Imagine a soup so creamy, so flavorful, and so nutritious that it transforms your entire meal experience in just 40 minutes! This Vegan Curried Coconut Red Lentil Soup is not just another recipe – it's a culinary adventure that will transport your taste buds straight to the vibrant streets of India, all while keeping things completely plant-based and incredibly delicious. Get ready to fall in love with a soup that's packed with protein, bursting with exotic spices, and guaranteed to warm your soul from the inside out!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup red lentils, rinsed
- 1 can coconut milk
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 4 cups vegetable broth
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Rinse the red lentils thoroughly under cold water until the water runs clear, then drain and set aside.
- Heat olive oil in a large pot over medium heat. Add diced onions and sauté until they become translucent and soft, approximately 4-5 minutes.
- Add minced garlic and curry powder to the onions, stirring continuously for about 1 minute to release their aromatic oils and prevent burning.
- Pour in the vegetable broth and rinsed red lentils. Stir to combine all ingredients and ensure lentils are evenly distributed.
- Bring the mixture to a gentle boil, then reduce heat to low and simmer, partially covered, for 15-20 minutes until lentils are tender and have broken down.
- Stir in the coconut milk, creating a creamy texture. Simmer for an additional 5-7 minutes.
- Season with salt and pepper to taste, adjusting the flavors as needed.
- Remove from heat and let the soup rest for 2-3 minutes to allow flavors to meld together.
- Serve hot, optionally garnished with fresh herbs like cilantro or a drizzle of coconut cream.
Tips
- Rinse Your Lentils Thoroughly: Spend extra time rinsing red lentils under cold water until the water runs clear. This removes excess starch and prevents a gummy texture.
- Toast Your Spices: When adding curry powder, take an extra moment to toast it with the onions and garlic. This releases deeper, more complex flavors that will elevate your entire dish.
- Control Your Simmer: Keep the heat low and gentle when cooking lentils. A rapid boil can break down the lentils too quickly and create an undesirable mushy consistency.
- Coconut Milk Magic: Add coconut milk towards the end of cooking to preserve its creamy texture and prevent separation.
- Customize Your Garnish: While the recipe suggests cilantro, feel free to experiment with toppings like toasted pumpkin seeds, a swirl of extra coconut cream, or a sprinkle of red pepper flakes for added heat.
- Make Ahead Friendly: This soup tastes even better the next day, so don't hesitate to make a large batch and store in the refrigerator for quick, delicious meals throughout the week.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 15g
Fat: 20g
Saturated Fat: 14g
Cholesterol: 0mg
