How long does this keep in the fridge?

Leftover soup can be stored in the fridge in an airtight container for up to 5 days.

Can you freeze this soup?

Yes, this soup freezes well. Let it cool then store in a freezer-safe container or heavy duty freezer bag for up to 3 months. Thaw frozen soup in the fridge overnight then reheat on the stovetop or in the microwave in individual portions.

Can I use green or brown lentils in this recipe?

Yes, though it will have a different colour and texture. You'll need a bit longer cooking time for green or brown lentils and may need a little extra liquid but you can add that as you go to adjust the thickness as needed.

Curried Red Lentil Soup

Name: Curried Red Lentil Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 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 ground cumin; 1 tsp ground coriander; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 cups uncooked red lentils; 1 14 oz can of light coconut milk; 1 28 oz can diced tomatoes with the juices; 4 cups of vegetable broth; 1 tbsp soy sauce or gluten-free tamari; 1 tsp coconut sugar or maple syrup

Description

A curried vegan lentil soup that can be on the table in under 30 minutes. Chop a few veggies, throw everything in a pot, simmer until the lentils are tender and it’s ready to enjoy!

Ingredients

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 ground cumin
1 tsp ground coriander
1/2 tsp salt
1/2 tsp black pepper
1 1/2 cups uncooked red lentils
1 14 oz can of light coconut milk
1 28 oz can diced tomatoes with the juices
4 cups of vegetable broth
1 tbsp soy sauce or gluten-free tamari
1 tsp coconut sugar or maple syrup

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Instructions

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. You can use 1 tbsp olive oil or coconut oil to saute if you prefer.
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 medium heat until the lentils are soft and almost mushy.
Stir in the coconut sugar and soy sauce (or gluten-free tamari). Season with additional salt and pepper, if needed. You can adjust the thickness by stirring in a little extra broth.
Serve right away topped with fresh cilantro and a squeeze of lime juice, if desired.

Notes

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 5 days in an airtight container or freeze for up to 3 months. If frozen, thaw overnight in fridge. Reheat stovetop or in the microwave until heated to your preference.

Nutrition

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

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Description

Ingredients

Instructions

Notes

Nutrition