Thick, creamy, rich and simple to make, Coconut Curried French Lentil Soup is an elegant, quick and delicious soup for any season. vegan + gluten free
I hardly ever watch TV. But on Monday night when the Bachelor is on, I’m parked in front of it. Time suck yes, but it appeals to me for whatever reason. Monday night was a disaster! Did you watch?
What’s up with Chris Soules? He let Kaitlyn go. He made a mistake and won’t realize it until she’s moved on with her life and it’s too late. I wanted to reach out and shake him, tell him nooooooooo. He needs a sistah right now to set him straight.
I think Chris could also use a big ol’ pot of this soup and rethink his decision. Obviously he hasn’t had a home-cooked meal in far too long, out escapading in Bali and other tropical locations. The nutrition will give him clarity and the hint of spice will get his endorphins moving, although I’m not sure that’s what he needs.
Homemade soup is like that. It’s clean-eating at its finest.
You wouldn’t know soup is made in this house each week based on how many soup recipes I’ve posted in almost a year. This is my third.
I’ve been holding out on y’all.
But no more! And this is one you’ll love.
Thick, rich, filling, and nutritious, this curried French lentil soup is on our regular rotation.
It’s a quick weeknight soup to pull together and is so satisfying. All the ingredients are pantry staples, save the fresh herbs, so in a pinch, I can whip this soup up in no time flat.
Served with a salad and sourdough or naan, it’s a quickie!
There is more to love about this soup, besides its nutrition. It’s economical. With only a few ingredients and the spices and lentils being bought in bulk, this soup costs about $1.50 per serving. That’s a lot less than the Bachelor spent on a single rose, I’m certain.
Soup or rose? I’ll take the soup, please. Chris, will you accept this soup?
Coconut Curried French Lentil Soup
- 2 Tbs Coconut Oil
- 3 Cloves of Garlic minced, about 1 1/2 Tbs
- 1 C Yellow Onion small dice, about 1
- 1 1/2 tsp Cumin ground
- 1 tsp Curry Powder I use hot madras
- 1 tsp Thyme dried
- 1/2 tsp Cinnamon ground
- 6 C Vegetable Broth
- 1 1/2 C French Green Lentils picked through and rinsed, aka Lentils du Puy
- 2 Leaves Bay
- 14 oz Can of Coconut Milk with 2 Tbs reserved for drizzling (1 Can)
- 1/2 tsp Sea Salt
- 1/2 tsp Ground Black Pepper
- 2 Sprigs of Fresh Cilantro chopped, for garnish (optional)
- 4 Sprigs of Fresh Thyme for garnish
Heat oil in a large Dutch oven or 5 quart sauce pan on medium heat. Add the garlic and onion, stirring frequently until the onions are softened, about 4 minutes. Stir in the cumin, curry powder, thyme, and cinnamon and cook for one minute, stirring several times until fragrant.
Pour in the broth, add the lentils and bay leaves. Bring to a simmer, then turn heat to low, gently cooking the soup for about 35 minutes or until the lentils are tender. Remove the bay leaves. Transfer 1/3 - 1/2 of the soup to a high speed blender. Open the steam vent and place a damp towel over the top to allow some steam to escape while blending. Blend until smooth and thick. Alternatively, an immersion blender can be used to puree the soup. Return the pureed portion back to the soup pot and stir in the coconut milk. Add the salt and pepper and taste to adjust seasoning as desired. Gently reheat on low if needed.
Ladle into bowls and drizzle reserved coconut milk over the soup. Garnish with fresh cilantro and/or thyme as desired.
This soup freezes with ease. Simply fill a jar with desired amount, leaving at least a 1/2" of headspace at top, lid, and freeze for up to a month. Thaw overnight in fridge.
Adapted from McCormick's.
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