Curry Lentil Soup (V/GF)

Bringing you more lentil joy with my Curry Lentil Soup! This soup is definitely one of my favorite meals to cook and eat! It’s a breeze to make and it’s sooo delicious and creamy from the coconut milk and red curry. It’s also packed with lentils making it so filling and nutritious!

Although, my favorite things about this soup are the perfectly tender carrots and the bright, fresh flavor from the lemon juice. SO YUMMY! If it wasn’t such a filling soup, it’d be hard not to eat bowl after bowl!!


I hope you all enjoyed Lentil Week as much as I did!! Isn’t it amazing what lentils can do?! If they weren’t already a staple in your household, I hope they are now after seeing the endless possibilities they have!! If any of you lovelies try my recipes, feel free to tag and share with me! It makes me so happy to hear what all of you think.

  

Want to share your photos with me? Good, because I want to see them! Tag @bunnysbite on Instagram and Facebook! I love seeing your work (:

 

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Curry Lentil Soup (V/GF)

Made with coconut milk and red curry, this soup is wonderfully creamy. It's also packed with lentils making it so filling and nutritious! Although, my favorite things about this soup are the perfectly tender carrots and the bright, fresh flavor from the lemon juice. 

Course Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 People
Author Bunny

Ingredients

  • 1 tbsp coconut oil
  • 2 large carrots peeled and chopped
  • 1 medium white or yellow onion diced
  • 1 tbsp fresh ginger finely grated
  • 3 large garlic cloves peeled and minced
  • 2 cups red lentils rinsed in water
  • 6 cups low-sodium vegetable broth
  • 4 tbsp red curry paste
  • 2 tsp curry powder
  • 2 tsp turmeric
  • 1 tsp paprika
  • 1 tsp red pepper flakes
  • 1 14 ounce can coconut milk
  • juice from 1 lemon
  • salt and pepper to taste

Instructions

  1. Heat oil in a large pot over medium-high heat. Add the onions, carrots, ginger and garlic. Let cook while stirring occasionally until tender, about 10 minutes.

  2. Then, stir in the lentils and broth. Bring to a boil and then reduce the heat to maintain a low simmer.

  3. Let simmer until lentils are tender, about 10-15 minutes.

  4. Add in the coconut milk and stir until smooth and creamy.

  5. Remove from heat, stir in lemon juice and season with salt and pepper to taste.

  6. Serve immediately and enjoy! Store leftovers covered in the refrigerator. It also freezes wonderfully!

 

Like what you see? Check out some of my other soup recipes like this Spicy Thai Kale Soup or this Creamy Tomato Basil Soup!

About
Plant-based cooking enthusiast sharing original vegan and gluten-free recipes every day featuring a new ingredient every week.
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