The Easiest Vegan Curry Lentil Soup
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Cook time: 
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Serves: 6
 
Ingredients
  • 2 teaspoons olive oil
  • ¼ of a large onion, diced
  • 2 carrots, diced
  • 1 large clove garlic, minced
  • 1 cup lentils
  • 1¼ teaspoon curry powder (up to 2 teaspoons if you prefer a stronger curry flavor)
  • ¼ teaspoon ginger powder
  • ¼ teaspoon turmeric
  • ¼ teaspoon cayenne (less if you don't like spicy)
  • ¼ teaspoon pepper
  • ¼ to ½ teaspoon salt
  • 2 cups vegetable broth
  • 2 cups water
  • 1 (14-ounce) can coconut milk
  • 1 cup frozen cut green beans
  • fresh chopped cilantro for topping
Instructions
  1. In a medium size pot, heat olive oil over medium heat. Add onion, carrots and garlic. Sauté veggies for 5 minutes. Add lentils, spices, broth and water and bring to a boil. Reduce heat to simmer for 25 minutes. Add coconut milk and frozen cut green beans and cook for 5 more minutes. You can serve as it is or blend some of the soup (I just use my immersion blender and blend some of the soup for about 15-20 seconds) or transfer about a third of the soup mixture to a blender, blend and then add it back to the pot (but that is optional). Taste and add additional salt to your taste. Top each bowl with a tablespoon of chopped cilantro.
Notes
If you want the lower fat version, substitute 1 more cup of broth for the coconut milk. It will be a thicker lentil soup, but naturally low in fat.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/the-easiest-curried-lentil-soup/