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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!
Course Soup
Cuisine American
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings 2 people
Author Sina


  • 1 cup red lentils
  • 1 tablespoon coconut oil
  • 2 carrots, cut into small chunks
  • 1 cup coconut milk
  • 1 piece of ginger (about 1 inch), chopped
  • 3 cloves of garlic, minced
  • 1 red onion, chopped
  • 1 sweet potato, cut into small chunks
  • 4 cups vegetable broth
  • 2 teaspoons curry powder
  • 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)


  • In a large pot, heat the coconut oil and sauté the onions 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. 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.