Description
This One Pot Curry Lentil Soup is a flavorful, hearty vegan dish packed with red lentils, coconut milk, and warm curry spices. Easy to make in a single pot, it’s perfect for a cozy, nutritious meal!
Ingredients
Scale
- 2 Tablespoons Extra Virgin Olive Oil or Butter
- 1 Medium Onion (finely diced)
- 3 Cloves Garlic (mashed)
- 2 Teaspoons Ground Ginger
- 1 Tablespoon Curry Powder
- 1/2 Teaspoon Crushed Red Pepper Flakes
- 1 Cup Red Lentils
- 1 14.5 Ounce Can Crushed Tomatoes
- 3/4 Cup Cilantro (chopped)
- 2 Cups Vegetable Broth
- 1 Cup Full-Fat Coconut Milk
- 1/4 Cup Chopped Cilantro
- 1 Dollop Greek Yogurt or Coconut Milk
- 1 Drizzle Extra Virgin Olive Oil
- 1 Pinch Flaky Sea Salt
- 1 Pinch Ground Black Pepper
Instructions
- Heat a large pot over medium heat. Add the olive oil and allow it to heat up.
- Chop the onions and add them to the pot, allowing them to cook for 7-8 minutes until the onions begin to soften and brown slightly.
- Add the garlic, ginger, curry powder, and crushed red pepper flakes.
- Stir the onions and spices together for about a minute, until fully combined. Then, add the lentils, crushed tomatoes, 3/4 cup cilantro, vegetable broth, and coconut milk.
- Stir the ingredients together until combined, then reduce the heat to low and cover the pot.
- Allow the soup to cook for 20-25 minutes, until the lentils are tender and cooked through but not mushy.
- Remove from the heat and divide among four bowls. Top with garnishes of choice (e.g., chopped cilantro, Greek yogurt or coconut milk, a drizzle of olive oil, flaky sea salt, and black pepper). Serve and enjoy!
Notes
For a milder flavor, reduce the crushed red pepper flakes. Use coconut milk instead of Greek yogurt for a fully vegan dish. Adjust broth for desired soup thickness.
Nutrition
- Serving Size: 4
- Calories: 365 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 20 g
- Carbohydrates: 35 g
- Fiber: 15 g
- Protein: 14 g