Vegan Red Lentil Soup
Vegan Coconut Curry Red Lentil Soup. This satisfying and healthy soup is perfect for a weeknight meal. 30 minute meal!
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 8 people
- 2 cups Split Red Lentils uncooked
- 1/2 onion finely chopped
- 1 tablespoon fresh ginger minced
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 2 medium carrots chopped
- 1 can chickpeas
- 2 tablespoons yellow curry powder
- 1 teaspoon cinnamon
- 2 teaspoons salt plus more to taste
- 1/3 cup tomato paste
- 1 can unsweetened coconut milk
- 7 cups water
- 1 lime juiced
Heat 1 tablespoon of coconut or olive oil over medium high heat. Add onion, carrot and bell pepper. Cook for 5 minutes until softened slightly.
Add garlic, ginger, spices, and tomato paste to the pot. Stir for a few minutes until fragrant.
Add water, coconut milk, chickpeas and lentils to the pot. Heat to a boil then turn heat down to a simmer.
Simmer uncovered for 20 minutes until the lentils are cooked. Turn off heat and add lime juice. Taste and add more salt if needed.
Serve with cilantro and extra lime wedges.
Calories: 319kcal | Carbohydrates: 40g | Protein: 14g | Fat: 12g | Saturated Fat: 10g | Sodium: 709mg | Potassium: 837mg | Fiber: 17g | Sugar: 6g | Vitamin A: 5510IU | Vitamin C: 29.2mg | Calcium: 73mg | Iron: 5.1mg