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Vegan Coconut Curry Lentil Soup

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A rich, creamy, hearty vegan coconut curry lentil soup that is easy to make in one pot and full of warm, comforting flavors.

Ingredients

Scale
  • 1 tablespoon sesame oil
  • 1 teaspoon freshly grated ginger
  • 2 tablespoons red curry paste (vegan)
  • ½ red onion, chopped
  • 4 cloves garlic, minced
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons brown or coconut sugar
  • 1 tablespoon light soy sauce or liquid aminos
  • 1 ½ cups red lentils
  • 1 (13.5-ounce) can coconut milk (full fat or lite)
  • 5 cups vegetable broth
  • juice of 1 lime
  • ½ tablespoon sambal oelek or Sriracha (optional)
  • Optional toppings: lime wedges, chopped purple cabbage

Instructions

  1. Heat sesame oil in a pan over medium-high heat. Add grated ginger and red curry paste, frying for about 1 minute while stirring.
  2. Add chopped onion and minced garlic; cook until onion is slightly translucent, about 5 minutes.
  3. Add sea salt, black pepper, coconut sugar, and soy sauce; stir to combine. Add lentils and stir again.
  4. Pour in coconut milk and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cook for 20 to 30 minutes until lentils are fully cooked, stirring occasionally.
  5. Squeeze lime juice into the soup, stir, and remove from heat. Adjust salt to taste.
  6. If desired, stir in sambal oelek or Sriracha for heat and add optional toppings before serving.

Notes

This soup is versatile and can be adjusted for heat by adding more or less chili paste. It pairs well with naan bread or rice for a complete meal. Leftovers taste even better the next day as flavors meld.

Nutrition

Find it online: https://www.rapidrecipes.blog/coconut-curry-lentil-soup/