Vegan Coconut Curry Lentil Soup
Easy Vegan Coconut Curry Lentil Soup recipe. Made with coconut milk and spinach, this makes a comforting meatless dinner idea.
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Soup
Cuisine: American
Keyword: Vegan
- 1 Tbsp oil
- 1 large onion, diced
- 3 medium carrots, diced
- 2 cloves garlic, minced
- 1 Tbsp fresh ginger, grated
- 1 Tbsp curry powder
- 1/2 tsp ground cinnamon
- 1/2 tsp cumin
- 1/3 cup tomato paste
- 4 cups vegetable broth
- 2 cups water
- 1 (400 mL) can coconut milk
- 2 cups dried lentils
- 1 cup baby spinach
- 1 Tbsp lemon juice
- salt and pepper to taste
Heat the oil over medium high heat in a large saucepan. Cook the onion and carrots until onions are fragrant.
Add in the garlic, ginger, curry powder, cinnamon and cumin, and cook for around 2 minutes.
Mix in the tomato paste. Add in the broth, water, coconut milk and lentils, and bring to a boil. Reduce heat and allow to simmer for around 25 minutes, or until the lentils are tender.
Mix in the spinach, lemon juice and salt and pepper to taste. Mix until the spinach is wilted. Serve immediately.