Vegan Coconut Curry Red Lentil Soup

Name: Vegan Coconut Curry Red Lentil Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 tbsp olive oil; 1 tbsp curry powder; 0.5 tsp cinnamon; 1 onion; 2 carrots; 2 tsp fresh ginger; 2 garlic cloves; 2 tsp salt; 1 tsp sugar; 0.333 cup tomato paste; 7 cup water; 1 can coconut milk (15 ounce); 2 cup red lentils; 1 can garbanzo beans (15 ounce); 1 tbsp fresh lime juice; fresh cilantro; lime wedge

Gently simmered lentils, chickpeas and coconut milk, warmed with curry powder and cinnamon, a South Asian curry. It comes to the table with fresh cilantro and lime wedges.

50 min · Serves 8 · Medium

Method

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Time: Prep 15 min · Cook 35 min · 50 min total
Difficulty: medium

1
To a large pot or dutch oven over medium heat, add the oil. Add the curry powder and cinnamon and cook, stirring often, until the spices are fragrant, about 2 minutes.
2 min
2
Add the onion and cook 2-3 minutes, followed by the carrots, ginger, and garlic, salt, sugar, and tomato paste. Cook, stirring, for 2 minutes more.
3
Pour in the water, coconut milk, lentils, and chickpeas. Stir and bring to a simmer. Cook uncovered, stirring occasionally, for 25 minutes or until the lentils are tender and the soup has thickened.
25 min
4
At the very end, stir in the lime juice. Taste for seasoning and serve with fresh cilantro and lime wedges.