Vegan Lentil Soup
This creamy vegan soup with red lentils, coconut milk, and spinach makes a protein-packed lunch or dinner. Ready in 45 minutes with simple ingredients.
Equipment
- large pot or Dutch oven
- knife
- cutting board
- measuring spoons
- measuring cups
- stirring spoon
Ingredients
- 1 tablespoon coconut oil
- 1/2 cup diced yellow onion
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 1 cup red lentils rinsed and drained
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon ground turmeric
- 1 can coconut milk 13.5-ounce
- 2 cups vegetable broth
- 1 cup chopped spinach
- salt to taste
- fresh cilantro chopped, for garnish
Instructions
- Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Add the minced ginger and garlic to the pot and cook for 1 minute, stirring constantly, until fragrant.
- Stir in the rinsed lentils, curry powder, and turmeric, coating them in the oil and aromatics. Cook for 1 minute to toast the spices.
- Pour in the coconut milk and vegetable broth, stirring to combine. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the lentils are tender and have begun to break down, thickening the soup.
- Stir in the chopped spinach and cook for another 2-3 minutes, just until the spinach has wilted. Season the soup with salt to taste.
- Ladle the soup into bowls and garnish with fresh chopped cilantro before serving.
Notes
Garnish with fresh chopped cilantro before serving.