This hearty and healthy Vegan Coconut Curry Lentil Soup is SO easy and loaded with spicy flavor! A perfect gluten, dairy and egg free cozy fall dinner!
Course Dinner
Cuisine American
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 6Cups
Calories 158kcal
Author FoodFaithFitness
Ingredients
1TbspCoconut oil
1CupCarrots,sliced
1Bell pepper,diced
1/2CupOnion,diced
1TbspYellow curry powder
1TbspFresh garlic,minced
2tspCoconut sugar
2tspSalt
1/2TbspFresh ginger,minced
4CupsVegetable broth
1CanFire roasted diced tomatoes(14oz)
1CupGreen lentils
2/3CupCanned full fat coconut milk
2/3CupCilantro,roughly chopped
Instructions
Heat the coconut oil in a large pot on medium heat. Add in the carrots, 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.