This red lentil soup is bursting with flavor and couldn’t be easier to make. It’s loaded with plant-based protein, low in calories for a healthy fiber packed meal. This simple vegan lentil soup recipe comes together quickly with mostly pantry ingredients. Make a double batch for leftovers for the week.
Red Lentil Soup
Serves 4
- 2 tablespoons coconut oil
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalk, diced
- 4 garlic cloves, pressed or minced
- 3 tablespoons minced ginger
- 1 tablespoon mild curry powder
- 1/4 teaspoon crushed red pepper flakes
- 1 can (28 ounces) fire roasted diced tomatoes
- 1 cup dried brown, green or red lentils, picked over and rinsed
- 2 1/2 cups water
- 1 (14-ounce) can full-fat coconut milk
- 1 teaspoon salt, more to taste
- Fresh ground black pepper
- 1/4 cup diced cilantro
- 2 tablespoons fresh lime juice
Heat oil in a large pot over medium heat. Add the onion, carrots, celery and cook until soft about 8 minutes.
On low heat add garlic, ginger, curry powder and red pepper flakes and cook til fragrant, about 2 minutes.
Add tomatoes, lentil, water, coconut milk, salt and pepper. Bring to a boil, cover, and reduce to simmer and cook til the lentils are tender, 25-35 minutes. If the sop is too thick and water til your desired consistency.
Stir in cilantro and lime.
Adapted from: Love and Lemons/ Ottolenghi recipe
