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.

Hearty Lentil Soup (Dairy Free, Gluten Free, Vegan)

Hearty winter soup paired with a vibrant, green salad is the best food duo for the new year. Nothing like lentils and greens to reset our minds and bodies in the new year. This soup can easily be made vegan with 1 quick change. Swap the chicken stock for vegetable broth. Note: If you don’t have the chili onion crunch, substitute for chili flakes to taste.

Ingredients

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)

Instructions

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.

I highly recommend pairing this with a salad for a complete meal. Any basic green salad with balsamic would be perfect. Or you can start your meal with either this Radicchio, squash and fennel salad with date dressing or this quinoa, roasted chickpea and sorrel salad with creamy herb dressing and then move into part 2 and spoon yourself a bowl.