20 Minute Vegan Curry Lentil Soup – Quick & Delicious
This vegan curry lentil soup is packed with pantry staples like garbanzo beans, red lentils, and classic curry spices. It’s comforting, hearty, and completely plant-based – a wholesome family favorite!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4-6 servings
- Category: Main Dish
- Method: Stove Top
- Cuisine: Indian
- Diet: Vegan
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 6 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1 cup split red lentils
- 1 (15 oz.) can garbanzo beans, drained
- 1 (13.5 oz.) can full fat coconut milk
- 32 oz. vegetable broth
- Juice of 1 lime (about 2 tablespoons)
- Kosher salt, to taste
- Fresh cracked pepper, to taste
- Fresh chopped cilantro, for garnish
Instructions
1. Heat olive oil in a Dutch oven over medium heat. Add onions with a pinch of salt and pepper and sauté for 3-4 minutes, stirring frequently.
2. Add garlic, curry powder, cumin, ginger, and cinnamon. Cook for 1 minute, stirring frequently.
3. Deglaze the pan with a splash of broth, scraping up any bits stuck to the bottom.
4. Add chickpeas, lentils, coconut milk, and remaining broth. Stir to combine.
5. Turn up the heat and bring to a simmer. Simmer over medium to medium-low heat for 5 minutes, stirring occasionally, until the lentils are cooked through.
6. Stir in fresh squeezed lime juice.
7. Garnish with fresh chopped cilantro and serve hot.
Notes
This soup is perfect for meal prep – it stores well in the fridge for up to 5 days and can be frozen for longer storage.
Adjust the curry powder or spices to taste if you like it more or less spiced.
Serve with warm naan or rice for a more filling meal.
Use low-sodium broth if you’re watching salt intake.
Find it online: https://cookingwithramsay.com/20-minute-vegan-curry-lentil-soup/