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vegan coconut curry lentil soup - featured image

Vegan Coconut Curry Lentil Soup: Meal Prep 4 Easy Meals

  • Author: Eden
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

A creamy, flavorful vegan coconut curry lentil soup designed for meal prep. This pantry-friendly recipe yields four to six servings that improve in flavor overnight, making it perfect for busy weeks.

Ingredients

Scale
  • 1 cup red lentils (200g)
  • 2 cans (400ml each) full-fat coconut milk
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 3 tablespoons red or yellow curry paste (vegan)
  • 4 cups vegetable broth (low-sodium)
  • 2 cups fresh spinach, packed
  • 1–2 limes, juiced
  • 1/2 cup cilantro, chopped
  • 1 teaspoon salt (plus more to taste)
  • Black pepper to taste
  • 1 tablespoon oil (coconut or olive)

Instructions

  1. Rinse the red lentils under cold water in a colander until the water runs clear.
  2. Dice the onion, mince the garlic, and grate the ginger.
  3. Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat.
  4. Add the diced onion and cook for 3-4 minutes until soft and translucent.
  5. Add the garlic and ginger, cooking for another minute until fragrant.
  6. Stir in the curry paste and cook for 1 minute to bloom the spices.
  7. Add the rinsed lentils, vegetable broth, coconut milk, and 1 teaspoon of salt. Stir to combine.
  8. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until lentils are tender and breaking down.
  9. Remove from heat and stir in the fresh spinach until wilted (about 30 seconds).
  10. Stir in lime juice to taste.
  11. Let the soup cool for 10 minutes before portioning into containers.

Notes

This soup improves in flavor overnight. Ensure you use full-fat canned coconut milk for richness. Rinse lentils to remove excess starch. Cool completely before sealing containers to prevent condensation. Can be frozen for up to 3 months. Reheat gently to prevent separation.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: Asian

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 320
  • Sugar: 6
  • Sodium: 450
  • Fat: 12
  • Saturated Fat: 9
  • Carbohydrates: 42
  • Fiber: 12
  • Protein: 14

Keywords: vegan, coconut curry, lentil soup, meal prep, gluten-free, dairy-free, healthy dinner, easy soup, red lentils

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Find it online: https://dinnercraft.online/vegan-coconut-curry-lentil-soup-meal-prep-4-easy-meals/