This hearty and healthy Vegan Coconut Curry Lentil Soup is SO easy and loaded with spicy flavor!
Lentils were one of the very first domesticated crops and have been consumed by civilizations around the world for thousands of years, which is why I’m always surprised that they don’t appear on menus or in kitchens in the United States more often than they do.
It’s a shame that lentils aren’t more of a staple in the American diet. Tasty, versatile, and inexpensive, lentils add plant-based protein to meals alongside an earthy, delicious flavor that pairs well with tons of spices.
Soups are one of my favorite places to use lentils. They make them more filling, especially for vegetarians and vegans, but won’t overpower the spices, herbs, or veggies that you add in. Which brings us to one of my favorite soup recipes.
A little spicy, a little sweet, loaded with veggies, smoky tomatoes, and a creamy coconut milk finish, this soup is the ultimate comfort food. My favorite part is that while this dish tastes like something that you’d order at a high-end vegan restaurant, it’s shockingly simple to make!
Is This Vegan Coconut Curry Lentil Soup Healthy?
There’s a reason why lentils have long been a staple in many cultures’ diets. Not only are they delicious, but they also have some big health benefits. For vegetarians and vegans—or even meat eaters!—they are a great source of plant-based protein.
It isn’t just the lentils in this recipe that make it a healthy choice, either. The carrots, bell peppers, and tomatoes add extra fiber along with vitamins and minerals. This dish is a great meal for vegetarians and vegans, but even if you do eat meat, this tasty soup can be a good choice if you’re looking for a tasty way to add more veggies and healthy legumes to your diet.
Why You’ll Love This Recipe
I love making a big batch of a hearty soup during the fall and winter months to have on hand when I need a comforting, hot meal. But it also appears at my table during the warmer months. Maybe it’s the creamy coconut flavor that makes me think of the beach, or the smoky tomatoes that bring to mind summer barbecues. The great thing about this soup is that it’s also extremely affordable. Legumes—which we should all be eating more of—are a budget-friendly alternative to pricey meat, making them a smart choice for any season.
But did you know that lentils can be used in more than just soups, stews, and curries? I add them to salads, use them to make delicious plant-based burgers, and use them instead of beef in tacos, sloppy Joes, and even shepherd’s pies, Bolognese sauces, and lasagna! Enough reason to go and stock up on some colorful and healthy lentils!
How Do I Store Leftovers?
If you want to make a double batch of this recipe or save leftovers for another time, you’re in luck! This soup will keep well in the fridge, if stored in an airtight container, for up to 4 days. It freezes really well, too. Simply store it in a freezer-safe container for up to 3 months, and thaw overnight in the fridge.
Serving Suggestions
This soup is delicious on its own, but just as I do with every soup or chili that I make, I usually pair it with bread. In this case, one of my favorite breads to pair it with is fresh, homemade Pita Bread or fluffy naan. Time it so that your bread is just out of the oven, or heat it up before dipping it into your lentil soup—yum!
If this recipe has you inspired to start cooking with lentils, I recommend you try a classic Red Lentil Curry next. But, as mentioned, lentils aren’t just great for soups and curries. You can even add them to a quesadilla!
Ingredients
- 1 tablespoon coconut oil
- 1 cup carrots sliced
- 1 bell pepper diced
- 1/2 cup onion diced
- 1 tablespoon yellow curry powder
- 1 tablespoon fresh garlic minced
- 2 teaspoons coconut sugar
- 2 teaspoons salt
- 1/2 tablespoon fresh ginger minced
- 4 cups vegetable broth
- 1 can fire-roasted diced tomatoes (14 ounces)
- 1 cup green lentils
- 2/3 cup canned full-fat coconut milk
- 2/3 cup cilantro roughly chopped
Instructions
- Heat the coconut oil in a large pot on medium heat. Add in the carrots, bell pepper, and onion and cook until they just begin to soften, about 5 minutes.
- Add in the curry powder, garlic, coconut sugar, salt, and ginger and cook for 2 minutes. Then, stir in the vegetable broth, tomatoes and lentils. Bring to a boil. Then cover, reduce the heat to low and simmer, leaving the lid slightly ajar, for 25 minutes, or until the lentils and tender.
- Transfer 2 cups of the soup into a blender and blend until smooth. Stir into the soup, along with the coconut milk and cilantro.
- DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
to make this vegan you would need to use vegetable broth
OMG! Thanks for flagging Cristy, you can obviously use vegetable broth, I have fixed the recipe.