups dry red lentils
- 6 cups vegetable broth
- 4 cloves of garlic minced
- 15 ounces crushed tomatoes (one can)
- 1 teaspoon soy sauce
- 15 ounces light coconut milk (one can) or full fat
- 1 cup of chopped kale
- ½ lime juiced
- ¼ cup fresh cilantro chopped
Instructions
Stove top directions
- Add oil to a large pot and heat on medium heat. Add the diced onions once the oil is heated up and sauté until golden brown.1 teaspoon coconut oil, ½ large red onion
- Move the onions to the side and add your spices and let them toast for 30 seconds. This will enhance their flavors. Stir the whole time.2 tablespoons curry powder, ½ teaspoon cayenne pepper, ½ teaspoon turmeric powder, 1 teaspoon ginger powder
- Add the lentils, carrots, garlic, vegetable broth and crushed tomatoes and stir. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the lentils and carrots are cooked.1 carrot, 2 cups dry red lentils, 6 cups vegetable broth, 4 cloves of garlic, 15 ounces crushed tomatoes (one can)
- Add in the chopped kale and cilantro and let it wilt for 30 seconds. Pour in the coconut milk, soy sauce and lime juice and stir for 1 minute.1 teaspoon soy sauce, 15 ounces light coconut milk (one can), 1 cup of chopped kale, ½ lime, ¼ cup fresh cilantro
- Taste and add any extra salt or soy sauce as needed. Top with more fresh cilantro and lime wedges. Serve as is or over rice.
Instant pot directions
- Add oil to pressure cooker and heat on medium heat. Add the diced onions once the oil is heated up and sauté until golden brown.1 teaspoon coconut oil, ½ large red onion
- Move the onions to the side and add your spices and let them toast for 30 seconds. This will enhance their flavors. Stir the whole time.2 tablespoons curry powder, ½ teaspoon cayenne pepper, ½ teaspoon turmeric powder, 1 teaspoon ginger powder
- Add the lentils, carrots, garlic, vegetable broth and crushed tomatoes and stir. Cover and set turn the knob to seal. Heat on high pressure for 3 minutes. Let is naturally release for 5 minutes then quick release.1 carrot, 2 cups dry red lentils, 6 cups vegetable broth, 15 ounces crushed tomatoes (one can), 4 cloves of garlic
- Add in the chopped kale and cilantro and let it wilt for 30 seconds. Pour in the coconut milk, soy sauce and lime juice and stir for 1 minute.1 teaspoon soy sauce, 15 ounces light coconut milk (one can), 1 cup of chopped kale, ½ lime, ¼ cup fresh cilantro
- Taste and add any extra salt or soy sauce as needed. Top with more fresh cilantro and lime wedges. Serve as is or over rice.
Notes
If you'd like a super creamy texture, use an immersion blender for 30 seconds to blend the soup.
Use soy sauce instead of salt to add a richer depth of flavor to vegan soups.
This soup freezes really well. Make a big batch and freeze any leftovers in a freezer friendly bag that you're not going to eat right away. It will last up to three months in the freezer. Thaw it out in the fridge overnight, then heat it up on the stove.
This soup will last about 5 days in an airtight container in the fridge.
Nutrition
Serving: 1cup | Calories: 202kcal | Carbohydrates: 31g | Protein: 11g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 700mg | Potassium: 557mg | Fiber: 13g | Sugar: 5g | Vitamin A: 2177IU | Vitamin C: 14mg | Calcium: 65mg | Iron: 4mg