Coconut Curry Lentil Soup (Vegan, Gluten-Free)

8 servings
45 min

Spring is just around the corner and this fresh and colourful soup is just what you need to remind you that warm weather is on its way. With its sweet, aromatic flavours, you'll be pleasantly delighted with this variation on the traditional recipe.

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Packed full of nutrient-rich vegetables combined with sweet curry flavours, sprig of coriander goes a long way with this dish. It makes for a great "in-between" season soup when the weather is still cold and but the bright greens and buds start to peer through the wet snow.

Its a great dish to freeze as well and keep for those days when you just wanna laze at home and curl up with a hot bowl of soup.

Here are some other curries that you might enjoy:

Coconut Curry Lentil Soup (Vegan, Gluten-Free)
Recipe details
  • 8  servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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  • 2 tbsp olive oil
  • 1 tbsp fresh ginger grated
  • 1 large onion chopped
  • 4 garlic cloves minced or pressed
  • 2 cups sweet potatoes about 1 medium-sized potatoes, peeled and 1 1/2″ cubed
  • 1.5 cups dried brown lentils
  • 2 13.5 oz cans coconut milk
  • 6 cups vegetable broth
  • 1 cinnamon stick or 1/2 tsp ground cinnamon
  • 3 tbsp yellow curry powder
  • 4 cups packed fresh spinach
  • 1 1/2 cups canned corn
  • 1 tsp salt to taste
For Serving:
  • Cayenne pepper
  • Pepper to taste
  • Coriander
  • Green onion
  • Dash of lime juice

In a large soup pot, heat olive oil over medium-low heat. Add onions, garlic and ginger constantly stirring and sauté for about 2-3 minutes. Then add the sweet potatoes and continue cooking for another 5 minutes.
Deglaze the pot with about a cup of the vegetable broth until it starts to simmer.
Add the rest of the broth along with the coconut milk, lentils, curry powder, and cinnamon stick and cover. Bring up the temperature to medium-high till you have a simmer and then bring it back down to medium-low. Simmer for about 20-30 minutes or until lentils and sweet potatoes are tender.
Once vegetables are ready, remove from heat and stir in corn and spinach then salt to taste.
To serve, squeeze in a wedge of lime. Enjoy!
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