March 21, 2023
This vegetable curried lentil soup is nourishing and easy to make in 30 minutes with clean & simple, everyday ingredients.
This soup is perfect for when you’re craving something hearty and comforting yet healthy. A soup with warm ingredients and flavors like this curried lentil and vegetable soup is always something I make when my body is really craving something clean and healthy on the menu.
Other reasons to love it:
- quick and easy: have it on the table in 30 minutes using just a handful of simple ingredients
- dietary features: vegan/vegetarian (if you use vegetable broth), gluten-free, soy-free, nut-free
- meal prep: works well for food prep as the flavors only get better the next day, freezes well and budget-friendly too!
Curried Lentil & Vegetable Soup
Hearty lentil soup with curry, potatoes and greens is warm, glowing and delicious! Perfect for lunch, dinner or make ahead meal idea!
Ingredients
- 2 tbsp avocado oil sub: olive oil
- 1/2 yellow onion, diced
- 1 C sliced carrots diced into coins
- 1 c sweet potato, diced about 1 medium
- 4 cloves garlic, minced
- 1 tbsp minced ginger
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp red curry paste
- 1 tsp tumeric
- 2 tsp garam masala
- 1 tbsp maple syrup optional for sweetness
- 1 C. green or red lentils
- 4-6 C. chicken or vegetable broth for a thicker, chunkier soup. Use 4 cups. For more broth, use 5/6 cups.
- 2 tbsp coconut aminos
- 1 15oz can full fat coconut milk
- 1 15 oz can garbanzo beans
- 1 c kale, shredded extra thin
- juice of half a lime
- cilantro optional garnish
Instructions
- Heat the oil in a large pot or dutch oven over medium heat. Add the onion, carrot, sweet potato and garlic and cook, stirring, until the onion is translucent about 4 minutes.
- Add the ginger, salt and pepper. Cook for about 30 seconds then Add the red curry paste, garam masala, turmeric and stir until well combined.
- Add the lentils, broth, maple syrup and the coconut aminos. Bring the soup to a rapid simmer. Once simmering, reduce the head and cover and cook until the lentils are tender, about 20 minutes.
- Uncover and stir in the coconut milk, garbanzo beans and kale. Cook uncovered and simmer until the kale has wilted and garbanzo beans have heated through – about 5 minutes.
- Finish with lime juice & garnish with cilantro. Enjoy.
