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Vegan Curried Lentil Soup

April 6 - 6:20 am

This easy and quick curried lentil soup requires less than 30 minutes to create. Ideal for meal prep and is rich of nutrition and flavour. This recipe is oil-free, vegan and gluten-free.

This tasty curried soup is quite simple to create and that I hope you enjoy this beautiful, easy, wholesome soup. You can have it on the table in about half an hour from begin to finish in only one-pot.

It’s also low-fat and supplies lots of protein and fiber, works nicely plus budget-friendly and ideal for meal-prep.

You can store this soup in the freezer for up to 3-months or in the fridge for up to 5-days.

Please, if you make this Vegan Curried Red Lentil Soup Recipe, don’t forget to give me STAR RATE (★★★★★) or comment below. Thanks!

Try these Delicious Recipes options:

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Print Recipe

Vegan Curried Red Lentil Soup

This easy and quick curried lentil soup requires less than 30 minutes to create. Ideal for meal prep and is rich of nutrition and flavour. This recipe is oil-free, vegan and gluten-free.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Soup
Cuisine: Gluten-Free, Vegan
Keyword: Curried Lentil Soup, Vegan Curried Lentil Soup
Servings: 6
Calories: 265kcal
Author: Angela

Ingredients

  • 1 ½ cups uncooked red lentils
  • 4 cups vegetable stock
  • 3 carrots chopped into thick rounds (about 2 cups, 300 g)
  • 3 stalks celery chopped (about 320 g)
  • 3 cloves garlic minced
  • 1 14 oz can light coconut milk
  • 1 tbsp curry powder
  • 1 28 oz can diced tomatoes with the juices
  • 1 medium white onion diced (about 2 cups, 300 g)
  • 1 tsp each cumin and coriander
  • ½ tsp each salt and pepper
  • 1 tsp coconut sugar or pure maple syrup
  • 1 tbsp soy sauce or gluten-free tamari

Instructions

  • Add the celery, carrots, garlic and onion into a soup-pot with a dash of water.
  • Cook over moderate heat, stirring frequently for 5-6 minutes. Then add additional water if it begins to dry-out.
  • Add the spices and stir to blend and cook for a few minutes, including a splash more water if necessary. Then add diced tomatoes, lentils, stock and coconut milk.
  • Simmer for 20-25 minutes till the lentils are soft and almost mushy. Then stir in the soy sauce and coconut sugar (or gluten-free tamari).
  • Serve immediately.

Notes

Let cool and store in the freezer for up to 3-months or in te fridge for up to 5-days.

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Filed Under: Healthy Recipes, Soup Recipes, Vegan Recipes

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