Go Back
+ servings
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 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)


  • 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.