Vegan Red Lentil Soup With Coconut Milk
User Reviews
5
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Prep Time
10 mins
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Servings
6 servings
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Calories
268 kcal
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Course
Main Course, Soup
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Cuisine
International
Vegan Red Lentil Soup With Coconut Milk
Description
Vegan Red Lentil Soup With Coconut Milk features a blend of lentils, vegetables, and spices gently simmered in coconut milk and vegetable broth, resulting in a rich and creamy consistency. The recipe uses coconut oil to sauté onions, carrots, and garlic before adding the lentils and seasonings, including chipotle in adobo sauce, which contributes a smoky flavor. The bay leaf infuses a subtle earthiness during the slow simmer, which lasts until the lentils are tender.
The flavor profile offers a gentle heat balanced with the sweetness of coconut milk and natural earthiness from the vegetables and lentils. The texture is smooth and creamy but with body from the cooked lentils and diced carrots.
This soup works well as a warming main dish, especially for those following a vegan diet or seeking a nutritious, filling meal. It pairs nicely with crusty bread or a fresh salad for added balance.
Leftovers can be refrigerated for several days or frozen, making it convenient for meal prep. Cooling completely before storing helps maintain the best texture. Adjust the chipotle amount to suit preferred spice levels.
Ingredients
- 1 Tbsp coconut oil
- 1 onion chopped
- 2 carrot cut into small cubes, large
- 2 garlic minced, cloves
- 2 cups red lentils rinsed
- 1 Tbsp tomato paste
- 1 15 oz coconut milk canned
- 4 cups vegetable broth if you need more, add more… water ok too
- 1 Tbsp chipotle in adobo sauce or more if you like it hot!
- salt to taste
- black pepper to taste
- 1 bay leaf
Instructions
- Heat up the coconut oil in a dutch oven or heavy bottom pan
- Add the onion and cook for about 3 mins until its translucent
- Add the carrots
- Add the garlic and cook until it is fragrant, about 2 minutes (do not brown it)
- Add lentils, stir
- Add tomato paste, stir
- Add coconut milk, broth, bay leaf, salt and pepper, and chipotle sauce and stir
- Let it come to a gentle boil, and reduce to a simmer
- Let it simmer until the lentils are cooked through, about 25-40 mins
Bom Apetite!!
Notes
- Let the soup cool thoroughly before transferring to airtight containers for refrigeration; it keeps well for 5 to 7 days.
- To freeze, cool completely and use freezer-safe containers; the soup can be stored frozen for 3 to 6 months.
- Adjust the quantity of chipotle in adobo sauce to control the heat level to your taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 268kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 8g | 16% |
| Fat | 19g | 29% |
| Saturated Fat | 16g | 80% |
| Sodium | 705mg | 29% |
| Potassium | 511mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 3903IU | 78% |
| Vitamin C | 5mg | 6% |
| Calcium | 39mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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