One Pot Curried Lentil Soup (Vegan)
One Pot Curried Lentil Soup with Garam Masala Almonds is a healthy and hearty weeknight soup. Vegan, gluten free, and rich in fiber and plant-based protein.
Servings: 4
Ingredients
- 4 Tbsp. extra-virgin olive oil divided
- 1/2 cup sliced almonds
- 1/2 tsp. garam masala spice
- 1 yellow onion finely chopped
- 4 garlic cloves minced
- 1 tsp. kosher salt
- 1/2 tsp. crushed red pepper flakes
- 3 Tbsp. tomato paste
- 1 Tbsp. curry powder
- 1 cup dry red lentils
- 2 1/2 cups vegetable broth lower-sodium
- 1 13.5-oz. can coconut milk
- Optional toppings: coconut milk yogurt fresh cilantro
Instructions
- Heat 2 Tbsp. of the oil in a large saucepan over medium heat. Add almonds and garam masala spice; cook 2 to 3 minutes, stirring often, until almonds are golden brown. Transfer to a plate.
- Add remaining 2 Tbsp. oil and onion to pan. Cook 6 to 7 minutes, stirring frequently, until softened. Stir in garlic, salt, red pepper flakes, tomato paste, and curry powder. Cook 2 to 3 minutes, stirring often, until garlic is aromatic and tomato paste is caramelized. Stir in lentils; cook 1 minute.
- Pour in broth and coconut milk and bring mixture to a boil. Reduce heat to medium-low, and simmer for 25 minutes, until lentils are softened. Add a dash of water if soup needs thinning.
- Ladle soup evenly into each of four bowls. Stir in a dollop of coconut milk yogurt and garnish with cilantro leaves and garam masala almonds.