Bring to a simmer and then reduce the heat, cover the pot and simmer, stirring occasionally, until the lentils are soft and cooked around 35-40 minutes. So glad it worked out well in the slow cooker. Privacy Policy. I made this for the first time, and it is INCREDIBLE! or vegan vegetable bouillon with water, according to package instructions. Add the spices, stir and cook for a few more minutes. Your email address will not be published. Basil is a nice touch, and the warm heat is excellent. So glad you guys like it. Turn up heat and bring to a simmer. 3. How to make lentil soup in a slow cooker: This is the set it and forget it method! On to chickpea loaf tonight! Ingredients 1 onion, large 2 carrots 1 celery stem 4 cloves garlic 1 tbsp curry powder 1/2 tsp cumin Yes, red lentils will work. If youd like something on the side then a loaf of crusty bread to mop up the sauce is always a winner. Vegetable Curry Soup | The Modern Proper Vegetable Curry Soup Serves: 6 Prep Time: 15 min Cook Time: 45 min Calories: 315 Dairy-Free Gluten Free Vegan Vegetarian Whole30 30 Minutes One Pot Jump to Recipe We really, really like soup. Add the carrots, potatoes, lentils and vegetable stock. Bring it to a simmer and then turn down the heat, and simmer until the lentils are soft and cooked. I didnt have green beans so I added more potato and carrot. Lentils are a great source of protein and fiber and can be cooked quickly. The amount will depend on if you include other veggies from the recipe. Nutritional information is for the lentil curry only and does not include rice. 30 minute meal! pepper. In a pressure cooker, heat oil. 6 cups chicken stock or vegetable broth (for vegan) 2 cups sweet potatoes, about 2 small potatoes, peeled and 1 1/2" cubed 4 cups packed kale, stems removed and torn into 2" pieces 2 tbsp olive oil 1 large onion, chopped 4 garlic cloves, minced 1 tsp salt 1 tbsp fresh ginger, grated 3 tbsp yellow curry powder Hi! Here are a few of my favorite sides: If you have a question or tried this one pot soup recipe, please let me know! Eat as healthy as I can without being a hermit. Add sea salt and black pepper to taste. This is the style of lentil soup that we came across again and again while living in the Middle East. Thanks so much. 10 Healthy Vegan Lentil Recipes 1. I love to hear what you think, or any changes you make. 3759121.jpg. Add garlic; saut for 1 to 2 minutes longer. Simply add the ingredients, except the greens, to the crock pot bowl. I like to use baby kale for this recipe, because it wilts quickly and requires almost no extra cooking time. Just before soup is done, about 5 minutes, stir in the spinach and cook until wilted. And if you love lentils then definitely check out our vegan lentil curry, lentil bolognese, red lentil dal, lentil ragu and vegan dal makhani. Add the diced carrots, potatoes, and cauliflower. Bring to a quick boil and serve. Heres a quick look at the stovetop method with photos for reference: And thats it now you are ready to enjoy a cozy bowl of soup! So glad you enjoyed it and thanks so much for the Instant Pot feedback! Its also freezer friendly for up to 3 months. Brimming with potatoes, green beans, carrots, tomatoes, and perfectly spiced, its just about the best lentil soup recipe ever! It must be the coconut cream that makes the difference, but it is perfect. Serve right away topped with fresh cilantro, if desired. Im trying to develop my vegan cooking skills and have always wanted to make tasty lentil soup. Salt/pepper to taste. Stir in coconut milk; increase heat to medium. Saute the onions and garlic in the instant pot. Cover and reduce heat to low. For the perfect balance between spicy, sweet, and savory, this recipe for healthy, creamy Curried Carrot Soup is just the ticket! Step 3. Add the carrots and toss together. The texture is velvety with just the right amount of spice. A hearty and warming curry soup with lentils and carrots. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Its just so satisfying. I love watching the coconut milk solids slowly melt into this hot soup. Add the onions and garlic and saute until just starting to soften, 3 - 5 minutes. Love this recipe. This recipe is incredible, made this for my family tonight for dinner and everyone loved it. This is a summary of the process to go along with the process photos. Directions. So it packs a protein punch in a most delicious and satisfying way. This soup looks delicious! Chop a few veggies, throw everything in a pot, simmer until the lentils are tender and youre done! You can switch the fresh basil to baby spinach if you prefer. This vegan soup is low on calories and is guaranteed to warm your bones on those cold winter nights. Add the olive oil to a pot with the onion, crushed garlic, curry powder, cumin, coriander powder, turmeric and cayenne pepper and saut until the onions are softened. Reheat by partially thawing soup on the counter at room temperature, cutting open bag, and then heating soup in a pot on the stove, or by microwaving in a microwave safe dish. Required fields are marked *. Add the lentils, diced tomatoes, coconut milk and broth and stir to combine. Add minced garlic and ginger and saut for another minute until fragrant. Next stir in water or broth, coconut milk, lentils and pumpkin puree. Ill make a note in the recipe card for clarification. Filled with hearty vegetables and made in 1 pot, this vegan lentil soup is super hearty, healthy, and ready in about 45 minutes! I usually sub in fresh tomatoes for canned but didnt this time, and am glad I didnt. We recommend using a classic medley of carrots, peas, green beans, and/or corn. 4 Cover and cook on low for 8 hours or until vegetables and lentils are tender. And if you love a good curry youll also love our butternut squash curry and our vegan chana masala. This recipe easily serves 6 for a filling and delicious meal. Thanks for the review! Goodness! This might be my favourite food. Squash & Red Lentil Curry. FOLLOW TSVonFacebook,Instagram,Pinterest,orRSSfor more updates and inspiration! Simmer for 20-25 minutes, until the lentils are tender. Stir in salt. Add chopped onions and garlic to a pot with olive oil and spices and saut until the onions are softened. Recipe adapted from Bon Appetit. Storing: Let cool before storing. 3 INSTRUCTIONS: Put all of the ingredients in a medium-sized soup pot and bring to a boil over medium-high heat. The Best Vegan Mac and Cheese (Classic, Baked). Stir in the basil leaves until just wilted. Also water or broth? My husband is equally impressed, and neither of us are vegan. In a large pot, heat oil for about 20 seconds. Add chopped onion to a pot with some olive oil and dried cumin and saut until the onions are softened. Saut onion, garlic, ginger and jalapeo together in oil or vegan butter until the mixture begins to slightly caramelize. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Store in the fridge for up to 6 days or freeze for up to 3 months. Use an immersion blender to blend the soup until smooth. Serve into bowls and top with fresh chopped parsley and a sprinkle of ground black pepper with some lemon wedges on the side and you have a really good high protein meal or a fabulous appetizer. It turned out very yummy! Learn more about TSV , 2022 THE SIMPLE VEGANISTA A Whole Food Plant Based Vegan Food Blog. Updated with new photos and text on October 11, 2020. posted by Deryn Macey on October 11, 2020. I havent but you definitely could! Add the paprika, cumin, and curry, saute for 1 minute more. Saute for 1-2 minutes while stirring to cook off the raw spice flavor. 1 2-inch piece ginger, peeled, finely grated 1 tablespoon medium curry powder (such as S&B) teaspoon crushed red pepper flakes cup red lentils 1 14.5-ounce can crushed tomatoes cup finely. Both of these ingredients are optional but I love the flavour they add. Simple and delicious a very nourishing soup! Cuisine Gluten-free, Indian, Vegan Yields 3 servings Ingredients 1 cup (200g) red lentils, rinsed well with COLD water 3 cups (720g) organic low-sodium vegetable broth 1/2 cup (80g) finely diced red onion 1 teaspoon garlic powder 1 teaspoon smoked paprika 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper 3 tablespoons (45) red curry paste Would you be able to give me the nutritional facts without the potatoes? Comment * document.getElementById("comment").setAttribute( "id", "a72f866711c96b3c798b11e2e1ecb229" );document.getElementById("c70124cddf").setAttribute( "id", "comment" ); Hi Im Alison Andrews! As recommended, more salt to really bring out the flavors. I made this soup for dinner tonight. Add roughly chopped kale during the last 5 minutes of cook time. I hope that helps! Love this soup. Simmer over medium to medium low heat for 5 minutes, stirring occasionally, until the lentils are tender. Oh. Add lentils, vegetable broth, water, fire-roasted tomatoes, maple syrup, and lemon juice to sauted mixture in pot, and stir together. 1 large sweet potato, cut into small cubes. Bring to the boil, reduce heat, cover the pot and simmer until the lentils are soft and cooked. Add the carrots, celery, onion and garlic to a soup pot with 2 tbsp water or broth. Did you try this recipe?Id love to hear about it! Be sure to leave a comment and rating below! Then add the chopped onion, garlic and kasoori methi and fry for a minute or two. This is a very easy recipe for Curry Red Lentil Soup, . Ingredients Scale Curry Paste 10 cm fresh ginger ( 4 inches) 1 garlic clove 2 tablespoons tumeric 1 tablespoon curry powder 1/4 teaspoon salt 3 tablespoons sesame oil 1 tablespoon soy sauce Chunky Carrot Lentil Curry Soup 1 large yellow onion 500g carrots ( 1 lbs) 2 tablespoons olive oil Notify me of followup comments via e-mail. In place of the cumin, try another flavor profile by adding 2 3 teaspoons of Italian seasoning, herbs de Provence, or any combination of thyme, rosemary, oregano, basil, etc. The soup will thicken up considerably in the fridge. Simmer soup for 30 minutes. This recipe makes a lot of soup. Bring to a boil over medium-high heat, then reduce heat to medium-low to keep soup at a gentle simmer. Be sure to leave a comment and rating below! Potato: Sub regular potatoes with sweet potatoes or butternut squash for variation. Your email address will not be published. Stir together and cook just until wiltedabout 2-3 minutes. Cover with lid and set on HIGH for 4 5 hours or LOW for 8 10 hours. Stir to coat the vegetables in the spices and cook for about 1 minute. Rude or insulting comments will not be accepted. Step 1. Disclosure: This post may contain affiliate links. teaspoon cayenne pepper 1 tablespoon fresh thyme, finely chopped 1 teaspoon ground cinnamon 2 large potatoes, peeled and cut into 1-inch cubes 150 g ( cup) green lentils, rinsed 1 litre (4 cups) vegetable stock 200 ml (1 cup) coconut milk 100 g (3.5 oz) black kale, shredded Salt and pepper to taste Instructions The recipe is really easy to follow and the turmeric gives the soup an added interest. Reduce heat and simmer for 15 minutes until lentils become tender. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. But if youre using regular large leaf kale (like I am in the photo below), simply simmer soup for another 3-4 minutes before adding the finely chopped cilantro. Instructions. Please do us a favor and rate the recipe as well as this really helps us! Step Two - Remaining Ingredients While onions and peppers are sauting, peel and chop the sweet potatoes. A deliciously warming curry lentil soup made with creamy coconut milk Author: Esther Schultz Recipe type: Soup Serves: 6 Ingredients 1 tbsp coconut or olive oil 1 medium onion, diced 3 carrots, diced 5 cloves garlic, minced 1 tbsp fresh ginger (about 1 inch), finely minced 2 cups small whole green lentils, rinsed 1 tsp fresh or ground turmeric My pot was also too small to add 4 cups of broth so I only did 2 cups. Add dried lentils and toss them up with the onions and spices. Serve: Ladle into soup bowls and top with a sprinkle of fresh chopped parsley and squeeze of lemon juice for an extra touch of brightness. But if you taste test and find it in any way bland then you simply need to add more salt. Thank you. Serve with green onions. Super easy and delicious. Restaurant quality. I would probably use 1 cup carrot and 2 cups sweet potato or pumpkin but you could play around with the ratio. 1 teaspoon curry powder; 1 small potato peeled and cubed; 1 small sweet potato peeled and cubed; Salt as per taste; 1 tablespoon lemon juice; For lentil and quinoa soup: cup quinoa replace cup lentils with . In a 4- or 5-qt. Im a fan of the rice, so rice it is for me. Season with salt and pepper. Add the tomato paste (or ketchup), curry powder, and red pepper flakes and cook for another minute. Suat for about 5 minutes until the onions turn translucent and begin to brown. Now, add paprika, salt and curry powder. If you don't have an immersion blender, then allow to cool before transferring to your blender jug and blending up in stages until it's all smooth. Add the curry powder, cumin, coriander, turmeric, and cayenne, stirring to coat the vegetables with the spices. Add vegetable stock and mix everything together. Stir in salt. Stir to coat the vegetables then saut, stirring occasionally, for another 5 minutes. Your email address will not be published. Made me think of the Indian prepared packets I love, but homemade and fresh. On a cold Autumn or Winters night a bowl of Homemade Soup sure hits the Spot. So glad you liked the soup! I intend to explore it, probably get one or two of your books. Add vegetable broth, uncooked lentils, curry powder, paprika, and some salt. Step 5: Add the tomato paste and balsamic vinegar and stir through. Serve with or without basmati rice, as you like it! I only have red lentils, would that work? Cooking time can be cut to 20 or 30 minutes since red lentils cook more quickly. I did add more spices to give it a little kick. Finally, throw in your chopped kale, and cilantro. Cook for another minute or two, adding 1-2 tbsp more water or broth if the pot is getting too dry. This soup is just as delicious oil-free. Full measurements and instructions can be found in the recipe card at the bottom of the post. Advertisement. Comment Policy: Your feedback is really appreciated! Thanks so much for your review. Great! Lentil soup freezes beautifully for up to 2 3 months! Add the lentils, broth, and crushed tomatoes. Required fields are marked *. How to make curried lentil soup: In a large pot, saut diced onions and sweet potatoes in a tiny bit of olive oil just until tender. In a large soup pot, heat olive oil over medium-low heat. My. When lentils are soft, stir in your coconut milk. 6. Warm half of the olive oil in a large, deep pot set over medium-high heat. Let it come to a boil. Thanks for the review! If you have leftovers, place them in quart size freezer bags, and freeze for up to 3 months. Discard bay leaves. I also sprinkled in some cayenne which gave it a nice bit of heat. Add the garlic and ginger. Thanks for sharing! This should take about 20 minutes. secondrecipe.com Eebie. Add the Vegetable Stock and bring to a boil. I love simple delicious recipes. Your email address will not be published. Rude or insulting comments will not be accepted. I water sauted the vegetables then added the remainder of the ingredients except the tamari & maple syrup which I added at the end. Required fields are marked *. Add more water if needed, maybe up to 1 cup. If the spices start to stick, drizzle in a bit more oil as needed so that they do not burn. Saute the onion and garlic, add the frozen veggies with the lentils and continue as directed. Stir in the spinach until wilted. Let me help :D Ingredients. In a large pot, saut diced onions and sweet potatoes in a tiny bit of olive oil just until tender. Optional but recommended to make this soup a little creamier and to add a light, coconutty sweetness. Add about 6-7 cups of water. Herbs: For a different flavor profile, try substituting the cumin and curry for 1 teaspoon of thyme, Italian seasoning, or Herbes de Provence. This vegan curried lentil soup is wonderfully nourishing and easy to make in 30 minutes with simple, everyday ingredients. Add the wate.Heat up the oil in a large pot over medium heat. This curried vegan lentil soup is very easy to make in just 5 simple steps! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. 5 from 4 votes Print Recipe Pin Recipe Prep Time 5 mins Cook Time 22 mins Total Time 27 mins Course Dinner Cuisine Thai Servings 8 people Calories 319 kcal Ingredients 2 cups Split Red Lentils uncooked 1/2 onion finely chopped Add in the dried lentils and toss them with the onions and spices. Cook until the lentils are cooked and tomatoes are soft. Stir in pumpkin, carrots, curry, and cumin, stirring to completely coat the pumpkin. Be sure to leave a star rating and comment below! Heat a large pot (or Dutch oven) over medium heat. I forgot to add the coconut milk and found it didnt need any. It was so delicious and filling and the addition of lemon juice really took the recipe to the next level. Stir in broth and lentils; heat to boiling over medium-high heat. salt and 1/2 tsp. Tag @runningonrealfood on Instagram and dont forget to leave your review below. Ive been looking to use more lentils in my cooking and I certainly be making this again! Add onion, carrot and celery and saute for 5-7 minutes or until soft, stir frequently. Stir in garlic and ginger and saut for another 1 to 2 more minutes. I will keep on making it. and get a free eBook with my 25 top recipes. Find out more about me here. Next, stir in the tomatoes, lentils, water, coconut milk, sea salt, and freshly ground black pepper. Somehow Id never eaten lentil soup, so I had no expectations but this is definitely entering my rotation of go-to recipes :), Your email address will not be published. Add lentils, broth and water and bring to boil. Curried Carrot Soup. To keep longer, store in the freezer in freezer-safe containers for 2 3 months. Features quick and easy: have it on the table in 30 minutes using just a handful of simple ingredients dietary features: vegan, gluten-free, oil-free, soy-free, nut-free nutrition features: low-fat, high-protein, high in fiber Its so creamy and satisfying and its also incredibly easy with just 6-ingredients. Step 1. If you'd like, you can reserve 2 tablespoons of coconut milk for drizzling on top once the soup is done. Add the lentils, diced tomatoes, coconut milk and broth. Bring mixture to boil, then cover and simmer on medium heat for about 30 minutes, stirring every 5-8 minutes. Pour in lentils and broth. 1 cup dry lentils, picked over and rinsed. The spice combination is really good! Your email address will not be published. Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. Cook onion, carrot and celery, stirring often, until softened, about 8 minutes. Serve hot topped with a sprinkle of fresh chopped cilantro. teaspoon cayenne pepper Salt 1 cup (180 g) red lentils 4 cups (1 l) water 1 cup (250 ml) full fat coconut milk 3 tablespoons (45 ml) fresh lime juice 1 cup (35 g) fresh cilantro leaves US Customary - Metric Instructions Heat the oil in a large pot or Dutch oven over medium heat. 8. Add coconut milk. Once boiling, decrease the heat to medium-low, cover and simmer for 50 minutes to 1 hour, stirring occasionally, until the vegetables are tender and the lentils are soft. Pull it all together. Stir in fresh squeezed lime juice, garnish with fresh cilantro and enjoy! Thanks for the amazing review! The spices and lemon juice really make this soup fabulous. Welcome to Running on Real Food! Even if youre a cooking newbie this recipe will be easy for you. Add the onion, carrots, and celery. Add cauliflower, curry powder, cayenne (optional), broth, lentils, and salt. Add the onion and carrot and cook 5 minutes, or until softened. Making it for the 3rd time tonight! Or bake a loaf of whole wheat bread. Restaurant-Style Vegan Dal Tadka Restaurant-Style Dal Tadka Dal Tadka is a popular Indian lentil dish brimming with spices and is the best wholesome comfort food. Its also one that you could easily change up the veggies depending on what you have on hand. Would I have to change anything else? Next, add your spices, remaining aromatics, fire-roasted tomatoes, rinsed lentils, and veggie broth. Measurements can be found in the recipe card below. Add curry powder, cinnamon and salt and stir to coat. Add in the minced ginger and curry paste to fry it, stirring into the oil, for about 1 minute. A cozy, curried soup that can be on the table in under 30 minutes. Published: Feb 7, 2019 Updated: Jun 8, 2022 by Alison Andrews This post may contain affiliate links. The Best Vegan Mac and Cheese (Classic, Baked). Comment Policy: Your feedback is really appreciated! Store leftovers in the fridge in a covered container for 4-5 days. Its super forgiving and even if you make a few mistakes, itll be okay! I added some carrots as well, and they were a pleasant addition. In a large soup pot, heat the oil over medium-high heat. Rude or insulting comments will not be accepted. Your feedback is really appreciated! Keep leftovers in the fridge and reheat as needed. Cayenne, chilli pepper, paprika, & garlic The fresh lemon is a great addition. Web Story: https://simple-veganista.com/web-stories/hearty-vegan-lentil-soup/, Keywords: lentil soup recipe, vegan lentil soup, vegetable lentil soup. Bring to a boil over high heat, cover pot, reduce heat to . How to Make Spiced Carrot and Lentil Soup. Thats awesome! How Do I Make Creamy Red Lentil Soup Vegan? 1 (15 ounce) can lite coconut milk. It will be a recipe to keep. Add the stock, lentils, lemon juice, and bay leaf. Cook over medium heat, stirring often, for 5-6 minutes. Finally, add your baby kale and 1/2 bunch cilantro. Cover and cook on low flame. Bring to the boil and then reduce heat, cover the pot and simmer until the lentils and carrots are soft and cooked. Vegan Lentil Soup Brimming with vegetables and easy to make from scratch, this hearty lentil soup is full of protein, fiber, and much healthier than any canned soup. Glad you enjoy it. Especially this creamy vegetable curry soup, which comes together in 30 minutes, and is vegan to boot. Add the paprika, curry, and cumin, saute 1 minute, or until fragrant. Directions. Without further ado, lets make delicious vegan lentil soup! When hot, add the onion, garlic, and ginger. I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! 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