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Creamy Curry Vegetable Lentil Soup

Creamy Curry Lentil Vegetable Soup

Creamy and delicious curry lentil vegetable. One pot easy weeknight meal.
5 from 1 vote
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Course: Main Course, Soup
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8
Calories: 70kcal
Author: Maria

Ingredients

  • 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

Instructions

  • 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

Nutrition

Nutrition Facts
Creamy Curry Lentil Vegetable Soup
Amount per Serving
Calories
70
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Sodium
 
222
mg
10
%
Potassium
 
427
mg
12
%
Carbohydrates
 
13
g
4
%
Fiber
 
4
g
17
%
Sugar
 
3
g
3
%
Protein
 
5
g
10
%
Vitamin A
 
3026
IU
61
%
Vitamin C
 
29
mg
35
%
Calcium
 
66
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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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.