- 1 medium white onion, diced (approx. 2 cups, 300 g)
- 3 carrots, chopped into thick rounds (approx. 2 cups, 300 g)
- 3 cloves garlic, minced
- 3 stalks celery, chopped (approx. 320 g)
- 1 tbsp curry powder
- 1 tsp each cumin and coriander
- 1/2 tsp each salt and pepper
- 1 1/2 cups uncooked red lentils
- 1 14 oz can light coconut milk
- 1 28 oz can diced tomatoes with the juices
- 4 cups vegetable stock
- 1 tbsp soy sauce or gluten-free tamari
- 1 tsp coconut sugar or pure maple syrup
- Add the carrots, celery, onion and garlic to a soup pot with 2 tbsp water or broth. Cook over medium heat, stirring often, for 5-6 minutes.
- Add the spices and stir to combine. Cook for another minute or two, adding 1-2 tbsp more water or broth if the pot is getting too dry.
- Add the lentils, diced tomatoes, coconut milk and broth and stir to combine.
- Simmer for 20-25 minutes, uncovered over low to medium heat until the lentils are soft and almost mushy.
- Stir in the coconut sugar and soy sauce (or gluten-free tamari).
- Serve right away topped with fresh cilantro, if desired.
The soup will thicken up considerably in the fridge. Enjoy it the next day as a stew or add a little broth or water to thin it back out.
Storing: Let cool before storing. Store in the fridge for up to 6 days or freeze for up to 3 months. If frozen, thaw overnight in fridge. Reheat stovetop or in the microwave until heated to your preference.
- Serving Size: 1/6th of recipe
- Calories: 265
- Sugar: 10 g
- Sodium: 450 mg
- Fat: 3 g
- Carbohydrates: 48 g
- Fiber: 8 g
- Protein: 13 g
Keywords: curried red lentil soup, curried lentil soup, vegan red lentil soup