Curried Lentil Soup Recipe
Curried lentil soup, but vegan—because comfort food deserves a spicy glow-up.
Lentils simmer gently, soaking in aromatic spices that flirt with your senses.
Garlic, onion, and ginger kick things off with bold fragrance and sass.
Curry powder, cumin, and turmeric swirl together, creating warmth deeper than your favorite cozy blanket.
Coconut milk adds creaminess without stealing the spotlight from earthy lentils.
Darling, this isn’t just soup—it’s a flavorful hug with a spicy wink, perfect for weeknights, dinner parties, or self-care Sundays.
Curried Lentil Soup Recipe
A vegan curried lentil soup—spicy, hearty, and deeply comforting.
Ingredients
Method
- Heat olive oil in pot over medium heat.
- Add onion, garlic, and ginger; sauté 5 minutes.
- Stir in curry powder, cumin, and turmeric; cook 1 minute.
- Add carrots, lentils, broth, tomato paste, salt, and pepper.
- Simmer 25 minutes until lentils are tender.
- Stir in coconut milk and lemon juice.
- Blend partially for creaminess (optional).
- Garnish with fresh cilantro.
Notes
Nutritional Values (per serving)
- Calories: 280
- Total Fat: 11g
- Saturated Fat: 5g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 12g
Vitamins and Minerals (per serving)
- Iron: 18%
- Folate: 24%
- Vitamin C: 16%
- Magnesium: 12%
- Potassium: 20%
Additional Notes/Tips
- Use green lentils if you want a firmer texture.
- Add chili flakes for extra heat.
- Pair with naan or rice for a complete meal.
- Freeze leftovers—they taste even better the next day.
