This red lentil soup is so comforting, packed with flavor and nutrients, and it’s super easy to make. It makes a great dinner for busy days!
Why This Recipe Works
Oh, I just can’t get enough of this easy vegan red lentil soup! It’s the perfect comfort food and it’s super healthy and filling at the same time. Red lentils are a great source of plant-based protein and we eat them at least twice a week.
You don’t need many fresh ingredients for this recipe, so you can actually make it without much planning ahead. In fact, I usually have all of the ingredients for this soup in my pantry.
And the recipe couldn’t be much easier. The actual active cooking time is only around 5 minutes. Then, just let the soup simmer for about 25 minutes and you’ve got a delicious dinner waiting for you.
Thanks to the coconut milk the soup is incredibly creamy and rich. To give it a deep flavor, I used a combination of onion, garlic, and ginger and a lot of spices (cumin, coriander, curry, and paprika powder). Fresh lemon juice perfectly rounds it off.
I love to serve it with crusty bread and top it off with freshly chopped cilantro and green onions just before serving.
What Goes Into This Recipe:
- Red Lentils – dried.
- Coconut Milk – full-fat canned coconut milk.
- Onion
- Garlic
- Ginger – fresh ginger. A piece of about 1 inch.
- Spices – cumin, curry powder, coriander, and paprika powder.
- Tomato Paste
- Tomatoes – canned diced tomatoes.
- Vegetable Broth – I use organic, low-sodium vegetable broth.
- Lemon Juice – use fresh lemon juice.
- Salt & Pepper – to taste.
- Cilantro & Green Onion – sprinkle the soup with freshly chopped cilantro and green onion just before serving.
How To Make This Recipe
1. Step: Finely chop the onion, the garlic, and the ginger.
2. Step: Heat some oil in a large pot and cook the onion, garlic, and ginger for about 3 minutes on medium heat. Stir frequently.
3. Step: Then, add the spices and cook for another minute until fragrant. Next, add the tomato paste and stir well. Cook for another 2 minutes.
4. Step: Then add the red lentils, the diced tomatoes, the coconut milk, and the vegetable broth.
5. Step: Turn the heat down to low and cook for 25 minutes (without a lid). If the soup is too thick, add more vegetable broth until you reach your desired consistency. Add the lemon juice and season with salt and pepper.
6. Step: Serve immediately and sprinkle with freshly chopped cilantro and green onion. If you want, you could also add a bit of red pepper flakes on top for a bit of heat. I like to serve my red lentil soup with crusty bread.
Recipe Notes
- For a lighter version, you can replace the full-fat coconut milk with light coconut milk.
- The soup is pretty thick. If you want it to be thinner, add more vegetable broth.
- For extra heat, add red pepper flakes to your personal liking.
Frequently Asked Questions
How Long Does This Soup Last?
Stored in an airtight container in the fridge, it will last up to 4 days.
Can I Freeze It?
Yes, it freezes really well. Just make sure to let it cool down completely before transferring it to a freezer-safe container.
You can freeze it for up to 6 months. Let it thaw overnight in the fridge and then reheat it on the stovetop. You might have to add more vegetable broth as it will be thicker after freezing.
Can I Use Any Other Kind of Lentils?
No, this recipe only works with red lentils as they break down faster than other kinds of lentils. This makes the soup very creamy and rich.
Related Recipes
- Vegan Lentil Soup
- Turkish Lentil Soup
- Lentil Salad
- Red Lentil Dal
- Lentil Bolognese with Spaghetti
- 40 Easy Lentil Recipes
I Love to Hear From You!
I hope you like this red lentil soup as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Red Lentil Soup
Ingredients
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 1-inch-piece of ginger, finely chopped
- 1 teaspoon cumin
- 1 teaspoon curry powder
- 1 teaspoon coriander
- 1 teaspoon paprika powder
- 2 tablespoons tomato paste
- 1 cup dried red lentils
- 1 can full-fat coconut milk
- 2 cups vegetable broth
- 2 teaspoons lemon juice
- salt, to taste
- black pepper, to taste
- fresh cilantro, roughly chopped
- 1 green onion, cut into rings
Instructions
- Finely chop the onion, the garlic, and the ginger.
- Heat some oil in a large pot and cook the onion, garlic, and ginger for about 3 minutes on medium heat. Stir frequently.
- Then, add the spices and cook for another minute until fragrant. Next, add the tomato paste and stir well. Cook for another 2 minutes.
- Then add the red lentils, the diced tomatoes, the coconut milk, and the vegetable broth.
- Turn the heat down to low and cook for 25 minutes (without a lid). If the soup is too thick, add more vegetable broth until you reach your desired consistency. Add the lemon juice and season with salt and pepper.
- Serve immediately and sprinkle with freshly chopped cilantro and green onion. If you want, you could also add a bit of red pepper flakes on top for a bit of heat. I like to serve my red lentil soup with crusty bread.
Notes
- For a lighter version, you can replace the full-fat coconut milk with light coconut milk.
- The soup is pretty thick. If you want it to be thiner, add more vegetable broth.
- For extra heat, add red pepper flakes to your personal liking.
- Stored in an airtight container in the fridge, it will last up to 4 days.
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