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    Vegan Red Lentil Soup with Coconut Milk

    Published: Nov 1, 2017 · Modified: Jun 24, 2018 by Sina · This post may contain affiliate links · 4 Comments

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    This vegan red lentil soup with coconut milk is perfect for colder fall days. The recipe is super easy and it’s packed with protein and vitamins. And it’s sooo creamy and delicious!

    Vegan Red Lentil Soup with Coconut Milk

    Besides red lentils, I also used carrots, sweet potatoes, and ginger. To make it really creamy and comforting, I added curry powder and coconut milk. And I topped it off with some fresh lemon juice, chopped parsley, and pumpkin seeds. Parsley and pumpkin seeds are both very rich in iron, which makes them perfect for vegans and vegetarians. We ate this soup along with some warm whole wheat baguette. So yummy! We actually enjoyed it in front of the TV watching Netflix. Haha! I usually don’t like eating in front of the TV, but it’s sometimes just so comfortable on those colder fall nights. And we’re kind of addicted to The Walking Dead right now and the season was almost over, so this was the perfect excuse.

    Vegan Red Lentil Soup with Coconut Milk

    I’m a bit sad that summer is over, but I also love making these comforting fall meals like soup, casseroles, and everything that includes pumpkin, like my vegan pumpkin bread with cranberries. Vegan one pot meals are also perfect for fall. And it can be so nice outside when it’s sunny and all the trees are turning red and yellow. Absolutely beautiful!

    What You’ll Need to Make This Vegan Red Lentil Soup

    You don’t need any fancy ingredients for this vegan soup. You’ll need:

    • red lentils
    • carrots
    • sweet potatoes
    • coconut milk
    • ginger
    • one red onion
    • green onions
    • fresh parsley
    • lemon juice
    • curry powder
    • vegetable broth
    • coconut oil
    • salt and pepper

    As always, you can find the full recipe in a separate printable recipe box underneath the text section.

    Vegan Red Lentil Soup with Coconut Milk

    I decided to blend the soup so it became super creamy, but you could also leave it chunky. Or blend it a little bit and leave some texture. It totally depends on what you prefer. I love it when it’s super smooth and pretty thick. But if you want it to be a bit thinner, you can just add some more vegetable broth.

    Vegan Red Lentil Soup with Coconut Milk

    I hope you like this vegan red lentil soup as much as we do around here!

    Have a great week, everyone!

    Sina – xx

    Vegan Red Lentil Soup with Coconut Milk

    Vegan Red Lentil Soup with Coconut Milk

    This vegan red lentil soup with coconut milk is perfect for colder fall days. The recipe is super easy and it's packed with protein and vitamins. And it's sooo creamy and delicious!
    5 from 5 votes
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Prep Time: 8 mins
    Cook Time: 20 mins
    Total Time: 28 mins
    Servings: 2 people
    Author: Sina

    Ingredients

    • 1 tablespoon coconut oil
    • 1 red onion, chopped
    • 3 cloves of garlic, minced
    • 1 piece of ginger (about 1 inch), chopped
    • 1 cup red lentils
    • 2 carrots, cut into small chunks
    • 1 sweet potato, cut into small chunks
    • 2 teaspoons curry powder
    • 4 cups vegetable broth
    • 1 cup coconut milk
    • 1 tablespoon fresh lemon juice
    • 2 green onions, cut into rings
    • 1/4 cup fresh parsley, chopped
    • 2 tablespoons pumpkin seeds
    • salt, to taste
    • black pepper, to taste
    • red pepper flakes (optional)

    Instructions

    • In a large pot, heat the coconut oil and sauté the onion for about 3 minutes. Add the garlic and the ginger and cook it for another minute. Then add the carrots, the lentils, and the sweet potato and the curry powder.
    • After 2 minutes, deglaze with the vegetable broth. Add the coconut milk. Cover with a lid and cook for 15 minutes. Season with salt and pepper.
    • When the the vegetables and the lentils are tender, either transfer the soup into a blender or use an immersion blender. Puree until very smooth. I prefer the soup very thick, if you want it to be thinner, just add more vegetable broth.
    • Pour it back into the pot. Reheat and season again with salt, pepper, and red pepper flakes and add the lemon juice. Serve with fresh chopped parsley, green onions, and pumpkin seeds.
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    Reader Interactions

    Comments

    1. Hayley & Sam

      April 07, 2021 at 12:17 pm

      Wow!! we absolutely LOVE this meal! It is now part of our staple diet. We didn’t blend it, just ate it as is and it was so delicious. We added some chopped raisins and topped it with coconut yogurt and some coriander. YUM!!

      Reply
    2. Cindy

      February 26, 2019 at 6:24 am

      5 stars
      Ok I just made this, served w brown rice.
      Sooooo delicious—-great recipe. Used a yellow union instead of purple, dry parsley., I did not add the red pepper flakes. Threw in the coconut milk after the veggie broth. Used a hand potato masher, instead of immersion blender (do not have one) turned out perfect!
      TYVM for this super delicious recipe!

      Reply
    3. Nate

      December 18, 2018 at 2:21 am

      5 stars
      I stumbled upon this recipe the other day and I’m glad I did. I generally don’t eat sweet potatoes but it’s delicious. My wife loved it as well so now we’ve added it to our winter rotation.

      Reply
    4. Amber

      June 03, 2018 at 7:51 pm

      5 stars
      I usually don’t like soups in the summer months, but I had so many red lentils I needed to use. So I made this soup last night and even my hubby and 8 year old loved it! And they’re both very picky eaters. I had some curry paste in the fridge, which was a great addition as well. Thanks for this recipe!

      Reply

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    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

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