Enjoy a flavorful vegan feast in no time with this easy-to-make coconut lentil soup! With just one pot and 30 minutes to spare, you can delight in a healthy yet hearty dinner.
EASY VEGAN COCONUT LENTIL SOUP
There’s nothing quite like a flavorful soup for that cozy winter feeling. Whether it’s a big bowl of borscht soup, lentil spinach soup or pea soup, it always makes the perfect filling, nourishing and comforting meal.
This coconut lentil soup is exactly that, nourishing and comforting meal. Full of flavor and the option for extra heat, it's an undeniably comforting meal that will give you just what your body desires.
Enjoy the vibrant flavor of this delicious soup, filled with cumin for warmth, ginger for zest and turmeric to add a touch of sweetness. Spice up your dish with a kick of heat topping with some chilli flakes - optional and adjustable to your liking!
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WHY YOU'LL LOVE THIS RECIPE
- Hearty and filling: This soup is sure to leave you feeling warm and content, with its deliciously filling ingredients!
- One pot: No need to fuss with multiple pots and pans - this delicious soup can be quickly prepared in a single pot for an effortless meal!
- Ready in 30 minutes: Ready in a flash, this tasty soup is the perfect meal for busy weeknights!
INGREDIENTS
- Lentils: I prefer to use canned lentils for convenience. If using dry lentils, cooking time will be a bit longer.
- Onion: Yellow onion to create flavor. You can use white onion.
- Potatoes: White or yellow potatoes - pick your favorite for that extra thickness.
- Olive oil: Used to sauté onion and adds flavor to the soup.
- Coconut milk: Full-fat coconut milk for taste and really creamy soup.
- Carrots: Two medium carrots.
- Spices: Cumin, ginger and turmeric for flavor.
- Bouillon cube: Bouillon cubes are basically dehydrated stock packaged in an easy-to-use block form. It´s used to enhance the richness and flavor. Vegetable broth and stock are the best subtitutes for bouillon cubes.
- Cilantro: For garnish and adds a fresh and delicious flavor to the soup.
HOW TO MAKE THIS RECIPE: STEP BY STEP
STEP 1
Peel and chop an onion. In a medium stockpot, add chopped onion and oil, and sauté on medium-high heat until onion is soft and translucent. Stir occasionally. While onion is sautéing, peel and dice carrots and potatoes.
STEP 2
Add peeled and diced potatoes and sauté for a few more minutes, stirring occasionally. Add coconut milk, water, cumin, ginger and turmeric powder and vegetable bouillon cube, stir until combined. Bring to a boil and simmer covered, until the carrots and potatoes are soft.
STEP 3
When carrots and potatoes are soft, drain canned green lentils before adding to the pot. Add salt and pepper to taste.
STEP 4
Serve in a bowl topped with extra coconut milk and chopped cilantro. Add some chili flakes for some heat. Chili flakes are optional.
TIPS FOR MAKING THIS RECIPE PERFECTLY
- Use canned lentils. This recipe calls for canned green lentils to make it quick and easy.
- To achieve a rich and creamy soup, use full-fat coconut milk. Don’t use a carton of coconut milk that is diluted with water and other ingredients.
- Taste and adjust salt, black pepper, and season with chili pepper flakes for some added heat.
STORAGE
Store leftovers in an airtight container for up to 5 days.
Usually, lentil soup freezes well. However, this soup contains potatoes. Once thawed potatoes can become soggy, watery, with a grainy texture. Therefore, I wouldn't recommend freezing this soup.
Yes, this coconut lentil soup is gluten-free. None of the ingredients contains gluten so it's safe for you if you are allergic to gluten or are trying to avoid gluten. However, all lentil soup recipes are not gluten-free. Look at the ingredients list before deciding which recipe to go for.
This soup will easily keep for 5 days in the fridge. Store it in an airtight container.
OTHER SOUP RECIPES YOU MIGHT LIKE
If you have any questions or just want to say hi, don’t be afraid to leave a comment. I’ll be more than happy to answer all of your questions. And if you try this recipe, let me know what you think. If you want to stay updated follow me on Instagram or Pinterest.
RECIPE
Coconut Lentil Soup
Ingredients
- 1 tbsp olive oil
- 1 medium size onion, chopped
- 2 medium carrots, diced
- 5 small potatoes, peeled and diced
- 1 can full-fat coconut milk
- 1 ½ cup water
- 1 tsp ground cumin
- 1 tsp ground ginger
- ½ tsp ground turmeric
- 1 vegetable bouillon cube
- 1 cup green lentils, canned
- pinch of red chili flakes (optional)
- salt and black pepper to taste
Instructions
- Peel and chop an onion. In a medium stockpot, add chopped onion and oil, and sauté on medium-high heat until onion is soft and translucent. Stir occasionally. While onion is sauteing, peel and dice carrots and potatoes.
- Add peeled and diced potatoes and sauté for a few more minutes, stirring occasionally. Add coconut milk, water, cumin, ginger and turmeric powder, and vegetable bouillon cube, and stir until combined. Bring to a boil and simmer covered, until the carrots and potatoes are soft.
- When carrots and potatoes are soft, drain canned green lentils before adding them to the pot. Add salt and pepper to taste. Bring the soup to a light boil.
- Serve in a bowl topped with extra coconut milk and chopped cilantro. Add some chili flakes for some heat. Chili flakes are optional.
Notes
- To achieve a rich and creamy soup, use full-fat coconut milk. Don’t use a carton of coconut milk that is diluted with water and other ingredients.
- Taste and adjust salt, black pepper, and season with chili pepper flakes for some added heat.
steph
This is such a simple weeknight meal that is soothing, healthy and delicious! thank you for sharing it 🙂
Joanne
Both my daughters said it’s the best supple they have ever had-absolutely loved it ! Thank you very much!
( I cheated and used canned green lentils because I could only find the dried ones in one ton bags!)