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Lentil, Rice and Peas Coconut Curry Soup

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Lentil, rice and peas coconut curry soup is a hearty, creamy, and spice-filled one-pot vegan dish. Made with red lentils, rice, green peas, coconut milk, and warm curry spices, this comforting soup is nourishing, naturally gluten-free, and perfect for cozy weeknight meals or meal prep.

Ingredients

  1. 1 tbsp olive oil or coconut oil
  2. 1 yellow onion, chopped
  3. 3 garlic cloves, minced
  4. 1 tbsp fresh ginger, grated
  5. 1 ½ tbsp curry powder
  6. 1 tsp ground turmeric
  7. 1 tsp ground cumin
  8. 1 cup red lentils, rinsed
  9. 2 cups cooked rice (white or brown)
  10. 1 cup green peas (frozen or fresh)
  11. 1 can (13.5 oz) full-fat coconut milk
  12. 4 cups vegetable broth or water
  13. Salt and black pepper, to taste
  14. Juice of 1 lime
  15. Fresh cilantro, for garnish (optional)

Instructions

Heat oil in a large pot over medium heat. Add chopped onion and sauté for 4–5 minutes until softened.

  1. Stir in garlic and ginger; cook for 1 minute until fragrant.
  2. Add curry powder, turmeric, and cumin. Stir for 30 seconds to bloom spices.
  3. Pour in vegetable broth, red lentils, and a pinch of salt. Bring to a boil, then reduce heat to low and simmer for 15–20 minutes until lentils are tender.
  4. Stir in cooked rice, peas, and coconut milk. Simmer for 5–7 minutes more.
  5. Season with salt, pepper, and a squeeze of lime juice. Garnish with cilantro and serve hot.

Notes

  1. For a spicier soup, add chili flakes, cayenne, or chili paste.
  2. Swap rice with quinoa or millet for variety.
  3. For added protein, stir in chickpeas or tofu.
  4. This soup thickens as it sits—add a splash of broth when reheating.

Nutrition

Find it online: https://thefamilycooking.com/lentil-rice-and-peas-coconut-curry-soup/