Best 3 Vegan Coconut Curry Soup With Lentils Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a symphony of flavors with our tantalizing vegan coconut curry soup with lentils, a delightful fusion of creamy coconut milk, aromatic curry spices, and hearty lentils. This delectable soup is not only a feast for the taste buds but also a nourishing treat for the body. Packed with plant-based protein and an array of vibrant vegetables, it promises a satisfying and wholesome meal. As an added bonus, we have included three additional soup recipes to diversify your culinary adventures: a classic tomato soup, a zesty Mexican tortilla soup, and a refreshing cucumber gazpacho. Each recipe offers a unique flavor profile, ensuring there's something to suit every palate.

Here are our top 3 tried and tested recipes!

COCONUT CURRY LENTIL SOUP



Coconut Curry Lentil Soup image

Made from pantry staples, this spiced lentil soup will warm (and fill) you up. Make it an even heartier meal by serving it on a bed of brown rice. Vegan & Gluten-Free

Provided by Vegangela

Categories     Soup

Time 45m

Yield 4

Number Of Ingredients 14

1 tbsp coconut oil (or olive oil)
1 large onion, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp tomato paste (or ketchup)
2 tbsp curry powder
1/2 tsp hot red pepper flakes
4 cups vegetable broth
1 15oz/400ml can coconut milk
1 15oz/400g can diced tomatoes
1.5 cups dry red lentils
2-3 handfuls of chopped kale or spinach
salt and pepper, to taste
Garnish: chopped cilantro (fresh coriander) and/or vegan sour cream

Steps:

  • In a stockpot, heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger until the onion is translucent, a couple minutes.
  • Add the tomato paste (or ketchup), curry powder, and red pepper flakes and cook for another minute.
  • Add the vegetable broth, coconut milk, diced tomatoes and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Season with salt and pepper.
  • {Make-Ahead: May be cooled, frozen in air-tight containers, and re-heated over medium-low heat.}
  • Before serving, stir in the kale/spinach and garnish with cilantro and/or vegan sour cream.

VEGAN COCONUT-LENTIL CURRY WITH SWEET POTATOES



Vegan Coconut-Lentil Curry with Sweet Potatoes image

A hearty blend of warm Indian spices and nutritious lentils and sweet potatoes rounded out with creamy coconut milk. Perfect served with your favorite rice or some yummy naan.

Provided by VegHead

Categories     Vegetarian Curry

Time 1h10m

Yield 6

Number Of Ingredients 15

3 cups vegetable broth
2 tablespoons coconut oil
1 medium yellow onion, diced
2 tablespoons garam masala
2 tablespoons minced garlic, divided
1 (28 ounce) can crushed tomatoes
1 tablespoon minced fresh ginger root
1 tablespoon turmeric
2 teaspoons sea salt
1 cup dried lentils
1 medium sweet potato, cubed
1 teaspoon cayenne pepper, or more to taste
1 (15 ounce) can coconut milk, shaken
3 cups cooked basmati rice
1 tablespoon chopped fresh cilantro

Steps:

  • Bring 3 cups of vegetable broth to a simmer in a medium saucepan.
  • Meanwhile, heat coconut oil in a large pot over medium-high heat until hot. Add onion and saute until soft and translucent, about 5 minutes. Stir in tikka masala seasoning and cook for 1 minute. Add garlic and cook until fragrant, without burning the garlic, about 1 minute. Add tomatoes, ginger, turmeric, and salt. Cook and stir for 5 minutes.
  • Mix in lentils, sweet potato, cayenne pepper, and hot vegetable broth; bring to a boil over medium-high heat. Reduce heat, cover, and simmer, stirring occasionally to prevent sticking, until lentils and sweet potato are cooked through, about 40 minutes.
  • Add coconut milk and stir to combine. Bring to a simmer. Remove from heat and serve over rice garnished with cilantro.

Nutrition Facts : Calories 504 calories, Carbohydrate 67.4 g, Fat 21.4 g, Fiber 16.2 g, Protein 15.6 g, SaturatedFat 17.6 g, Sodium 1028.7 mg, Sugar 4.6 g

VEGAN COCONUT CURRY RED LENTIL SOUP



Vegan Coconut Curry Red Lentil Soup image

This hearty and flavorful soup is delicious, filling and healthy. Great as a thick winter soup with naan bread, or as a dahl/stew with rice.

Provided by ivi_1988

Categories     Curries

Time 50m

Yield 8 serving(s)

Number Of Ingredients 17

1 tablespoon olive oil
1 tablespoon curry powder (or up to 2T if you are a big curry fan)
1/2 teaspoon cinnamon
1 onion, chopped
2 carrots, peeled and diced
2 teaspoons fresh ginger, grated
2 garlic cloves, chopped
2 teaspoons salt
1 teaspoon sugar
1/3 cup tomato paste
7 cups water
1 (15 ounce) can coconut milk
2 cups red lentils
1 (15 ounce) can garbanzo beans, drained (chickpeas)
1 tablespoon fresh lime juice
fresh cilantro (for garnish)
lime wedge (for garnish)

Steps:

  • To a large pot or dutch oven over medium heat, add the oil. Add the curry powder and cinnamon and cook, stirring often, until the spices are fragrant, about 2 minutes.
  • Add the onion and cook 2-3 minutes, followed by the carrots, ginger, and garlic, salt, sugar, and tomato paste. Cook, stirring, for 2 minutes more.
  • Pour in the water, coconut milk, lentils, and chickpeas. Stir and bring to a simmer. Cook uncovered, stirring occasionally, for 25 minutes or until the lentils are tender and the soup has thickened.
  • At the very end, stir in the lime juice. Taste for seasoning and serve with fresh cilantro and lime wedges.

Nutrition Facts : Calories 469.6, Fat 12.6, SaturatedFat 9.1, Sodium 867.8, Carbohydrate 76.3, Fiber 9.1, Sugar 31.8, Protein 16.2

Tips:

  • For the best flavor, use a combination of coconut milk and vegetable broth. This will give the soup a rich and creamy texture without being too heavy.
  • Don't be afraid to add extra vegetables to the soup. Chopped carrots, celery, or bell peppers would all be great additions.
  • If you want a spicier soup, add a teaspoon or two of curry powder or chili powder. You can also add a pinch of cayenne pepper for an extra kick.
  • Serve the soup with a side of rice, quinoa, or bread for a complete meal.

Conclusion:

This vegan coconut curry soup with lentils is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It is also a great way to use up leftover vegetables. The soup is packed with flavor and nutrients, and it is sure to be a hit with everyone who tries it.

Related Topics