Easy to make in one pot, this vegan soup is hearty, filling and loaded with goodness. This lentil and turmeric soup is made with coconut milk for a creamy texture and sweet flavor.
Chop your veggies and get your ingredients ready before making the soup, so everything is ready to hand.
Heat the oil in a large pot on a medium high heat.
Add the diced onion and pepper and cook until the onion is translucent.
Add in the garlic, chili and ginger and cook for a minute til fragrant.
Add the seasonings to the pot (turmeric, coriander, salt, pepper and paprika) and the lentils. Stir to combine.
Add in the coconut milk, stock, soy sauce and lime juice and stir to combine.
Bring the soup to a simmer, and let simmer for around 40 minutes until the lentils are cooked through. I found that 4 cups of stock created the perfect consistency for me, but you can add more during the cooking process if the water is evaporating too quickly.
Stir in the fresh cilantro and serve.
Notes
This soup isn't blended, so be sure to chop up your veggies into fairly small pieces so they are easy to eat.
Cooking time may vary depending on how you like your lentils cook. Check them at around 30 minutes.
If the liquid in the pot is evaporating too quickly, you can either pop a lid on or add a bit more stock.