Another day in lockdown, another pantry recipe. Since we are all doing our best with what we have in our pantries, this Indian-inspired, creamy coconut curry lentil soup might just be the inspiration that you are looking for. It is an easy and simple 30-minute pantry meal that is packed with vibrant spices for maximum flavour, AND it's vegan and gluten-free to fit all dietary preferences.
Ingredients in Coconut Curry Lentil Soup
To make this creamy vegan soup, you will need to rummage through your pantry for some of the following staples that you may already have on hand.
- dry brown lentils - can substitute with green or red lentils will work
- coconut oil - can substitute this with vegetable oil.
- garlic and ginger
- spices - turmeric, garam masala seasoning, yellow curry powder, and cumin, and salt and pepper to taste.
- carrots and potato - can substitute this with whatever vegetables that you have on hand. Broccoli and butternut squash go really well in this soup.
- tomato paste
- vegetable broth - can use any broth that you have on hand (chicken broth works well).
- coconut milk - full fat coconut milk for best results.
- fresh cilantro - optional for garnish, but I highly recommend it. You could also add some spinach in the soup in the last few minutes of simmering.
How to Make Coconut Curry Lentil Soup
Coconut curry lentil soup is one of the easier, every day soups that I have made. It’s a simple sauté a little and throw everything into one pot kind of recipe that you can enjoy all year round. It's also takes under 30 minutes to cook.
- Sauté onions, garlic and ginger and add spices: Sauté onions, garlic, and ginger with turmeric. Add garam masala, curry powder, and cumin.
- Add remaining ingredients: Add lentils, carrot, onion, water, vegetable broth, tomato paste, and coconut milk. Simmer for 15 minutes.
- Thicken the soup: Remove one cup of the soup and puree in the blender. Pour it back into the pot and stir.
- Serve: Season with salt and pepper to taste, and serve with fresh cilantro on top.
Can You Freeze Lentil Soup?
Yes, absolutely! It's easy to double the recipe and save leftovers for another day. Lentil soup can be frozen in an airtight container for up to 3 months. You can also store it in the refrigerator for up to 5 days. I like to eat the leftovers as is, or as a curry served over coconut rice or plain rice. I just heat it up, and simmer until I get the consistency I want.Print
Indian-inspired, vegan, creamy coconut curry lentil soup is an easy and simple 30-minute pantry meal that is packed with spices for maximum flavour.
- 1 + 1/2 cups dry brown lentils
- 1 tablespoon coconut oil
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/4 teaspoon turmeric
- 2 teaspoons garam masala seasoning
- 1/2 tablespoon yellow curry powder
- 1 teaspoon cumin
- 2 medium carrots, cubed into 1/4-inch pieces
- 1 russet potato, cubed into 1/4-inch pieces
- 1 tablespoon tomato paste
- 1 + 1/2 cups water
- 2 cups vegetable broth
- 1 (400 ml) can full-fat coconut milk
- salt and pepper, to taste
- fresh cilantro, chopped (optional)
- Pour lentils into a large bowl. Rinse and drain. Pour boiling water on top to cover the lentils, and let it sit for 10 minutes. Set aside.
- In a large pot, heat oil over medium heat. Add onions, garlic, ginger, and turmeric. Saute until onions are soft and translucent (about 2-3 minutes). Add garam masala, curry powder, and cumin and cook for an additional minute.
- Stir in the lentils, carrot, potato, tomato paste, water, vegetable broth, and coconut milk. Bring to a boil over high heat, then turn to low and simmer covered for 15 minutes.
- Remove one cup of the soup and blend together, and pour back into the pot. Add salt and pepper to taste. Serve soup with fresh cilantro on top (optional).
- Category: Soup
Keywords: lentil soup, lentils