Red Lentil Curry Soup! Vegan, Gluten-Free and so delicious. You’ve gotta make this protein packed soup!

  • 10 MINUTES


  • 2 tablespoons olive oil
  • 1 cup diced white onion
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon curry powder
  • 2 medium sweet potatoes, diced (~ 3 cups)
  • 1 cup red lentils
  • 15 ounce can diced tomatoes with juice
  • 1 teaspoon salt
  • 4 cups Pacific Foods Organic Vegetable Broth low-sodium
  • 14-ounce can light coconut milk
  • 1 tablespoon fresh lime juice
  • 1/4 cup finely chopped cilantro, plus more for garnish


  1. First, heat the oil in a large pot over medium heat.
  2. Then, add the onion, garlic, ginger and curry powder and cook, stirring often until the onion is soft, about 3 minutes.
  3. Next, add sweet potatoes and cook for 4-5 minutes to cook. Add in the lentils, red tomatoes, salt, and broth.
  4. Then, cover and bring to a boil over medium heat. Reduce heat to a simmer and cook, covered, stirring occasionally, until the sweet potatoes are tender and lentils are mostly broken down, about 25 minutes.
  5. Then, stir in the coconut milk and simmer until heated through, about 1-2 minutes.
  6. Finally, stir in the lime juice and cilantro and serve. Garnish with cilantro