Curry lentil soup that’s chock-full of wholesome, delicious ingredients that meld together into a comforting, fulfilling and meal.
With summer right around the corner, I wanted to get one last soup recipe out. I can’t wait for summer but am going to miss my winter soup habit oh so much. Its almost impossible to make a bad soup in my opinion. It isn’t like seasoning meat or baking where you’ve got to cross your fingers and hope for the best when you’re experimenting. Oh no, with soup you just adjust as you go.
This vegetarian / vegan curry lentil soup is no different. The first time I made it was just as good as the second. The technique was improved, but flavor was excellent both times. If things don’t taste quite right, its within your power to change it. Just add seasonings slowly and taste as you go. There’s no way to screw this one up.
In addition to tasting fabulous, this plant based soup is absolutely filled to the brim with veggies and other good for you ingredients.
Lentils though, my friend, lentils are where its at. They’re an excellent plant based protein option and can taste good when done right.
The only real craving I’ve been having is for fruit and carbs.
Must. Eat. All. The. Carbs.
But if you balance all the bread and pasta with nutritious dinners like this curry lentil soup, whats the harm? I mean come on, its basically begging to be served with a big, fat slice of bread. And the avocado topping? Gah! Why have I never thought to put avocado on lentil soup before! Its sooo good.
I had a few avocados I had to use up and spied them just as I was spooning the soup into bowls. You can go without, but its really a match made in heaven.
This is the FNF green lentil recipe I’ve shared with you! The creamy coconut milk, spices, and the avocado topping take it to a whole new unique level. Its so good!
This recipe is nutritious, delicious and so filling. Plus it reheats and freezes great making it excellent for meal prep.
Curry Lentil Soup
Ingredients
- 1 1/2 cup green lentils
- 2 Tbsp. avocado oil can use olive or other oil
- 1 large onion chopped
- 4 large carrots peeled and sliced into 1/8″ rounds
- 2 tsp. minced garlic
- 2 tsp. ground cumin
- 1 tsp. turmeric
- 1 1/2 tsp. curry powder
- 1/2 tsp. herbs de provence can sub for another herb like thyme if needed
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 pinch cayenne pepper to taste
- 28 oz. can crushed tomatoes
- 4 cups low-sodium vegetable broth
- 13.5 oz. can of coconut milk lite is fine
- 6 cups chopped kale center stems removed; about 1 bunch of kale
- 1 Tbsp. apple cider vinegar
- 1 avocado optional
Instructions
- Rinse lentils and pick out any hard or discolored ones and discard. Let rinsed lentils sit.
- Add oil to a large pot and warm over medium heat. Add onion and cook for 4-5 minutes until onion starts to soften. Add garlic, carrots, cumin, turmeric, curry powder, herbs de provence, salt, pepper, and cayenne and stir another minute until spices are aromatic and well mixed in.
- Pour in diced tomatoes, vegetable broth and lentils. Increase heat to high and bring to a boil. Reduce heat, partially cover, and let simmer for 30 – 35 minutes until lentils are cooked through but still holding shape.
- Add coconut milk and stir to mix in.
- Use a stick blender to blend a small amount of the soup to thicken. If you do not have a stick blender, remove 2-3 cups of the soup and place in a blender, blend, and then pour back into pot.
- Add kale and and apple cider vinegar and cook for about 4-5 minutes longer until greens are soft.
- Season with additional salt and pepper if desired. Ladle into bowls and top with sliced avocado to garnish if desired.
- Soup will keep in the refrigerator for 4-5 days and freezes well in airtight containers for up to three months.
Nutrition
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