Ingredients for Vegan Coconut Curry Red Lentil Soup
- Olive Oil
- 2 tablespoons curry powder
- 1 teaspoon ground cinnamon
- 1 medium onion (chopped)
- 1 cup chopped carrots
- Fresh Ginger
- Garlic Cloves
- 1 teaspoon salt
- ½ teaspoon sugar
- 2 tablespoons tomato paste
- 6 cups water
- 1 (13.5 ounce) can full-fat coconut milk
- Red Lentils
- Garbanzo Beans
- Fresh Lime Juice
- Fresh Cilantro
- Lime Wedge
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How to Make Vegan Coconut Curry Red Lentil Soup
- Heat 1 tablespoon of coconut oil in a large pot or Dutch oven over medium heat.
- Add 2 tablespoons curry powder and 1 teaspoon ground cinnamon. Cook, stirring frequently, until fragrant (about 2 minutes).
- Add 1 medium onion (chopped), and cook for 2-3 minutes. Stir in 1 cup chopped carrots, 1 tablespoon grated ginger, 2 cloves garlic (minced), 1 teaspoon salt, ½ teaspoon sugar, and 2 tablespoons tomato paste.
- Cook, stirring constantly, for 2 minutes more.
- Pour in 6 cups water, 1 (13.5 ounce) can full-fat coconut milk, 1 cup red lentils (rinsed), and 1 (15 ounce) can chickpeas (drained and rinsed).
- Stir well and bring to a gentle simmer.
- Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender and the soup has thickened. Stir occasionally.
- Stir in 2 tablespoons lime juice.
- Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh cilantro and lime wedges before serving.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
127g
Fat
45g
Carbs
25g
