Description
Cozy one-pot curried vegetable soup with red lentils, creamy coconut milk, and bright lime. It’s hearty like a stew, packed with veggies and plant-based protein, and comes together in about 35 minutes for an easy vegan, gluten-free weeknight dinner.
Ingredients
2 tablespoons olive oil or avocado oil
1 medium yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced or grated
2–3 tablespoons mild curry powder (to taste)
1 teaspoon ground cumin
1 cup dry red lentils, rinsed and picked over
1 can (14–15 ounces) diced tomatoes with juices
4 cups vegetable broth (preferably low sodium)
1 can (13.5 ounces) full-fat coconut milk
2 cups small-diced mixed vegetables (such as cauliflower florets, bell pepper, or potatoes)
2 big handfuls baby spinach or chopped kale
1–2 limes, cut into wedges
1–2 teaspoons salt, plus more to taste
Freshly ground black pepper
Chopped cilantro or parsley, for serving (optional)
Instructions
Heat the oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrots, and celery with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until the onion is translucent and the vegetables start to soften.
Add the garlic and ginger and cook about 30 seconds, until fragrant. Stir in the curry powder and cumin and cook 30–60 seconds more, stirring constantly to bloom the spices.
Add the rinsed red lentils, diced tomatoes with their juices, and vegetable broth. Stir well, scraping up any bits from the bottom of the pot. Bring to a gentle boil over medium-high heat.
Add the mixed diced vegetables. Reduce the heat to low or medium-low to maintain a steady simmer. Partially cover and cook 15–20 minutes, stirring occasionally, until the lentils are very soft and starting to break down and the vegetables are tender.
Pour in the coconut milk and add the spinach or kale. Simmer 3–5 minutes more, just until the greens are wilted and the soup is creamy. If the soup seems too thick, add a splash of broth or water.
Turn off the heat. Squeeze in the juice of 1 lime, then taste and adjust with additional salt, pepper, and more lime juice as needed.
Ladle into bowls and top with chopped cilantro or parsley if using. Serve with extra lime wedges on the side.
Notes
– Use low-sodium vegetable broth so you can season in stages and let the curry, lentils, and lime shine.
– Swap in whatever veggies you have: sweet potato, butternut squash, zucchini, cauliflower, or frozen mixed vegetables all work.
– Red lentils give the soup a silky, creamy texture; yellow lentils can be used but may need a few extra minutes of cook time.
– For a lighter version, use light coconut milk or replace half the coconut milk with extra broth. For extra creaminess, blend 1–2 cups of the soup and stir it back in.
– This soup keeps 3–4 days in the fridge and up to 3 months in the freezer. It thickens as it sits—just add a splash of water or broth when reheating and finish with a squeeze of lime.
– Make it spicier with chili flakes, cayenne, or a spoonful of chili paste; keep it mild by sticking with mild curry powder only.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: soup recipes
- Method: One-pot stovetop simmer
- Cuisine: Indian-inspired