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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.
Course Soup
Cuisine Gluten-Free, Vegan
Keyword Curried Lentil Soup, Vegan Curried Lentil Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.