Before I get to Vegan Curry Lentil Soup (which I'm currently obsessed with and can't wait to get to), I have to tell you some pretty crazy news. My cookbook Fuss-Free Vegan is selling out! It's already completely sold out on amazon.ca and on Barnes & Noble. There are even people trying to sell used copies on amazon.ca for $150, how crazy is that!? Do not buy my book for $150, it's not a good deal. Luckily, there appear to be some copies of my book still on amazon.com and just a couple left at Indigo. The book is being reprinted but I am not sure when the reprint is arriving, so if you want your hands on a first edition, you better go hop like a bunny and get one now!
Now on to Vegan Curry Lentil Soup!
Just looking at these pictures I wish I had a big bowl of this soup in front of me again right now... even though it's currently first thing in the morning and that might be an odd breakfast choice.
Vegan Curry Lentil Soup is the perfect way to celebrate my cookbook's success. I know most people celebrate with fancy cocktails, or maybe some champagne cupcakes, but I assure you, I have already done lots of celebrating with boozy and sweet treats over the holidays. Now that it's January (also known as #veganuary), I'm looking to celebrate instead with a warm, hearty, spicy, bowl of health. Oh boy does this fit the bill!
The lentil and tomato base make this soup hearty and satisfying with rich and aromatic spices, and coconut milk stirred in at the last minute for a little creamy bliss. And if you're into hot spice (which I totally am) you can optionally kick it up with cayenne, (which I totally did).
In true fuss-free style, this recipe is very easy to make. Most of the time is spent just letting the soup simmer away which will make your kitchen smell amazing. This soup is gorgeous freshly made but it also holds up well and gets even better the next day, making it perfect for a make ahead meal.
To make Vegan Curry Lentil Soup: in a large soup pot, heat the oil over medium-high heat. When hot, add the onion, garlic, and ginger. Suaté for about 5 minutes until the onions turn translucent and begin to brown.
Stir in the vegetable broth, diced tomatoes, brown or green lentils, curry powder, cumin, salt, and cayenne (if using). Cover and bring to a simmer.
Cook for about 25 minutes until the tomatoes are cooked and the lentils are tender.I love brown or green lentils for this recipe as they are a bit heartier and have more chew, but if you would prefer to use red lentils, do not add them until the last 10 minutes of cooking so they don't get mushy.
Stir in the coconut milk and heat through. Serve hot and garnish with cilantro.
(click stars to vote)
Vegan Curry Lentil Soup
Servings: (makes about 6 cups)
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Ingredients
- 1 tablespoon light oil, (such as canola or vegetable)
- 1 yellow onion,, chopped
- 3 cloves garlic,, minced
- 1 inch piece fresh ginger, minced
- 3 cups vegetable broth
- 1 28oz can diced tomatoes
- 1 cup uncooked brown or green lentils
- 2 tablespoons curry powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼- ½ teaspoon cayenne, (optional for spice)
- 1 ½ cups full-fat coconut milk, (the kind in a can)
- 1 handful cilantro,, chopped
Instructions
- In a large soup pot, heat the oil over medium-high heat. When hot, add the onion, garlic, and ginger. Suaté for about 5 minutes until the onions turn translucent and begin to brown.
- Stir in the vegetable broth, diced tomatoes, brown or green lentils, curry powder, cumin, salt, and cayenne (if using). Cover and bring to a simmer. Cook for about 25 minutes until the tomatoes are cooked and the lentils are tender.
- Stir in the coconut milk and heat through. Serve hot and garnish with cilantro.
Notes
Nutrition
Bon appetegan!
Sam.
Christine says
I'm not even a "soup" person, and I love this soup!
Jess @ It Doesn't Taste Like Chicken says
Wonderful!
Brooke Reynolds says
Absolutely love this recipe! I make it at least once a month.
Christiane says
Excellent recipe. Curry and coconut milk go so well together! I did not have any cilantro, so I just threw in a handful of spinach leaves and it worked out great.
Sam Turnbull says
So happy you loved it! 🙂
NB says
Ack I fucked up! Added crushed tomatoes. Tomato overload No good no good! How do I fix this? 🙂
Amanda says
Still loving this recipe after a couple of years. I love using french green lentils (I add 1/2 cup) and cook everything very slowly. SO SO GOOD!
Angela says
I haven't made this, but I've eaten it and will definitely make it. A friend gave me some that she had made & it was delicious. It reminded me of the mulligatawny soup I grew up with. Thanks Sam!
Coretta M says
I made this tonight with No chicken broth and added some frozen collard greens with the lentils. Yummy! Thanks for another great recipe, Sam!
Kristine says
I made this last night and it was fantastic! I didn't have any vegetable broth so i mixed up a broth powder and added water to it and it worked like a charm. Very filling and delicious with just the right amount of spice.
Nisha says
Even my daily-dal-eating Indian parents love this one!
Allyson says
Fantastic recipe! I made it in my Instant Pot, 25 minutes was perfect. Added a little coconut aminos and black pepper at the end, too. Easy and delicious flavors, thank you!
Pamela D. says
An outstanding recipe. This soup was an immediate hit for my spouse and me. Absolutely spot on balance of flavors. It did take longer than 25 minutes for the lentils to become tender - I know this can be a problem when you cook legumes with tomatoes. Still, it's so delicious it's worth the wait!
Linda says
You mentioned it took longer for the lentils - do you remember how much longer it took? I am trying to be more vegan, and am very new to cooking legumes. They never seem to be cooked right. This recipe doesn't say anything about pre-cooking or soaking the lentils, but I am wondering if I should.
Sam Turnbull says
Hi Linda, the lentils cook in the soup, there is no need to pre-cook them. Depending on the type of lentil it may take slightly less or more time to cook. You can test their doneness by tasting. They should be soft all the way through but still hold their shape. ENjoy!
Linda says
Thanks, Sam, for the info.
I am new to lentils so I don't know for sure what texture cooked lentils should have. I simmered the soup for 30 mins rather than 25. And I think I could have maybe simmered for a few minutes beyond that.
Having said that, this soup is delicious! I just had 2 1/2 bowls, quite full now.
Karen says
My son and I LOVE this soup, neither of us are vegans and its definitely in my top 5 soup recipes. Does anyone know how to adjust the spices if you double the recipe?
Sam Turnbull says
Wonderful!! You can double the spices if you double the recipe, or just add to taste 🙂
Cindy Landsdale says
I am not Vegan, I made this for my daughter who is Vegan and we have both said this is now our favourite all time soup!!!! Excellent! Thank you
Robyn Kurtz says
This was soooo good! easy and very tasty! we had over rice and spinach. Thank you!
Jess says
Delish! Love this recipe, so easy and versatile. I like to add frozen peas and spinach at the end. Thanks, Sam!
Sam Turnbull says
You're welcome!
Meg Selby says
I've lost count of how many times I've made this soup. It is definitely a favorite! Perfect blend of spice and flavors. Thank you!
Mark says
So easy and so good. The whole family loved it! I’m trying to watch my sodium intake, so I skipped the salt and didn’t miss it a bit!
Sam Turnbull says
Wonderful! So happy you enjoyed, Mark!
Heather says
I made this for dinner last night and it was delicious!! I will be making it again very soon.
Sam Turnbull says
Wonderful!