Vegan Red Lentil Curry

When I don’t have time to cook other legumes for hours and hours I make this tasty and quick red lentil dish. They are fast cooking and gentle on the digestion.  

This healthy soup has plenty of protein, variety of colorful veggies, anti-inflammatory properties, and a good balance of sweetness and heat!  

Use my Kombu tip from my cleanse program to help with added mineral absorption, better digestion, and lessen the farts you may get from eating legumes :). This tip can be used on any bean you soak.

Do not eat legumes? No problem- add another sweet potato and greens to bulk it up. My husband loves when I include scallops or chicken to this delicious soup.

Be creative!

Topped with a lemon wedge!

Topped with a lemon wedge!

Vegan Red Lentil Curry Soup 


2 cups red soaked lentils.  

Soaking: Soak for 2-6 hours in a large bowl of cool, clean water for best digestibility and nutritional availability. Add one piece of Kombu seaweed to the soaking lentils for better digestion, added minerals, and to lessen any gas. Throw kombu away when the soaking is complete. Rinse the lentils to prepare them for cooking.


1 tablespoon coconut oil 

1 can regular fat coconut milk 

4 Cups vegetable stock 

1 large yellow onion, minced 

3-5 garlic cloves, minced 

1 Tablespoon fresh ginger, grated

1 Tablespoon curry powder 

1 Tablespoon turmeric Powder 

1 medium sweet potato, cubed  

1 Tablespoon mustard seeds 

1/2 teaspoon black pepper 

1 teaspoon sea salt

1/2 teaspoon cayenne pepper (optional)

1 cup spinach, chopped 



Serving: Serve with cilantro, lemon wedge and/or sprouts.  You may like it over a bed of basmati rice. 


Directions:
In a medium saucepan on medium heat add 1/2 Tablespoon coconut oil and  onion and sauté for 2 minutes.  Add the garlic.   After another few minutes add the mustard seeds and minced ginger until aromatic and golden brown.   Set aside to add to the soup later.  



In a stock pot on medium heat add 1/2 Tablespoon coconut oil until warm.  Add the vegetable stock and coconut milk turn up until it starts to simmer.  Once simmering add the sweet potato.  Once the sweet potato is more than halfway cooked (about 20 minutes) add in the lentils, pre-sautéed vegetables, turmeric powder, curry powder, pepper, salt, and cayenne pepper.  Check the soup in about 10-15 more minutes to see if lentils and the sweet potato are fully cooked.   Add spinach at the end and give it a couple more minutes until it softens.  

Topped with delicious sprouts~!

Topped with delicious sprouts~!

Serve with cilantro, lemon wedge, and/or vegetable sprouts- perhaps over rice and a bunch of love!

Remember to take a deep breath in and align yourself to the goodness all around you before taking a bite. The practice of creating peace before you eat and including thoughts of gratitude for the food, the land that grew the food, and all the hands that worked hard at harvesting, transporting, and packaging the foods.

Yve Hart