Vegan Coconut Curry Lentil Soup
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Jessica in the Kitchen · by Jessica Hylton★ 5.0 (77)

Vegan Coconut Curry Lentil Soup

NUTRITION · PER SERVING40M COOK
CAL 14%·PRO 21%
CARBS 32G45% OF CAL
6G FIBER7G SUGAR20G OTHER
FAT 14G44% OF CAL
11G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich and creamy curry lentil soup with coconut milk and warm spices. Hearty enough for a meal and full of winter flavors.

mainthaisoupbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1 tablespoon sesame oil
  • 1 teaspoon freshly grated ginger
  • 2 tablespoons red curry paste (I use this vegan one)
  • ½ red onion
  • 4 cloves garlic (minced)
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons sugar (brown or coconut sugar)
  • 1 tablespoon light soy sauce (or liquid aminos/gluten free tamari/coconut aminos)
  • 1 1/2 cups red lentils
  • 1 13.5-ounce can coconut milk ((383g) (full fat or lite))
  • 5 cups vegetable broth
  • juice of 1 lime
  • ½ tablespoon sambal oelek or Sriracha (optional, for heat)
  • Top with lime & chopped purple cabbage (optional)
PREP
10M
SODIUM
687MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.