I don’t know about you, but all I want on cool nights in winter is soup. And not just any soup, but a hearty, creamy, filling bowl of hot soup.
That’s exactly what this Hearty Lentil Soup is. And bonus – it’s also Dairy Free, Gluten Free. Make one adjustment by using vegetable broth instead of chicken, and you have a delicious and satisfying Vegan soup.
Ever cooked with lentils? They are a legume that is naturally gluten-free. They’re also low in fat and high in protein. Perfect for a meatless soup like this so that you can still feel satisfied after eating a bowl. The curry, roasted tomato, and spicy chili flavors here are delicious. The addition of coconut milk adds a slight creaminess. Mmm.. just can’t get enough.
If you don’t have red wine or sherry on hand, no problem. They add a nice added layer of flavor, but aren’t required.
- 1 medium-large (318g) onion, finely chopped
- 3 tablespoons Olive Oil
- 6 small garlic cloves, minced
- ¼ cup dry red wine (like Syrah)
- 1 teaspoon sea salt
- ¼ teaspoon pepper, freshly cracked
- 1 ½ teaspoons curry powder
- 1 teaspoon chili onion crunch (I like Trader Joe’s mix of olive oil with dried garlic and peppers)
- 216 grams (1 cup) pink crimson organic lentils (or any variety)
- 1 14.5-ounce can diced, fire roasted tomatoes (I like Muir Glen Tomatoes, Organic, Fire Roasted)
- 1 13.5-ounce can unsweetened, full fat coconut milk (I like Thai Kitchen)
- 4 cups chicken stock (if vegan, sub vegetable broth)
- 73 grams (2 cups) fresh tuscan kale, rinsed and torn
- ½ tablespoon sherry vinegar
- Fresh Cilantro (optional garnish)
- Rinse lentils thoroughly. Set aside.
- In a dutch oven or similar type soup pot over medium heat, add olive oil and warm pan. Add chopped onion, stirring often, until softened and golden brown, 6-8 minutes.
- Add garlic, salt, pepper, curry powder and chili flakes, stirring as you add to incorporate. Continue to cook until fragrant, about 1-2 minutes.
- Deglaze by adding red wine, scraping and stirring browned bits.
- Add lentils, stir. Add tomatoes, and then stock. Cover and bring to a strong simmer.
- Start to reduce heat slowly to a light simmer, stirring occasionally, until lentils are soft but not mushy, about 20 minutes.
- Add kale. Stir.
- Reserve some cream from the top of your coconut milk can. You’ll use this for a garnish later. Set aside.
- Add remaining coconut milk and continue to warm on low heat. Do not boil.
- Add sherry vinegar and then taste test, adding more spice and/or curry depending on your flavor preference.
- Serve warm in bowls, setting the cream and fresh cilantro to the side for individual topping options. Store leftovers in a sealed, glass jar for up to 5 days.
Enjoy! Let me know what you think – reach me on social. I’d love to hear from you.