One Pot Curried Lentil Soup (Vegan)

By Jamie Vespa

One Pot Curried Lentil Soup with Garam Masala Almonds is a healthy and hearty weeknight soup. Vegan, gluten free, and rich in fiber and plant-based protein.

Ingredients

• 4 Tbsp. extra-virgin olive oil (divided)
• 1/2 cup sliced almonds
• 1/2 tsp. garam masala spice
• 1 yellow onion (finely chopped)
• 4 garlic cloves (minced)
• 1 tsp. kosher salt
• 1/2 tsp. crushed red pepper flakes
• 3 Tbsp. tomato paste
• 1 Tbsp. curry powder
• 1 cup dry red lentils
• 2 1/2 cups vegetable broth (lower-sodium)
• 1 13.5-oz. can coconut milk
• coconut milk yogurt (fresh cilantro)
• fresh cilantro

Instructions

1. 1

   Heat 2 Tbsp. of the oil in a large saucepan over medium heat. Add almonds and garam masala spice; cook 2 to 3 minutes, stirring often, until almonds are golden brown. Transfer to a plate.

2. 2

   Add remaining 2 Tbsp. oil and onion to pan. Cook 6 to 7 minutes, stirring frequently, until softened. Stir in garlic, salt, red pepper flakes, tomato paste, and curry powder. Cook 2 to 3 minutes, stirring often, until garlic is aromatic and tomato paste is caramelized. Stir in lentils; cook 1 minute.

3. 3

   Pour in broth and coconut milk and bring mixture to a boil. Reduce heat to medium-low, and simmer for 25 minutes, until lentils are softened. Add a dash of water if soup needs thinning.

4. 4

   Ladle soup evenly into each of four bowls. Stir in a dollop of coconut milk yogurt and garnish with cilantro leaves and garam masala almonds.