Coconut Curry Lentil Soup

This creamy, fragrant soup is the perfect healthy and filling meal. It’s vegan, gluten-free and ready in 25 minutes!

1 tablespoon olive oil or vegetable oil
1 yellow onion, chopped
2 cloves garlic, minced
1 and 1/2 cups uncooked red split lentils
2 cups vegetable stock
1 14 oz. can of coconut milk (I used light coconut milk)
1 14 oz. can diced tomatoes
1 teaspoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon cayenne
1/2 teaspoon ginger
1 teaspoon kosher salt
Toasted almonds and cilantro to garnish

View the full recipe at Orchard Street Kitchen →