- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tbsp fresh ginger, minced
- 1 tsp curry powder
- 6 cups vegan soup stock
- 1.5 lbs carrots, peeled and diced
- 1 cup split red lentils (200g)
- 1/2 cup full-fat coconut milk, plus more for garnish
- 2 tbsp lemon juice
- salt and pepper, to taste
In a medium-sized pot, heat the oil over medium heat. Sauté the onions until translucent, about 3 minutes. Add in the garlic, ginger and curry powder. Stir for briefly, until fragrant.
Pour in soup stock, scraping the bottom of the pot. Add in the carrots and lentils. Bring to a boil over high heat, then reduce to a simmer for 15 minutes or until the lentils are soft. Remove from heat. Stir in the coconut milk and lemon juice.
Blend in batches if using a stand blender, or use an immersion blender. Add salt and pepper, to taste. Serve with a swirl of coconut milk or a dollop of unsweetened vegan yogurt. Enjoy!
Calories: 253kcal | Carbohydrates: 32g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Sodium: 139mg | Potassium: 727mg | Fiber: 12g | Sugar: 7g | Vitamin A: 18955IU | Vitamin C: 11.8mg | Calcium: 64mg | Iron: 3.4mg