This vegan curried lentil soup is wonderfully nourishing and easy to make in 30 minutes with simple, everyday ingredients.

A cozy, curried soup that can be on the table in under 30 minutes. Chop a few veggies, throw everything in a pot, simmer until the lentils are tender and you’re done!

INGREDIENTS

  • 1 medium white onion, diced (approx. 2 cups, 300 g)
  • 3 carrots, chopped into thick rounds (approx. 2 cups, 300 g)
  • 3 cloves garlic, minced
  • 3 stalks celery, chopped (approx. 320 g)
  • 1 tbsp curry powder
  • 1 tsp each cumin and coriander
  • 1/2 tsp each salt and pepper
  • 1 1/2 cups uncooked red lentils
  • 1 14 oz can light coconut milk
  • 1 28 oz can diced tomatoes with the juices
  • 4 cups vegetable stock
  • 1 tbsp soy sauce or gluten-free tamari
  • 1 tsp coconut sugar or pure maple syrup

INSTRUCTIONS

  1. Add the carrots, celery, onion and garlic to a soup pot with 2 tbsp water or broth. Cook over medium heat, stirring often, for 5-6 minutes.
  2. Add the spices and stir to combine. Cook for another minute or two, adding 1-2 tbsp more water or broth if the pot is getting too dry.
  3. Add the lentils, diced tomatoes, coconut milk and broth and stir to combine.
  4. Simmer for 20-25 minutes, uncovered over low to medium heat until the lentils are soft and almost mushy.
  5. Stir in the coconut sugar and soy sauce (or gluten-free tamari).
  6. Serve right away topped with fresh cilantro, if desired.

    NOTES

    The soup will thicken up considerably in the fridge. Enjoy it the next day as a stew or add a little broth or water to thin it back out.

    Storing: Let cool before storing. Store in the fridge for up to 6 days or freeze for up to 3 months. If frozen, thaw overnight in the fridge. Reheat the stovetop or in the microwave until heated to your preference.

    NUTRITION

    • Serving Size: 1/6th of recipe
    • Calories: 265
    • Sugar: 10 g
    • Sodium: 450 mg
    • Fat: 3 g
    • Carbohydrates: 48 g
    • Fiber: 8 g
    • Protein: 13 g