Spiced Curry Lentil Soup with Coconut Milk & Cashews
This curry lentil soup recipe with coconut milk and cashews is rich and creamy, plus it’s healthy and vegan. It’s so easy to make – and delicious!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 6 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
- 1 1/2 cup lentils (preferably green), rinsed
- 5–6 cups vegetable broth
- 1 tablespoon turmeric
- 2 teaspoons dried thyme or 1 tablespoon fresh thyme, chopped
- 1 1/2 teaspoons curry powder
- 1 tablespoon coconut oil
- 1 large yellow onion, diced
- 2 stalks lemongrass, outer layer removed, lower portion finely minced
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon cardamom
- 1/2 teaspoon cinnamon
- Pinch of red pepper flakes
- Pinch of fresh grated nutmeg
- 1 3/4 cup (1 can) coconut milk
- 3 tablespoons lemon, lime or orange juice
- A few handfuls of swiss chard, spinach or kale
- 1/2 cup coconut flakes, toasted
- 1 cup cashews, toasted
- Handful of chopped cilantro, for garnish (optional)
Instructions
- Combine the lentils, broth, turmeric, thyme and curry in a large pot and bring to a boil. Turn heat down and let simmer uncovered for 20 minutes.
- In a separate pan, heat the coconut oil over medium high heat. Add the onion and sauté until just browned. Add the lemongrass, salt, and remaining spices and sauté another minute.*
- Add the onion mixture, coconut milk and greens to the lentils. Simmer for another five minutes, stirring occasionally, until greens are wilted.
- Stir in the citrus juice and serve with toasted coconut flakes, cashews and cilantro on top.
Notes
*At this point I will sometimes sauté additional veggies, like chopped carrots and celery to sneak some additional vegetables into the soup. It tastes absolutely delicious and makes this already vegan and healthy soup into a nutritional powerhouse. It also tastes great with some sauteed mushrooms added at the end.
Find it online: https://asideofsweet.com/curry-lentil-soup-coconut-milk/
