Vegan Lentil Soup Recipe

Author: Ambra Torelli

Vegan Lentil Soup Recipe

If you are looking to recreate a good replica of a restaurant’s healthy Indian recipe, this delicious vegan lentil soup is for you!

It’s so simple to make and yet it has a whole rainbow of flavours coming from the mixture of amazing spices, the starchy taste of stewed lentils and the creamy coconut milk.

Total Time: 45 minutes

Prep Time: 5 minutes

Cook Time: 40 minutes

Servings: 8

Rating:  

Total Time: 45 minutes

Servings: 8

Ingredients

Method

Ingredients

(Servings: 8)

  • 0.125 0.125 Tbsp olive oil
  • 0.25 0.25 garlic cloves, peeled
  • 0.125 0.125 onion, peeled
  • 62.5 62.5 g dried red lentils
  • 0.125 0.125 litre water
  • 0.125 0.125 tsp turmeric
  • 0.125 0.125 tsp cumin seeds
  • 0.125 0.125 tsp garam masala
  • 0.0625 0.0625 tsp sweet paprika
  • 15.625 15.625 ml coconut milk

Method

  1. Finely dice the garlic cloves and the onion.
  2. In a large saucepan, heat the olive oil over a medium heat and toss in the onion and garlic. Fry for about 1 minute, then toss in the lentils and the cumin seeds. Toast for 2 minutes, mixing continuously with a spoon.
  3. Add half of the water, a little by little, and mix well.
  4. Cover the pan and let the soup simmer for 15 minutes.
  5. When the dhal starts to thicken, add all the spices, mix well and pour in the remaining water.
  6. Keep simmering for 20 more minutes, then add the coconut milk. Cook for 5 more minutes.
  7. Garnish with sesame seeds, parsley and coconut milk.

Want to unleash your inner forager? Try making this Vegan Wild Nettle Soup Recipe

Written by

Ambra Torelli

Born and raised in Italy,  Ambra Torelli grew up as a devoted lover of all things Italian.  After an MA and a Phd in Italian Literature, she graduated from the Carpigiani Gelato University in Bologna, learning the secrets to making the world’s best gelato.

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