Go Back
+ servings

Vegan Curry Lentil Soup

This one-pot vegan curry lentil soup is easy to prepare and perfect for a quick dinner on a chilly evening. It’s packed with a mix of economical and wholesome ingredients and is super delicious! Serve it as is in a bowl or over rice to get even more meals for just pennies more!
4.91 from 11 votes
Print Pin Recipe
Course: Main Course
Cuisine: American, Indian
Total Price: $5.91
Price per Serving: $1.18
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 5
Calories: 375kcal

Ingredients

  • 1 tablespoon oil - $0.16
  • 1 medium onion diced - $0.15
  • 2 cloves of garlic finely diced - $0.16
  • 2 tablespoons finely diced ginger - $0.24
  • 1 tablespoon curry powder (adjust depending on how strong your curry powder is) - $0.15
  • ½ teaspoon cayenne pepper (optional if your curry powder is not spicy) - $0.03
  • 2 medium carrots peeled and small diced - $0.21
  • 2 medium potatoes peeled and small diced - $0.38
  • ¾ cup (170 grams) dried brown lentils rinsed - $0.37
  • 3 cups (710 ml) vegetable stock - $1.35
  • 4.5 oz (125 grams) frozen chopped spinach - $0.63
  • 1 (13.5 oz / 400 ml) can coconut milk - $2.05
  • 1 teaspoon salt or to taste - $0.03

Instructions

  • Heat the oil in a medium pot over medium heat. Add the onion and fry until soft and transparent then add the ginger and garlic and fry another 30 seconds to a minute, or until soft.
  • Add the curry powder and cayenne, if using, and fry, stirring constantly, for 30 seconds to release the aromas.
  • Add the carrots, potatoes, lentils and vegetable stock. Raise the heat to bring it to the boil then cover and reduce the heat to minimum.
  • Allow to simmer, covered, very gently until the lentils are tender – about 30 minutes. Check on it from time to time to ensure the lentils are submerged. Add more stock or water to keep them submerged if necessary.
  • Once tender add the frozen spinach, coconut milk and salt. Raise the heat to medium and allow to cook for another couple of minutes until hot.
  • Serve!
Find us on Instagram@stingyveganrecipes
Find us on Facebook@thestingyvegan

Nutrition

Calories: 375kcal | Carbohydrates: 39g | Protein: 13g | Fat: 21g | Saturated Fat: 15g | Sodium: 1088mg | Potassium: 1032mg | Fiber: 13g | Sugar: 4g | Vitamin A: 7475IU | Vitamin C: 17mg | Calcium: 110mg | Iron: 9mg
Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.