Turn off the heat, add lime juice , Serve hot with bread. Increase the heat to bring to a gentle simmer. Simple and delicious a very nourishing soup! If the spices start to stick, drizzle in a bit more oil as needed so that they do not burn. Eat as healthy as I can without being a hermit. I know it says 6 but how much per serving? Add in the minced ginger and curry paste to fry it, stirring into the oil, for about 1 minute. If you have leftovers, youll be happy too because leftovers are divine for lunch the next day. All that good stuff. Add greens: 5 minutes before soup is done, stir in the greens. This vegan curried lentil soup is wonderfully nourishing and easy to make in 30 minutes with simple, everyday ingredients. Thank you for this amazing recipe! Indian curry lentil soup recipe Vegan Coconut Curry Lentil Soup 5 from 5 votes Print Rate Serves: 6 Prep: 15 minutes Cook: 30 minutes Total: 45 minutes Ingredients 1 Tbsp Coconut oil 1 Cup Carrots, sliced 1 Bell pepper, diced 1/2 Cup Onion, diced 1 Tbsp Yellow curry powder 1 Tbsp Fresh garlic, minced 2 tsp Coconut sugar 2 tsp Salt 1/2 Tbsp Fresh ginger, minced View Recipe this link opens in a . Then add ginger and garlic and saut for 2-3 minutes more or until fragrant. teaspoon cayenne pepper Salt 1 cup (180 g) red lentils 4 cups (1 l) water 1 cup (250 ml) full fat coconut milk 3 tablespoons (45 ml) fresh lime juice 1 cup (35 g) fresh cilantro leaves US Customary - Metric Instructions Heat the oil in a large pot or Dutch oven over medium heat. Cover and cook on low for 8 hours or until vegetables and lentils are tender. Add curry powder, cinnamon and salt and stir to coat. Then add the chopped onion, garlic and kasoori methi and fry for a minute or two. This is a very easy recipe for Curry Red Lentil Soup, . Cook for about 10 minutes until soft, and just starting to brown. When hot, add the onion, garlic, and ginger. Serve into bowls and top with fresh chopped parsley and ground black pepper, with lemon wedges on the side. Bring to the boil and then reduce heat, cover the pot and simmer until the lentils and carrots are soft and cooked. Be sure to leave a comment and rating below! Thanks for sharing!! Feel a little lost with these ingredients? Its also one that you could easily change up the veggies depending on what you have on hand. If youd like something on the side then a loaf of crusty bread to mop up the sauce is always a winner. Add the Vegetable Stock and bring to a boil. Raise the heat to bring it to the boil then cover and reduce the heat to minimum. Step 2. Did you make this recipe? I love making delicious vegan food and creating vegan versions of all your old favorites, so that youll never feel like youre missing out. The spices and lemon juice really make this soup fabulous. Your email address will not be published. Turn up heat and bring to a simmer. Add the spices and stir to combine. I made it last week and it was devoured immediately by my family. Your email address will not be published. I used cilantro in place of parsley because thats what I had on hand. And if you love a good curry youll also love our butternut squash curry and our vegan chana masala. Goodness! You may need more liquid as well as it will be a bit thicker. Awesome! Dont ask me why. In place of the cumin, try another flavor profile by adding 2 3 teaspoons of Italian seasoning, herbs de Provence, or any combination of thyme, rosemary, oregano, basil, etc. Cook, stirring, until fragrant, about 1 minute longer. To keep longer, store in the freezer in freezer-safe containers for 2 3 months. Add the carrots, potatoes, lentils and vegetable stock. Your email address will not be published. Cook for 5-6 minutes, stirring often until theyre starting to soften. Finally, add your baby kale and 1/2 bunch cilantro. Thaw overnight in the fridge. Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I even shared it in my clean eating group to share with others. I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! Your email address will not be published. Stir and let the vegetables cook for about 8 minutes, or until softened. i love this recipe, just wondering if anyone has made made it with orange sweet potato or pumpkin? Great! . Start by sauting onions over medium heat, and then add ginger, garlic, curry powder, and red pepper flakes and saut a few minutes more. Step 3. We love Soup year round. Notes Pairing: Serve with vegan naan or flatbread if desired. Bring to the boil, reduce heat, cover the pot and simmer until the lentils are soft and cooked. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Be sure to leave a comment and rating below! Ill make a note in the recipe card for clarification. Directions. Keep leftovers in the fridge and reheat as needed. X. Add spices. Cover and cook on high for 2-3 hours, or on low for 5-6 hours, until the lentils are completely tender. Made me think of the Indian prepared packets I love, but homemade and fresh. Or bake a loaf of whole wheat bread. I like to garnish this veggie lentil soup with parsley, a squeeze of lemon, and a twist of fresh cracked pepper. This satisfying and healthy soup is perfect for a weeknight meal. 1/2 teaspoon salt. Vegan lentil curry is wholesome, super delicious and high in protein and fiber. Stir together and cook just until wiltedabout 2-3 minutes. Take the pot off the heat and blend directly in the pot using an immersion blender. I did use about 9.5 ounces coconut cream and about 4.5 ounces regular coconut milk to reduce calories, but even so, it was awesome. Nutritional information is calculated without oil and using 2 cups of vegetable broth. Add onion, carrots, garlic, vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) to the bowl of a large slow cooker, and stir to combine. Quick Note: If you prefer, you can cook the veggies in 1-2 tbsp of your choice of cooking oil but I prefer to cook them in water or broth. Let me help :D The Best Vegan Mac and Cheese (Classic, Baked). 1 (15 ounce) can lite coconut milk. Bring to a light boil. I only have red lentils, would that work? This recipe easily serves 6 for a filling and delicious meal. (I guess thats why no bicycle.) Comment * document.getElementById("comment").setAttribute( "id", "a72f866711c96b3c798b11e2e1ecb229" );document.getElementById("c70124cddf").setAttribute( "id", "comment" ); Hi Im Alison Andrews! Stir in broth, lentils, 2 tsp. This should take about 20 minutes. Vegan, Gluten-Free, and Meal-Prep friendly. Bring to a boil and reduce heat to a simmer. Cook, stirring occasionally, until lentils are broken down and soup is thickened, 25-30. Oh. Potato: Sub regular potatoes with sweet potatoes or butternut squash for variation. Stir in the garlic, ginger, cumin and curry powder. Stir in coconut milk; increase heat to medium. Optional but recommended to make this soup a little creamier and to add a light, coconutty sweetness. I have two questions for you. Cuisine Gluten-free, Indian, Vegan Yields 3 servings Ingredients 1 cup (200g) red lentils, rinsed well with COLD water 3 cups (720g) organic low-sodium vegetable broth 1/2 cup (80g) finely diced red onion 1 teaspoon garlic powder 1 teaspoon smoked paprika 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper 3 tablespoons (45) red curry paste Cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Add the tomatoes, green beans, potatoes, lentils, and pour the broth over top. Im also the author of Super Simple Plant-Based and Vegan Protein Smoothies. Stir in pumpkin, carrots, curry, and cumin, stirring to completely coat the pumpkin. Filled with hearty vegetables and made in 1 pot, this vegan lentil soup is super hearty, healthy, and ready in about 45 minutes! Thanks, Heather! Bring to a simmer and then reduce the heat, cover the pot and simmer, stirring occasionally, until the lentils are soft and cooked around 35-40 minutes. Cook uncovered 5 minutes or until curry thickens slightly, stirring frequently. Please do us a favor and rate the recipe as well as this really helps us! Keywords: curried red lentil soup, curried lentil soup, vegan red lentil soup. Add in the sweet potatoes, coconut milk, vegetable broth, and red lentils. It will be a recipe to keep. 1 teaspoon ground ginger. Cooking time can be cut to 20 or 30 minutes since red lentils cook more quickly. Remove from heat, and garnish with remaining 1/2 bunch fresh cilantro. Add the tomatoes, green beans, potatoes, lentils, and pour the broth over top. Make it oil-free. 2022 Running on Real Food. Warm half of the olive oil in a large, deep pot set over medium-high heat. Add the cauliflower, sweet potato, and eggplant and saute for another few minutes. So glad you liked the soup! Add the onions, celery, carrot, and garlic. Add the garlic and onions. Add roughly chopped kale during the last 5 minutes of cook time. Add lentils and water to stock pot and bring to a boil. Leftovers keep very well for 4-5 days in the fridge. Restaurant quality. Bring to a quick boil and serve. Bring it to a simmer and then turn down the heat, and simmer until the lentils are soft and cooked. Learn more about TSV , 2022 THE SIMPLE VEGANISTA A Whole Food Plant Based Vegan Food Blog. Your feedback is really appreciated! Rude or insulting comments will not be accepted. Add kale, stir well and let wilt for a minute or two. It cooked perfect! Add coconut milk. So glad you enjoyed it. Add more ingredients. Add sea salt and black pepper to taste. Stir together for 30 seconds. Stir in the basil leaves until just wilted. If you would prefer it to be oil-free, then you can simply saut the onions with a little water or vegetable stock instead of the oil. It has a wonderfully rich flavor and is so creamy youll swear it must actually have cream in it, but nope, nothing like that. Combine and set the instant pot to pressure cook on HI. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. Squash & Red Lentil Curry. Enjoy it the next day as a stew or add a little broth or water to thin it back out. If you have leftovers, place them in quart size freezer bags, and freeze for up to 3 months. Thanks Deryn for all the recipes you share. If needed, add another 1-2 tbsp of liquid to cook. You can switch the fresh basil to baby spinach if you prefer. Discard bay leaves. Season with salt and pepper. Its super easy and pretty quick too, and you can have dinner on the table in less than an hour with this meal. 1 teaspoon curry powder; 1 small potato peeled and cubed; 1 small sweet potato peeled and cubed; Salt as per taste; 1 tablespoon lemon juice; For lentil and quinoa soup: cup quinoa replace cup lentils with . Add vegetable stock and mix everything together. Saut for 4 to 5 minutes until vegetables begin to soften. In a large pot, heat oil for about 20 seconds. Lentils: If using green lentils, they tend to take a little longer to cook, add another 5 10 minutes on the stovetop and 2 minutes in the Instant Pot. and get a free eBook with my 25 top recipes. Diet: Vegan Prep Time: 5 minutes Cook Time: 50 minutes Total Time: 55 minutes Servings: 6 Calories: 412kcal Author: Alison Andrews Ingredients For the Lentil Curry: 2 Tablespoons Olive Oil 1 Medium Onion White, Yellow or Brown, Chopped 1 teaspoon Crushed Garlic 1 Tablespoon Mild Curry Powder teaspoon Cumin teaspoon Coriander Powder or vegan vegetable bouillon with water, according to package instructions. Its really just sooo good. Somehow Id never eaten lentil soup, so I had no expectations but this is definitely entering my rotation of go-to recipes :), Your email address will not be published. If you'd like, you can reserve 2 tablespoons of coconut milk for drizzling on top once the soup is done. Add the chopped tomato, vegetable stock and coconut cream. Comment Policy: Your feedback is really appreciated! Did you try this recipe?Id love to hear about it! Cayenne, chilli pepper, paprika, & garlic The fresh lemon is a great addition. Place lentils, broth, curry powder and garlic in a Dutch oven. Disclosure: This post may contain affiliate links. If you want to be a real cooking superstar, well, you could make your own whole wheat bread to serve with it or some delicious vegan focaccia (as pictured). And of course add some pepper too, to taste. Next, add your spices, remaining aromatics, fire-roasted tomatoes, rinsed lentils, and veggie broth. I also sprinkled in some cayenne which gave it a nice bit of heat. Add cooked lentils, stir and cook for at least 15 or 20 minutes. Restaurant-Style Vegan Dal Tadka Restaurant-Style Dal Tadka Dal Tadka is a popular Indian lentil dish brimming with spices and is the best wholesome comfort food. So many of the internet curry/lentil/vegan recipes I find online are missing richness. Seriously, this is insanely good. Saute the onion and garlic, add the frozen veggies with the lentils and continue as directed. Recipe adapted from Bon Appetit. Originally published December 7, 2018. Let it come to a boil. This recipe was first published in January 2018. This is my most favorite soup ever! Thats awesome! Absolutely love this recipe! Lived in Southern California in the late seventies where some ancient fellow told me to stay off my butt and and avoid eating junk. Leave a comment and rate it below. Serve piping hot. Add minced garlic and ginger and saut for another minute until fragrant. Garnish with chopped basil, vegan yogurt, whipped coconut cream, and/or red pepper flakes. Step 5: Add the tomato paste and balsamic vinegar and stir through. Stir in salt. Your email address will not be published. Be sure to have your ingredients prepped and ready before you start cooking! Awesome! More lentils sounds great to me! You can also freeze larger portions in large ziplock bags. Rate it & leave your feedback in the comments section below, or tag. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Tag @runningonrealfood on Instagram and dont forget to leave your review below. In a large pot, heat the coconut oil over medium heat. store covered. Add the carrots, celery, onion and garlic to a large soup pot with 2 tbsp of water or vegetable broth. Simmer for 20-25 minutes, until the lentils are tender. Super easy and delicious. Just before soup is done, about 5 minutes, stir in the spinach and cook until wilted. Store: Leftovers will keep in the refrigerator for 4 5 days. Privacy Policy. Add the vegetable broth, coconut milk, diced tomatoes and lentils. Bring to a boil, cover partially to allow some steam to escape and reduce the heat to low and simmer for about 15 minutes or until tender. 4 Stir in coconut milk and lime juice. Advertisement. Serve warm. Ingredients Scale Curry Paste 10 cm fresh ginger ( 4 inches) 1 garlic clove 2 tablespoons tumeric 1 tablespoon curry powder 1/4 teaspoon salt 3 tablespoons sesame oil 1 tablespoon soy sauce Chunky Carrot Lentil Curry Soup 1 large yellow onion 500g carrots ( 1 lbs) 2 tablespoons olive oil Bring to a boil. Stir in salt. Coconut cream can be replaced with canned, full fat, unsweetened coconut milk. Stir to coat the vegetables then saut, stirring occasionally, for another 5 minutes. Lentils are small and therefore don't have to be soaked before cooking, making them a perfect plant-based soup to serve; Using tomato paste contributes to a thick sauce and adds tomato flavor; Adding carrots and potatoes adds texture and color to this soup; Chopped frozen spinach contributes beautiful color, flavor, and nutrition to every bite. Stir and cook 30 seconds. This vegan lentil soup is simply amazing! Nutrition Per Serving (Estimate) Nutrition Facts Vegan Coconut Curry Lentil Soup The amount will depend on if you include other veggies from the recipe. I hope that helps. Add the tomato sauce, coconut milk and spices and cook for about 5 minutes. Rude or insulting comments will not be accepted. 5 from 4 votes Print Recipe Pin Recipe Prep Time 5 mins Cook Time 22 mins Total Time 27 mins Course Dinner Cuisine Thai Servings 8 people Calories 319 kcal Ingredients 2 cups Split Red Lentils uncooked 1/2 onion finely chopped Here you'll find simple and delicious plant-based recipes for everyone to enjoy! Bring to a boil then reduce heat, cover, and simmer for 20 minutes or until vegetables are tender. Add onions, garlic and ginger constantly stirring and saut for about 2-3 minutes. Step 2. We recommend using a classic medley of carrots, peas, green beans, and/or corn. Stir to combine. Second, I am trying to lower the carb/calorie. Add onions and saut for 5-7 minutes, until onions are translucent. Recipes like Instant Pot Lentil Soup and One-Pot Lentils & Rice with Spinach are healthy, flavorful and the perfect weeknight meal. But if youre using regular large leaf kale (like I am in the photo below), simply simmer soup for another 3-4 minutes before adding the finely chopped cilantro. So glad you enjoyed it! Season with salt and pepper. To freeze, let cool completely and store in freezer safe containers (affiliate link), leaving 1/2 inch headspace for expansion. Once finished, set valve to quick release or let it release pressure on its own (takes about 20 minutes). pepper. Be sure to leave a star rating and comment below! Heres everything you will need to make this hearty soup, plus substitution ideas for your perfect vegan lentil soup. This simple vegan lentil soup recipe comes together quickly with mostly pantry ingredients. Even if youre a cooking newbie this recipe will be easy for you. Lentils are a great source of protein and fiber and can be cooked quickly. Add the carrots, celery, onion and garlic to a soup pot with 2 tbsp water or broth. Thats awesome! Taste and add sea salt, if desired. Heat the oil in a large stockpot or dutch oven. Add the red lentils and toss them with the carrots and onions. Glad you enjoy it. Cover and reduce heat to low. Add coconut sugar (for flavor balance) and salt and pepper to taste. So it packs a protein punch in a most delicious and satisfying way. Add the garlic, curry powder, cumin, and coriander. Stovetop (see notes for more cooking options): Saute: In large dutch oven or pot, heat water/olive oil over medium heat. My pot was also too small to add 4 cups of broth so I only did 2 cups. Make one of these vegan lentil recipes for dinner tonight. So glad you enjoyed it Lew! Serve right away topped with fresh cilantro, if desired. Add vegetable broth, uncooked lentils, curry powder, paprika, and some salt. Add onion, carrots, celery, and garlic, saute for 5 minutes. I used my Instant Pot. If frozen, thaw overnight in fridge. I love simple delicious recipes. Add the coconut sugar and stir in. This vegan lentil soup is a blended Middle Eastern style lentil soup, made with red lentils and blended for a super creamy and delicious soup! Add the curry powder, cumin, coriander, turmeric, and cayenne, stirring to coat the vegetables with the spices. My kids LOVE it and request it every week which Im happy to oblige! Simmer over medium to medium low heat for 5 minutes, stirring occasionally, until the lentils are tender. Add sweet potato & potato pieces and cook until they are soft (10 minutes), over medium heat. Fresh lemon juice. 1 2-inch piece ginger, peeled, finely grated 1 tablespoon medium curry powder (such as S&B) teaspoon crushed red pepper flakes cup red lentils 1 14.5-ounce can crushed tomatoes cup finely. I did add 2 cloves of minced garlic. Its also freezer friendly for up to 3 months. Store in the fridge for up to 6 days or freeze for up to 3 months. Increase heat, bring soup to a boil, then reduce to low and let simmer for 25-30 minutes, until sweet potatoes and lentils are tender. About Deryn. How to make curried lentil soup: In a large pot, saut diced onions and sweet potatoes in a tiny bit of olive oil just until tender. Published: May 7, 2020 Updated: Nov 27, 2021 by Alison Andrews This post may contain affiliate links. A hearty and warming curry soup with lentils and carrots. Thanks so much for the great review! Heat the olive oil in a frying pan, add the garlic and the onion (finely chopped) and cook them over medium-high heat until golden brown. Connect with me on Instagram, Facebook and Pinterest and read more about me here. I will keep on making it. If you don't have an immersion blender, then allow to cool before transferring to your blender jug and blending up in stages until it's all smooth. I water sauted the vegetables then added the remainder of the ingredients except the tamari & maple syrup which I added at the end. Storing: Let cool before storing. 1 tablespoon oil; 1 onion medium ; 2-3 garlic cloves . Required fields are marked *. Lentil soup freezes beautifully for up to 2 3 months! Add the paprika, cumin, and curry, saute for 1 minute more. This is the style of lentil soup that we came across again and again while living in the Middle East. Measurements can be found in the recipe card below. Vegan curried lentil soup with sweet and savory spices, juicy fire-roasted tomatoes, sweet potatoes, and kale. Find out more about me here. Brimming with potatoes, green beans, carrots, tomatoes, and perfectly spiced, its just about the best lentil soup recipe ever! Would I have to change anything else? In a 4- or 5-qt. I made this last night and it was delicious. Step 2. This is a summary of the process to go along with the process photos. Your email address will not be published. I will be making this again! The vegetable stock we use is pretty salty so we never need to add extra salt. This hearty vegan lentil curry is the perfect weeknight meal. Pull it all together. salt and 1/2 tsp. I did add more spices to give it a little kick. 4. Yes, for ease this lentil soup recipe can be made using 3 4 cups of any frozen vegetable mix. It must be the coconut cream that makes the difference, but it is perfect. Add a pinch of salt so that the onions will cook quickly. But it worked out great- just a little thicker. Herbs: For a different flavor profile, try substituting the cumin and curry for 1 teaspoon of thyme, Italian seasoning, or Herbes de Provence. 1 large vegan bouillon cube, crumbled 9 cups water 3 INSTRUCTIONS: Put all of the ingredients in a soup pot and bring to a boil over medium-high heat. Simply add the ingredients, except the greens, to the crock pot bowl. In a large Dutch oven heat olive oil over medium high heat. Add the wate.Heat up the oil in a large pot over medium heat. 3. Remove from heat, add a bit of lemon. Add chopped carrot and toss up with the onions. On to chickpea loaf tonight! Im so happy you loved it, Helen! When lentils are soft, stir in your coconut milk. Find out more about me here. Cook, stirring often, until fragrant, about 1 minute. Web Story: https://simple-veganista.com/web-stories/hearty-vegan-lentil-soup/, Keywords: lentil soup recipe, vegan lentil soup, vegetable lentil soup. This soup is just as delicious oil-free. Lentils are cooked in aromatics and spices until creamy, then topped with a tempered spiced oil (tadka). How Do I Make Creamy Red Lentil Soup Vegan? This will be on repeat, no doubt. Add more water if needed, maybe up to 1 cup. Its so filling and hearty. The Best Vegan Mac and Cheese (Classic, Baked). 2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed. This is such a delicious and hearty soup. Your email address will not be published. Step 4. I added some carrots as well, and they were a pleasant addition. Bring to a boil over medium-high heat, then reduce heat to medium-low to keep soup at a gentle simmer. Thanks for sharing! On a cold Autumn or Winters night a bowl of Homemade Soup sure hits the Spot. Add chopped onion to a pot with some olive oil and dried cumin and saut until the onions are softened. Stir in the spinach until wilted. Thanks so much. Use an immersion blender to blend the soup until smooth. Here are a few of my favorite sides: If you have a question or tried this one pot soup recipe, please let me know! Tag your photos @thesimpleveganista on Instagram and hashtag it #thesimpleveganista. Add vegetable stock and mix everything together. I usually sub in fresh tomatoes for canned but didnt this time, and am glad I didnt. Reduce heat and simmer for 15 minutes until lentils become tender. Add lemon juice and season with salt & pepper. This soup looks delicious! Lentils Lentils are part of the legume family. Add minced garlic, cumin, curry powder, salt, cinnamon, and turmeric to sauted mixture, and continue to saut for another 1-2 minutes. Now, add paprika, salt and curry powder. Its super forgiving and even if you make a few mistakes, itll be okay! Comment Policy: Your feedback is really appreciated! This soup is also freezer friendly for up to 3 months so you can definitely make up some to freeze and have later if you like. Step 4. Thanks for the awesome review! And if you love lentils then definitely check out our vegan lentil curry, lentil bolognese, red lentil dal, lentil ragu and vegan dal makhani. So glad you enjoyed it and thanks so much for the Instant Pot feedback! Please do us a favor and rate the recipe as well as this really helps us! Add onions and carrots; cook, stirring occasionally, until softened, 3 to 4 minutes. How to Make Spiced Carrot and Lentil Soup. Add zucchini, salt and coconut milk, bring to a boil. My. Add coconut milk; simmer, uncovered, until lentils are tender, 25-30 minutes. So glad it worked out well in the slow cooker. Stir in fresh squeezed lime juice, garnish with fresh cilantro and enjoy! Amy's Organic Indian Curried Lentil Soup is a tasty recipe that features a mixture of organic lentils, beans and a deliciously-flavored, mild blend of spices and herbs. I couldve eaten the whole pot. This vegan soup is low on calories and is guaranteed to warm your bones on those cold winter nights. My husband is equally impressed, and neither of us are vegan. Add the paprika, cumin, and curry, saute for 1 minute more. This soup is delicious, on the repeat list. As recommended, more salt to really bring out the flavors. In a pan over medium high heat, heat the sesame oil. Start by sauteing the onion, carrots, celery, and garlic. Published: Feb 7, 2019 Updated: Jun 8, 2022 by Alison Andrews This post may contain affiliate links. Add onion, carrot and celery and saute for 5-7 minutes or until soft, stir frequently. Add the onions and garlic and saute until just starting to soften, 3 - 5 minutes. Hi! Let thaw before reheating. Cover pot, and simmer on medium heat for 25 minutes, stirring every 5-10 minutes. Bring mixture to boil, then cover and simmer on medium heat for about 30 minutes, stirring every 5-8 minutes. Then add the lentils and toss together with the other vegetables. Ingredients 1 onion, large 2 carrots 1 celery stem 4 cloves garlic 1 tbsp curry powder 1/2 tsp cumin Let me know how the loaf turns out!! Cook 35 minutes or until most liquid is absorbed by lentils, stirring occasionally. I hope that helps! Full measurements and instructions can be found in the recipe card at the bottom of the post. Yes, red lentils will work. Its just so satisfying. Both of these ingredients are optional but I love the flavour they add. Really good, easy & taste amazing even after I froze it! How to make vegan lentil soup in an Instant Pot: Add the ingredients, except the greens, to the bowl of your pressure cooker. Add 4 more cups of water, and bring to a boil. In a large pan, warm oil over medium heat. For how flavorful this curry lentil soup is, this recipe is simpler than you might think. I only had 1/2 a can off leftover frozen coconut milk but it still was very good. secondrecipe.com Eebie. Press the MANUAL button and set the timer at 15 minutes. Serve hot topped with a sprinkle of fresh chopped cilantro. Love this soup. The outcome will be a little different than with other lentils as red lentils dont hold their shape, but the soup will still be delicious. Making it for the 3rd time tonight! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media. slow cooker, combine the first 10 ingredients. Welcome to Running on Real Food! Serve: Ladle into soup bowls and top with a sprinkle of fresh chopped parsley and squeeze of lemon juice for an extra touch of brightness. Make this recipe prep-friendly by subbing most of the fresh veggies with 3 4 cups of a frozen vegetable medley. You will find full instructions and measurements in the recipe card at the bottom of the post. So happy you loved it. We dont eat a lot of lentils but after this I am using them more. 1 cup dry lentils, picked over and rinsed. I love to hear what you think, or any changes you make. This might be my favourite food. Please do us a favor and rate the recipe as well as this really helps us! Add in the garlic and ginger and saute until fragrant, about 30 seconds to 1 minutes. Add chickpeas and lentils. Thanks for the amazing review! Add curry powder; saut for 2 minutes longer. Add in the chopped onion and the garlic and cook until the onion is slightly translucent, about 5 minutes. Add lentils, broth and water and bring to boil. Then add the sweet potatoes and continue cooking for another 5 minutes. It's creamy, filling, easy to make and loaded with flavor. Add the lentils, broth, and crushed tomatoes. Add the corn, diced tomatoes, lentils, roasted red pepper, curry paste and cumin. Next, stir in the tomatoes, lentils, water, coconut milk, sea salt, and freshly ground black pepper. Add chopped onions and garlic to a pot with olive oil and spices and saut until the onions are softened. (No olive oil needed.) I made this soup for dinner tonight. Allow to simmer, covered, very gently until the lentils are tender - about 30 minutes. It was so delicious and filling and the addition of lemon juice really took the recipe to the next level. The spice combination is really good! I set the IP to 16 minutes with a 16 minute natural release. Recipe yields four large bowls of soup, or six more modest servings. Add the onion, carrots, and celery. Saut onion, garlic, ginger and jalapeo together in oil or vegan butter until the mixture begins to slightly caramelize. Design by Purr. Add the lentils, diced tomatoes, coconut milk and broth and stir to combine. Enjoy! 1 large sweet potato, cut into small cubes. Remove lid, stir in the greens. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi, and welcome to The Simple Veganista where you'll find healthy, affordable, EASY VEGAN RECIPES everyone will love! Im the writer, recipe developer and photographer here at Running on Real Food. Final Touches: turn off the heat and mix in the kale and lemon juice. Add them to the onion/pepper mixture along with the lentils and vegetable broth. Cauliflower rice would be great with this too. Simmer soup for 30 minutes. Add the diced carrots, potatoes, and cauliflower. Bring the heat to medium low and add in ginger, curry powder and cayenne. Easy Vegan Lentil Soup. I havent but you definitely could! Vegetable Curry Soup | The Modern Proper Vegetable Curry Soup Serves: 6 Prep Time: 15 min Cook Time: 45 min Calories: 315 Dairy-Free Gluten Free Vegan Vegetarian Whole30 30 Minutes One Pot Jump to Recipe We really, really like soup. Night-Shade Free:Omit the diced tomatoes, paprika, and curry. Thanks for the review! 6 cups chicken stock or vegetable broth (for vegan) 2 cups sweet potatoes, about 2 small potatoes, peeled and 1 1/2" cubed 4 cups packed kale, stems removed and torn into 2" pieces 2 tbsp olive oil 1 large onion, chopped 4 garlic cloves, minced 1 tsp salt 1 tbsp fresh ginger, grated 3 tbsp yellow curry powder Ive been looking to use more lentils in my cooking and I certainly be making this again! Add in the red pepper flakes, curry powder, and turmeric powder. teaspoon cayenne pepper 1 tablespoon fresh thyme, finely chopped 1 teaspoon ground cinnamon 2 large potatoes, peeled and cut into 1-inch cubes 150 g ( cup) green lentils, rinsed 1 litre (4 cups) vegetable stock 200 ml (1 cup) coconut milk 100 g (3.5 oz) black kale, shredded Salt and pepper to taste Instructions So happy to hear that Erin! Grilled Hummus Sandwich with Sauteed Onion Tomato & Arugula, Sandwich, https://simple-veganista.com/web-stories/hearty-vegan-lentil-soup/, LEMON CHICKPEA ORZO SOUP (VEGAN AVGOLEMONO). Did you make this recipe? Rude or insulting comments will not be accepted. Cover and cook on low flame. Start by sauteing the onion, carrots, celery, and garlic. Reheat stovetop or in the microwave until heated to your preference. Then reduce heat, cover, and simmer for 25 minutes. This vegan curried lentil soup is wonderfully nourishing and easy to make in 30 minutes with simple, everyday ingredients. Thank you! How to make lentil soup in a slow cooker: This is the set it and forget it method! Finally, add in the vegetable stock and mix everything together. I have since discovered that not all lentil soup is made this way and its very often made as a chunky, not blended, soup. Add the lentils, diced tomatoes, coconut milk and broth. Simmer for 20-25 minutes, uncovered over low to medium heat until the lentils are soft and almost mushy. Comment * document.getElementById("comment").setAttribute( "id", "aa9ce02fac1a003d818f222be72127d1" );document.getElementById("c70124cddf").setAttribute( "id", "comment" ); Hi Im Alison Andrews! Your feedback is really appreciated! I am a 77 year old bachelor living in East Tennessee. Heat the oil in a large skillet over medium-high heat. Thank you. Bring to a boil over high heat, cover pot, reduce heat to . But this is really my favorite. Suat for about 5 minutes until the onions turn translucent and begin to brown. Stir in the rest of the vegetable broth. loading. I would probably use 1 cup carrot and 2 cups sweet potato or pumpkin but you could play around with the ratio. This is to keep your cilantro looking fresh and bright. Updated with new photos and text on October 11, 2020. posted by Deryn Macey on October 11, 2020. Add canned chopped tomatoes, vegetable stock and canned coconut cream (or coconut milk) and stir it in. This curried vegan lentil soup is very easy to make in just 5 simple steps! . Bring to the boil, reduce heat, cover the pot and simmer until the lentils are soft and cooked. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. When the lentils are cooked add in the fresh basil and stir in until just wilted. Cover with lid and set on HIGH for 4 5 hours or LOW for 8 10 hours. Add diced onion and sweet potato to oil and saute on medium-high heat for 5-8 minutes until sweet potato is slightly softened (although not fully cooked), and onions are relatively clear. Was your calorie calculation based on using water or olive oil? Add dried lentils and toss them up with the onions and spices. Cuisine: Vegan Ingredients Scale 1/4 cup water or 2 tablespoons olive oil 1 medium onion, diced 2 stalks celery, diced 2 carrots, diced 1 tablespoon tomato paste or red curry paste 3 cloves garlic, minced or 1 teaspoon garlic powder 1 - 2 tablespoons curry powder, to taste 1 teaspoon cumin 1/2 teaspoon red pepper flakes, optional Pour in lentils and broth. Bring to a boil; reduce heat. Heat a large pot (or Dutch oven) over medium heat. For the perfect balance between spicy, sweet, and savory, this recipe for healthy, creamy Curried Carrot Soup is just the ticket! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. 10 Healthy Vegan Lentil Recipes 1. I just discovered your blog. Saute the onions and garlic in the instant pot. Add about 6-7 cups of water. Thank you. Once boiling, decrease the heat to medium-low, cover and simmer for 50 minutes to 1 hour, stirring occasionally, until the vegetables are tender and the lentils are soft. Beautiful soup, made many times this winter in Oz, I must say I have added 2 cups of lentils rather than 1 1/2 cups, just because I like a thicker soup. Cook over medium heat, stirring often, for 5-6 minutes. Stir in broth and lentils; heat to boiling over medium-high heat. Its creamy, filling, easy to make and loaded with flavor. Cover pot, and simmer on medium heat for 25 minutes, stirring . Give it a taste and season with salt and pepper if needed. Simply saute the onion and garlic, and add the veggies to replace the fresh carrots, celery, green beans, and/or potatoes when adding the lentils. Thanks for the review! Ingredients. Its so creamy and satisfying and its also incredibly easy with just 6-ingredients. Once hot, add oil, onion, carrots, and celery (optional) and saut for 4-5 minutes stirring occasionally. Without further ado, lets make delicious vegan lentil soup! Stir then simmer lightly over low to medium heat until the lentils are soft. It paired perfectly with a cold, windy, snowy day. Curried Carrot Soup. This recipe is incredible, made this for my family tonight for dinner and everyone loved it. Step Two - Remaining Ingredients While onions and peppers are sauting, peel and chop the sweet potatoes. Add greens, let them wilt and serve! Stir in the vegetable broth, diced tomatoes, brown or green lentils, curry powder, cumin, salt, and cayenne (if using). Step 1. Add the garlic and ginger. Add red bell pepper, curry powder, cumin, turmeric, and cayenne pepper. Add cauliflower, curry powder, cayenne (optional), broth, lentils, and salt. Instructions. 5. Finally, throw in your chopped kale, and cilantro. Add the onion and carrot and cook 5 minutes, or until softened. Step 3. Add 4 more cups of water, and bring to a boil. Required fields are marked *. Especially this creamy vegetable curry soup, which comes together in 30 minutes, and is vegan to boot. You are my cooking guru as I increase my vegan cooking repertoire xx. But if you taste test and find it in any way bland then you simply need to add more salt. Add the paprika, curry, and cumin, saute 1 minute, or until fragrant. Im a fan of the rice, so rice it is for me. Cook for another minute or two, adding 1-2 tbsp more water or broth if the pot is getting too dry. 8. Add the bay leaf and fry it for a couple of seconds. I made this soup and it is absolutely delicious. Nutritional information is for the lentil curry only and does not include rice. Add the curry powder and cayenne, if using, and fry, stirring constantly, for 30 seconds to release the aromas. In a pressure cooker, heat oil. Heres a quick look at the stovetop method with photos for reference: And thats it now you are ready to enjoy a cozy bowl of soup! What is the serving size? Simmer: Add the green beans, tomatoes, potatoes, lentils, and liquids, give a good stir and bring to a boil, turn heat to low, cover askew and simmer for 30 35 minutes, stirring occasionally. Add in at the end to brighten up all the flavors. I love watching the coconut milk solids slowly melt into this hot soup. Keep leftovers stored in the fridge andenjoy over the next 3-4 days. Next, add your spices, remaining aromatics, fire-roasted tomatoes, rinsed lentils, and veggie broth. Vegan lentil soup can be made on the stovetop, in a slow-cooker or Instant Pot with just a few simple adjustments. 30 minute meal! Add chopped carrot and toss up with the onions. Serve with rice, fresh basil and some slices of fresh lime. This recipe makes a lot of soup. Add the tomato paste (or ketchup), curry powder, and red pepper flakes and cook for another minute. 177 Slow cook. 2 tablespoons curry powder (I used mild curry) 1 teaspoon ground turmeric. It turned out very yummy! Lew. Just before soup is done, about 5 minutes, stir in the spinach and cook until wilted. Vegan Coconut Curry Red Lentil Soup. Bring to a boil over high heat, then reduce the head to medium/medium low. Add the stock, lentils, lemon juice, and bay leaf. Add the spices, stir and cook for a few more minutes. A cozy, curried soup that can be on the table in under 30 minutes. Next stir in water or broth, coconut milk, lentils and pumpkin puree. The soup will thicken up considerably in the fridge. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Thanks so much Seonaid! Stir in the coconut sugar and soy sauce (or gluten-free tamari). Add curry powder and cumin and saut for 1 to 2 more minutes. Serve into bowls and top with fresh chopped parsley and a sprinkle of ground black pepper with some lemon wedges on the side and you have a really good high protein meal or a fabulous appetizer. A deliciously warming curry lentil soup made with creamy coconut milk Author: Esther Schultz Recipe type: Soup Serves: 6 Ingredients 1 tbsp coconut or olive oil 1 medium onion, diced 3 carrots, diced 5 cloves garlic, minced 1 tbsp fresh ginger (about 1 inch), finely minced 2 cups small whole green lentils, rinsed 1 tsp fresh or ground turmeric Directions. Add lentils, vegetable broth, water, fire-roasted tomatoes, maple syrup, and lemon juice to sauted mixture in pot, and stir together. Add the carrots and toss together. Salt/pepper to taste. Its also freezer friendly for up to 3 months. Thank you Deryn, a winner and thank you! I needed a new lentil soup in my life and here it is! Saute for 1-2 minutes while stirring to cook off the raw spice flavor. Stir to mix. Dont skip the fresh lemon and fresh parsley at the end. 1 teaspoons red-wine vinegar Directions Step 1 Heat oil in a large heavy pot over medium heat. Thanks for the great review! Hi Alison. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Thank you! Stir to coat the vegetables in the spices and cook for about 1 minute. Once boiling, decrease the heat to medium-low, cover and simmer 45 to 50 minutes, stirring occasionally, until the vegetables are tender and the lentils are soft. Vegan Coconut Curry Lentil Soup. So glad you enjoyed it! Vegan Red Lentil Curry Soup Yield: 6 Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes A comforting Red Lentil Curry Soup Recipe served with rice for an easy and filling meal. Required fields are marked *. Cook onion, carrot and celery, stirring often, until softened, about 8 minutes. Add in the dried lentils and toss them with the onions and spices. Add the olive oil to a pot with the onion, crushed garlic, curry powder, cumin, coriander powder, turmeric and cayenne pepper and saut until the onions are softened. Add garlic; saut for 1 to 2 minutes longer. It serves four as an appetizer, or two as a main course and its 14 grams of protein per bowl if youre serving it as an appetizer, or 28 grams of protein per bowl if youre serving it as a main course. Deglaze the pot with about a cup of the vegetable broth until it starts to simmer. In a large soup pot, heat olive oil over medium-low heat. Has a refreshingly intelligent and simple approach to health. Chop a few veggies, throw everything in a pot, simmer until the lentils are tender and youre done! Remove from the heat and keep covered for 10 minutes before serving. I added ham and more curry, love the coconut milk base. I made this for the first time, and it is INCREDIBLE! Add the ground turmeric and cumin and stir with a wooden spoon until fragran.Vegan Red Lentil Curry. I often make curries using red lentils but the addition of the coconut milk, soy sauce, and maple syrup was life changing!! I intend to explore it, probably get one or two of your books. I didnt have green beans so I added more potato and carrot. Add tomato paste and carrots and stir to combine. This is just a summary of the process to go along with the process photos. Its perfect fall weather dining and makes a great meal prep idea! Learn how your comment data is processed. Blend. This hearty vegan lentil curry is the perfect weeknight meal. Convenient and easy to prepare, this Amy's Organic Indian Curried Lentil Soup is gluten free, dairy and lactose free, soy free, tree nut free and corn free. The nutrition was calculated without oil and using 2 cups of vegetable broth. Features quick and easy: have it on the table in 30 minutes using just a handful of simple ingredients dietary features: vegan, gluten-free, oil-free, soy-free, nut-free nutrition features: low-fat, high-protein, high in fiber 3 INSTRUCTIONS: Put all of the ingredients in a medium-sized soup pot and bring to a boil over medium-high heat. Peel and chop the onion and add to a pot with the olive oil and cumin and saut until slightly softened. In a large soup pot, heat the olive oil over low heat. Required fields are marked *. I love making delicious vegan food and creating vegan versions of all your old favorites, so that youll never feel like youre missing out. Serve with green onions. 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