Curried Lentil and Vegetable Soup

Lentils are a great source of plant-based protein and are commonly used in vegetarian and vegan dishes.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Medium

Curried Lentil and Vegetable Soup

Cooking Method: Boiling, Simmering Cuisine: Indian, International Courses: Lunch, Soup, Vegan, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 1 cup Red Lentils
• 1 medium Onion
• 2 medium Carrot
• 2 stalk Celery
• 3 clove Garlic
• 1 teaspoon Ginger
• 2 teaspoon Curry Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Turmeric Powder
• 4 cup Vegetable Stock
• 1 cup Coconut Milk
• 2 tablespoon Lime Juice
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 tablespoon Fresh Cilantro

Instructions

1. Rinse the red lentils and set aside.
2. In a large pot, heat some oil and sauté the onion, carrot, celery, garlic, and ginger until softened.
3. Add the curry powder, cumin powder, and turmeric powder. Stir well.
4. Add the red lentils and vegetable stock. Bring to a boil, then reduce heat and simmer for 20 minutes until the lentils are tender.
5. Stir in the coconut milk, lime juice, salt, and black pepper. Cook for an additional 5 minutes.
6. Remove from heat and let the soup rest for 5 minutes.
7. Serve hot, garnished with fresh cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 6g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.