Spicy Vegan Lentil Curry Soup

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If you’re looking for a comforting bowl of nutrition, this spicy vegan lentil curry soup is INCREDIBLE! It’s packed with protein-rich lentils and aromatic spices that will warm you from the inside out. Perfect for weeknight dinners or meal prep, this recipe is a delightful way to enjoy wholesome ingredients.

This soup is not only vibrant and flavorful but also incredibly versatile and can be ready in 45 minutes. You can easily adjust the spice levels to cater to your taste or add in your favorite vegetables for an extra boost.

Trust me, the delicious combination of spices will have your taste buds dancing!

Deliciously Spiced Vegan Lentil Curry Soup

This vegan lentil curry soup features tender lentils simmered in a rich coconut milk broth, with a medley of spices including turmeric, cumin, and curry powder. It’s a hearty dish that offers a perfect balance of spice and creaminess, making it both satisfying and wholesome.

Ingredients

1 cup dried lentils, rinsed and drained
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon turmeric
1 can (14 oz) coconut milk
4 cups vegetable broth
1 cup diced tomatoes (canned or fresh)
2 cups spinach or kale, roughly chopped
Salt and pepper to taste
Chopped cilantro for garnish (optional)

Instructions

Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.
Add Spices: Sprinkle in the curry powder, cumin, and turmeric, stirring well to coat the onions and cook for an additional minute.
Simmer Lentils: Add the rinsed lentils, coconut milk, vegetable broth, and diced tomatoes to the pot. Bring to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the lentils are tender.
Add Greens: Stir in the chopped spinach or kale and cook for an additional 5 minutes until wilted. Season with salt and pepper to taste.
Serve: Ladle the soup into bowls and garnish with chopped cilantro, if desired. Enjoy warm with crusty bread or over rice.