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Vegan, One Pot Curry Lentil Soup with Spinach

Course Dinner, Lunch
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 190 kcal

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 tsp garlic minced
  • 1 medium onion
  • 2 stalks celery
  • 1 tbsp curry powder
  • 1 tsp cumin
  • 32 oz vegetable broth
  • 8 oz spinach
  • 14.5 oz diced tomatoes
  • 2 cups carrots diced
  • 1 c red lentils
  • 14.5 oz coconut milk
  • salt to taste
  • pepper to taste

Instructions

  1. Chop onion, carrots and celery into 1/4 inch pieces

  2. Heat olive oil in large pot on medium low.

  3. Sautée garlic for one minute. Add onion and sautée until translucent. About one minute

  4. Add celery and spices. Sautée until fragrant. About two minutes.

  5. Add vegetable broth, diced tomatoes, coconut milk, lentils, and carrots. Close the lid to the pot and turn heat to medium low. Cook until lentils are tender. About 30 minutes.

  6. Add spinach, salt and pepper to taste. Close lid for 1-3 more minutes until spinach is cooked. Serve.