Lentil Curry Soup

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This is a hearty and wholesome soup that fills me up, yet also has me begging for more because it is so good! The curry and coconut milk give it an Indian-style feel, and the lentils are loaded with protein and fiber. Feel free to add any vegetables you like to give it your own unique taste. This recipe was inspired by Minimalist Baker.

Lentil curry soup with carrots.

Ingredients:

  • 2 Tbsp olive oil

  • 1/4 cup thinly sliced shallot (or onion if you don’t have shallot)

  • 3 cloves garlic, minced

  • 1 Tbsp ginger, minced

  • 2 cups chopped carrots

  • 4 cups vegetable broth

  • 1 can of full-fat or reduced-fat coconut milk

  • 1 cup uncooked lentils (I’ve found that red lentils are delicious in this recipe!)

  • 2 Tbsp Bragg’s aminos

  • 1 Tbsp curry powder

Instructions:

  • Heat a large rimmed skillet or pot over medium heat. Once hot, add oil and shallot. Sauté for 3 minutes, stirring frequently, until softened and translucent.

  • Add garlic and ginger and sauté for another 2-3 minutes. Then add carrots and stir. Cook for 1-2 minutes more, stirring occasionally.

  • Add vegetable broth and coconut milk and increase heat to medium high. Bring to a low boil. Then add lentils and stir. Once the mixture comes back to a low bubble, reduce heat to low or until you achieve a gentle simmer.

  • Add coconut aminos and curry powder and stir once more. Simmer the soup uncovered, stirring occasionally, until the carrots and lentils are tender. If the mixture becomes too thick, you can add more vegetable broth as needed.

  • Taste and adjust flavor as needed, adding more salt or coconut aminos for saltiness / depth of flavor or more curry powder for intense curry flavor.

  • Divide between serving bowls. Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on the stovetop until hot, adding more vegetable broth to thin as needed.