Let’s just keep on riding the healthy-eating train, shall we? Eating that delicious kale salad made me want to keep eating healthy things (it’s funny how that happens, isn’t it?!) but I wanted something a little more comforting…like soup. I also wanted to make something that wasn’t super expensive and since I already had a bag of red lentils, cans of coconut milk and chickpeas, and vegetable broth, this soup was the winner. And vegan, too! …if you don’t top it with yogurt or sour cream.
I’m always skeptical of vegan recipes because for some reason I think they’re going to taste all earthy and grass-like, but let me assure you…this soup is delicious. I loved the different textures of the soft lentils, the chunky sweet potatoes, and the garbanzo beans. You also can control the thickness of the soup too by mashing or pureeing with an immersion blender all or part of it. I chose to pulse the immersion blender a couple of times to thicken it a little bit but still leave it chunky. The soup gets it’s flavor from the curry powder, cumin, and cardamom, while the coconut milk adds a hint of creaminess and sweetness. It was hearty, comforting, and healthy all in one bowl!
Like this recipe? Then you’ll love these, too:
Red Lentil Coconut Curry
Red Lentil and Tofu Curry
Sweet Potato and Quinoa Salad with Spicy Thai Dressing