Coconut Curry Lentil Soup

Coconut Curry Lentil Soup – how it all happened

One day, while on vacation and on our way to Yellowstone National Park, we stopped in Ogden, UT for lunch. Rob looked up the restaurant beforehand. During our trips, we try to find vegan friendly places to enjoy savory vegan meals. The restaurant had a special on the menu that day: coconut curry lentil soup. I thought, well, I like lentils, let me give it a try. OMG! The soup was out of this world delicious! At that time, I was new to veganism, and even newer to vegan recipes. So I did not think I could possibly ever cook this out-of-this-world delicious meal. So, on our way back from the park, we stopped again by the same restaurant to savor the same soup. However, the soup was on special the day we had it and it was not available on our way back. I was bummed out. So I thought I should be brave enough and try to cook it myself. I googled it and I found the perfect recipe on vegangela.com.

At first, I followed the recipe to a T. Then I started making it my own. And I think it is perfect now. Even my friends think so :).  I won’t ever dare to change the ingredients, because the soup is just too perfect. But I don’t follow the measurements/propotions. In addition, I always use fresh ripe tomatoes versus the canned ones.

This soup is incredibly easy to make. When you see the final product, you may think I spent hours in the kitchen making it. While in fact, it can be done in 30-40 min.

Coconut Curry Lentil Soup – Ingredients

  • 1 tbsp coconut oil (or olive oil)
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp tomato paste (or ketchup)
  • 2 tbsp curry powder
  • ½ tsp hot red pepper flakes
  • 4 cups vegetable broth
  • 1 400ml can coconut milk
  • 1 400g can diced tomatoes (I always use fresh tomatoes)
  • 1.5 cups dry red lentils
  • 2-3 handfuls of chopped kale or spinach
  • Salt and pepper, to taste
  • Garnish: chopped cilantro (fresh coriander) and/or vegan sour cream

How to make it

  1. In a stockpot, heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger until the onion is translucent, a couple minutes.
  2. Add the tomato paste (or ketchup), curry powder, and red pepper flakes and cook for another minute.
  3. Add the vegetable broth, coconut milk, diced tomatoes and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Season with salt and pepper.
  4. Before serving, stir in the kale/spinach and garnish with cilantro and/or vegan sour cream.

What I have learned:

  • Stick to the red lentils: they take about 20 min to cook and they are so much tastier than the brown lentils!
  • I personally replace canned tomatoes with fresh tomatoes for a more savory taste. But in a rush, canned tomatoes will be perfectly fine too!
  • I normally add a lot more garlic and onions. I think overall I add more of everything, which may make the taste richer. This is where you make this amazing soup your own.
  • I suggest you follow the recipe, fall in love with the soup (trust me, you will!) and then adjust the proportions of the ingredients to fit you taste.
  • I will have to upload a picture of the soup next time I make it. We just ate it too fast and completely forgot to take a picture when we made it last week. For now, a few pictures of the ingredients will have to do it. Vegangela.com has some pictures of the soup, and those pictures look pretty close to what I end up with in my pot!
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