Creamy Curried Lentil Soup with Coconut

Course: Appetizers, Main Course, Soups

Cuisine: Thai, Vegan, Vegetarian

Diet: Gluten Free, Egg Free, Low Calorie, Dairy Free, Vegan, Vegetarian

Time: Max 30 min

Calories: 150 - 450 kcal

Type: meal plan recipes

Diet: dairy-free, egg-free, gluten-free, vegan

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: servings

Calories: 493kcal

¾ cup (150 g) brown rice
1 cup (250 ml) vegetable broth
1 red onion
1 bell pepper, red
½ cup (120 ml) multivitamin juice (the normal drinking stuff, something like 'tropical fruit juice')
⅔ cup (130 g) brown lentils, dried
1.5 cup (350 ml) low-fat coconut milk
2 tbsp nutritional yeast
1 tsp green curry paste (all colours work well, just check for fish-related ingredients if you’re vegan/veggie)
1 tsp sugar
Salt and pepper to taste
1 cup (100 g) sugar snap peas (or green beans, 1 cup = 100g, frozen is fine too!)

Get Recipe Ingredients

In a pot cook the brown rice according to package instructions.
Heat up the vegetable broth in a separate large pot, and bring to a boil.
Chop the red onion and red bell pepper into cubes.
Add the multivitamin juice and lentils to the pot. Start a timer with 25 minutes.
Bring the heat down to a simmer.
Add the coconut milk and red onion, followed by the nutritional yeast, curry, salt, pepper and sugar.
After 18 minutes have gone past, add the red pepper cubes.
After 22 minutes have gone past, add the sugar snap peas / green beans.
At 25 minutes, everything should be ready! Give the lentils a quick taste to make sure they’re not chewy (give a few mins longer if necessary).
That’s it, your coconut curry lentil soup is ready! Serve with brown rice.