Curried Lentil Soup {Vegan + Gluten Free}

Curried Lentil soup is vegan,  protein packed and naturally gluten free. Perfect for a simple meatless meal.

This curried lentil soup is the perfect thing to make when you are craving a healthy and filling meatless meal. It would be great to add to your meal prep as it is keeps will in the fridge for days.

Hot, cold, hot, cold. That pretty much sums up the weather here in Texas. Spring is on the way, but some evenings are definitely still screaming soup weather.

During Lent, my family always eats more meatless meals, but I actually whipped this up one night when I was trying to use up some leftover fridge and pantry items. Then it evolved a bit as I made it again so I have two simple versions to share with you.

The first time I made this soup, I did not use coconut milk. It was a thicker lentil soup, but my son really enjoyed it. My husband preferred it the second time when I added the coconut milk so I am including both versions.

This is a super inexpensive meal, not to mention nutritious with the high fiber and protein rich lentils + veggies. I am going to make a batch to freeze soon because having soup stocked in the freezer is the best.

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Here is what the soup looks like without the coconut milk.

Looking for other soup ideas?

• Roasted Tomato Soup with Basil {Vegan and Gluten Free}
• Mom’s Simple Chicken Tortilla Soup
• Quick and Easy Vegetable Soup
• Creamy Tomato Soup

HELPFUL TOOLS USED IN MAKING THIS DISH AND RELATED LINKS:

• Immersion Blender– I don’t use this a ton, but it is totally worth owning for when you need to quickly puree something. It doesn’t take much room in my cabinet and I’ve had it for ages.
• Small soup pot (3-4Q)– this doesn’t make a ton of soup so you won’t need a huge pot unless you plan to double the recipe.

5.0 from 2 reviews

The Easiest Vegan Curry Lentil Soup

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: Melanie F. | Nutritious Eats

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.

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