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Vegan Curry Lentil Soup

Vegan Curry Lentil Soup
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If you’re searching for a soul-warming meal that nourishes both body and spirit, look no further than this Vegan Curry Lentil Soup. This delightful dish is perfect for chilly evenings or busy weeknights, delivering rich flavors and wholesome ingredients that everyone will love. Made with a hearty blend of split red lentils, garbanzo beans, and aromatic spices, this soup is not only comforting but also packed with nutrition. In just 20 minutes, you can whip up a bowl of goodness that’s sure to impress your family and friends.

Ingredients

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  • 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. In a Dutch oven over medium heat, sauté diced onions in olive oil with a pinch of salt and pepper until translucent (3-4 minutes).
  2. Add minced garlic, curry powder, cumin, ground ginger, and cinnamon; cook for 1 minute to release aromas.
  3. Deglaze the pan with a splash of vegetable broth.
  4. Stir in garbanzo beans, split red lentils, coconut milk, and remaining vegetable broth.
  5. Bring to a simmer and cook for about 5 minutes until lentils are tender.
  6. Finish with fresh lime juice and garnish with cilantro before serving.

Nutrition

Find it online: https://quickwithemma.com/vegan-curry-lentil-soup/