The Easiest Vegan Curry Lentil Soup



2 teaspoons olive oil

¼ of a large onion, diced

2 carrots, diced

1 large clove garlic, minced

1 cup lentils

teaspoon curry powder (up to 2 teaspoons if you prefer a stronger curry flavor)

¼ teaspoon ginger powder

¼ teaspoon turmeric

¼ teaspoon cayenne (less if you don't like spicy)

¼ teaspoon pepper

¼ to ½ teaspoon salt

2 cups vegetable broth

2 cups water

1 (14-ounce) can coconut milk

1 cup frozen cut green beans

fresh chopped cilantro for topping


In a medium size pot, heat olive oil over medium heat. Add onion, carrots and garlic. Sauté veggies for 5 minutes. Add lentils, spices, broth and water and bring to a boil. Reduce heat to simmer for 25 minutes. Add coconut milk and frozen cut green beans and cook for 5 more minutes. You can serve as it is or blend some of the soup (I just use my immersion blender and blend some of the soup for about 15-20 seconds) or transfer about a third of the soup mixture to a blender, blend and then add it back to the pot (but that is optional). Taste and add additional salt to your taste. Top each bowl with a tablespoon of chopped cilantro.


If you want the lower fat version, substitute 1 more cup of broth for the coconut milk. It will be a thicker lentil soup, but naturally low in fat.