Description
This vegan curry lentil soup is loaded with your favorite pantry staples – classic curry spices, garbanzo beans, and split red lentils. It has all the feels of comfort food so your family will never guess it’s completely loaded with healthy, wholesome ingredients!
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 6 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1 cup split red lentils
- 1 (15 oz.) can garbanzo beans, drained
- 1 (13.5 oz.) can full fat coconut milk
- 32 oz. vegetable broth
- juice of 1 lime (about 2 tablespoons)
- Kosher salt
- fresh cracked pepper
- fresh chopped cilantro for garnish
Instructions
1. Heat olive oil in a dutch oven over medium heat. Add onions along with a pinch of salt and pepper. Saute for 3-4 minutes, stirring frequently.
2. Add garlic, curry powder, cumin, ginger, and cinnamon and cook for 1 minute, stirring frequently.
3. Deglaze the pan with a splash of broth, scraping all the yummy bits off the bottom of the pan.
4. Add chickpeas, lentils, coconut milk and remaining broth. Stir to combine.
5. Turn up heat and bring to a simmer. Simmer over medium to medium low heat for 5 minutes, stirring occasionally, until the lentils are cooked through.
6. Stir in fresh squeezed lime juice, garnish with fresh cilantro and enjoy!
Notes
Use full-fat coconut milk for the creamiest texture.
You can blend part of the soup for a smoother consistency if desired.
Store leftovers in an airtight container for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1/6 of soup
- Calories: 362
- Sugar: 2.5 g
- Sodium: 575.1 mg
- Fat: 19.2 g
- Carbohydrates: 38.4 g
- Fiber: 7.9 g
- Protein: 13.4 g
- Cholesterol: 0 mg