Easy coconut curry lentil soup is loaded with veggies, lentils, coconut milk, and curry spices for a flavor-packed vegan lentil soup recipe. It comes together in one pan in 35 minutes to make a healthy well-balanced meal. Gluten-free, dairy-free, and vegan.
for toppings: lime wedges/juice, cilantro, coconut milk, yogurt...
Heat a large dutch oven or nonstick pot over medium-low heat. Add oil and let it get hot, about 30 seconds. Add garlic, ginger, curry powder, and ground turmeric and toast the spices by stirring until fragrant and well combined, about 30 seconds. Careful not to let the garlic burn.
Add carrots, onion, and salt and pepper and mix well into the spice mixture. Add a couple of tablespoons of broth (you can just take it from the total amount needed for the recipe) to make sure nothing is sticking to the bottom. Saute for 5 minutes, stirring occasionally, until softened.
Add the lentils and mix well. Then add the bell pepper, coconut milk, diced tomatoes, broth, curry paste, cayenne pepper, and salt and pepper and mix well to combine and make sure nothing is stuck on the bottom. Place the lid on the pan, leaving it just slightly ajar for the air to get in/out. Simmer for 25 minutes until the lentils are tender.
Serve with lime wedges (a must!) and additional toppings you enjoy!
This curry lentil soup is super thick and hearty. If needed, you can add some more broth or coconut milk to thin it out.