Coconut Curry Lentil Soup
This creamy Coconut Curry Lentil Soup has all the hallmarks of being the ultimate comfort food- which is why it’s such a surprise to discover that it's vegan! This lentil soup recipe starts with rich tomato and creamy coconut milk seasoned with garlic, onion, and traditional Indian spices, making a flavorful foundation for simmering hearty lentils in this soup-ified version of a curry.
Ingredient
- 1 teaspoon canola oil
- 1 medium onion, diced (about 1/2 cup)
- 1 clove garlic
- 1 teaspoon curry powder
- 1 can (10 3/4 ounces) Condensed Tomato Soup
- 1 1/4 cups water
- 1 1/4 cups cooked lentils (from about 1/2 cup dry)
- 1/2 cup unsweetened coconut milk
Direction
- Heat the oil in a 2-quart saucepan over medium heat. Add the onion, garlic and curry powder and cook and stir for 2 minutes.
- Stir in the soup and water and heat to a boil. Reduce the heat to low. Stir in the lentils and coconut milk and cook for 5 minutes. Season to taste with salt and pepper before serving.
