Creamy Vegan Red Lentil and Coconut Soup

/ Vegan Recipes / By

If you’re searching for a comforting and nourishing dish, look no further than this Vegan Red Lentil and Coconut Soup. This recipe is not only vegan but also incredibly hearty and satisfying, making it perfect for any meal of the day. With simple ingredients and easy preparation, it’s an excellent choice for anyone wanting to whip up a delicious vegan recipe that tastes amazing.

This soup is rich and creamy thanks to the coconut milk, while the red lentils add a delightful texture and a boost of protein. It’s a wonderful combination of flavors that will warm you from the inside out. Whether you’re a seasoned vegan or just exploring plant-based options, this soup is sure to impress.

What sets this Vegan Red Lentil and Coconut Soup apart is its balance of comforting flavors and vibrant spices. It’s the kind of dish that brings everyone together, perfect for cozy dinners or meal prep for the week.

Delicious and Nutritious Vegan Red Lentil and Coconut Soup

A bowl of creamy Vegan Red Lentil and Coconut Soup garnished with cilantro and lime, with a rustic kitchen background.

This flavorful and creamy soup is a delightful mixture of red lentils, coconut milk, and a blend of spices. It’s not only filling but also packed with nutrients, making it an ideal vegan meal option for any day of the week.

Ingredients

  • 1 tablespoon coconut oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1 cup red lentils, rinsed
  • 4 cups vegetable broth
  • 1 can (13.5 oz) coconut milk
  • Salt and black pepper to taste
  • Juice of 1 lime
  • Fresh cilantro for garnish

Instructions

  1. Sauté Aromatics: In a large pot, heat the coconut oil over medium heat. Add the chopped onion, garlic, and ginger, cooking until softened and fragrant, about 5 minutes.
  2. Add Spices: Stir in the cumin, coriander, and turmeric, cooking for an additional minute to toast the spices.
  3. Cook Lentils: Add the rinsed red lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer uncovered for about 20 minutes, or until the lentils are tender.
  4. Add Coconut Milk: Stir in the coconut milk and let the soup simmer for another 5 minutes. If desired, blend the soup with an immersion blender for a creamier texture, or leave it chunky.
  5. Season and Serve: Add salt, black pepper, and lime juice to taste. Garnish with fresh cilantro before serving.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes

Nutrition Information

  • Servings: 4 bowls
  • Calories: 260kcal
  • Fat: 10g
  • Protein: 12g
  • Carbohydrates: 36g