The Easiest Vegan Curry Lentil Soup
Author: Melanie F. | Nutritious Eats
Prep time:
Cook time:
Total time:
Serves: 6
- 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
- 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.
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/
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