Vegan Red Lentil Curry Soup

5 from 31 votes

Vegan Red Lentil Curry Soup

A delicious Vegan Red Lentil Curry Soup for when you are feeling lazy or in a hurry for a quick meal, but still want something full of flavor and homemade. This soup is SO easy and incredibly quick to make. It is vegan, gluten-free, oil-free, dairy-free and high in protein!

Prep Time10

Cook Time15

Total Time25

Course: Soup

Cuisine: Gluten-free, Indian, Vegan

Keyword: oil free vegan soup, vegan lentil curry soup, vegan red lentil curry, vegan red lentil curry soup

Servings: servings

Calories: 340kcal

Author: Brandi Doming

Ingredients

1 cup (200g) red lentils, rinsed well with COLD water
3 cups (720g) organic low-sodium vegetable broth
1/2 cup (80g) finely diced red onion
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper
3 tablespoons (45) red curry paste
3 packed cups of fresh spinach, roughly chopped
1-2 tablespoons fresh lime juice
Optional: red pepper flakes and toasted slivered almonds
Optional side: Coconut Lime Rice

Instructions

Add a couple of tablespoons of broth to a medium pot over medium heat. Once hot, add the onion and cook for 5-8 minutes, stirring often, until well browned and tender.
Add the garlic powder, paprika, salt and pepper and stir for about 30 seconds to toast them. Add the lentils and broth and raise the heat to high and bring to a boil. Once boiling, reduce to the lowest heat and cover with a lid, tilted slightly to allow a small amount of steam to escape.
Simmer for about 5 minutes (set the timer) until the lentils are nearly fully tender. Add the red curry paste and stir through. Cook about 3-5 more minutes or as needed for the lentils to be tender, but still hold their shape. You don't want them mushy. Keep in mind that red lentils are MUCH softer than traditional green lentils that have more of a defined bite, so if you prefer them to have more of a bite, just cook them less time.
Add the spinach and lime juice (start with 1 tbsp lime juice) and stir for a couple of minutes until all the spinach is wilted. Remove from the heat and taste. Add the remaining lime juice if desired and for an added kick, red pepper flakes. The curry paste does give a nice mild kick, but I liked the additional kick of red pepper flakes. I would not add them if serving to kids, so they are optional.
For a lovely garnish and crunch, add toasted almonds on top. The flavor is amazing against the soup. To toast, simply add as many almonds as desired to a toaster oven and toast just a few minutes until starting to brown. Watch closely so they don't burn. OR, alternatively, add them to a small pan over medium heat on the stove and cook a couple of minutes, stirring often, just until browned.

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