Vegan Curry Lentil Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 tablespoon olive oil
02 -
1 yellow onion, diced
03 -
6 cloves garlic, minced
04 -
1 tablespoon curry powder
05 -
1 teaspoon cumin
06 -
1/2 teaspoon ground ginger
07 -
1/4 teaspoon ground cinnamon
08 -
1 cup split red lentils
09 -
1 (15 oz.) can garbanzo beans, drained
10 -
1 (13.5 oz.) can full fat coconut milk
11 -
32 oz. vegetable broth
12 -
Juice of 1 lime (about 2 tablespoons)
→ Seasonings & Garnish
13 -
Kosher salt
14 -
Fresh cracked pepper
15 -
Fresh chopped cilantro for garnish
# Instructions:
01 -
Heat olive oil in a dutch oven over medium heat. Add onions along with a pinch of salt and pepper. Sauté for 3-4 minutes, stirring frequently.
02 -
Add garlic, curry powder, cumin, ginger, and cinnamon and cook for 1 minute, stirring frequently to release their aromas.
03 -
Pour a splash of vegetable broth into the pot, scraping all the flavorful bits off the bottom of the pan.
04 -
Add chickpeas, lentils, coconut milk and remaining broth. Stir to combine thoroughly.
05 -
Increase heat and bring to a simmer. Maintain over medium to medium-low heat for 5 minutes, stirring occasionally, until the lentils are tender and fully cooked.
06 -
Stir in fresh squeezed lime juice, garnish with fresh cilantro and serve hot.
# Notes:
01 -
This soup thickens upon standing. Add more broth when reheating if necessary.
02 -
Red lentils cook quickly, making this an ideal weeknight meal.