From the kitchen
Vegan Coconut Lentil Soup
A creamy, comforting lentil soup with coconut milk and aromatic spices — completely plant-based.
Ingredients
- 2 tbsp oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tsp turmeric
- 1 tsp cumin
- 1 cup red lentils
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 1 cup diced tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh coriander
Method
- 1
Heat oil in a large pot over medium heat.
- 2
Add onion and cook until softened, about 5 minutes.
- 3
Add garlic and ginger, cook for 1 minute.
- 4
Stir in turmeric and cumin, cook for 30 seconds.
- 5
Add lentils, coconut milk, broth, and tomatoes.
- 6
Bring to a boil, then reduce heat and simmer for 20 minutes.
- 7
Lentils should be soft and the soup should be creamy.
- 8
Season with salt and pepper.
- 9
Serve hot with a coriander garnish.
A creamy, comforting bowl of red lentils simmered with coconut milk and warming spices — completely plant-based, and on the table in about half an hour.
Good to know
Storage & prep. Store in the refrigerator for up to 5 days. Freezes well for up to 3 months.
Substitutions. Use yellow lentils instead of red. Add spinach or kale for extra greens.
Cultural context. Lentil soups are a staple in Indian cuisine and are often served during fasting periods.
Frequently asked
Questions about this recipe
Can I use canned lentils?+
This recipe uses dried red lentils, which cook down and thicken the soup. If you only have canned lentils, add them near the end and simmer just long enough to heat through, since they're already cooked.
Is this soup thick or thin?+
It's a creamy, medium-thick soup. Add more broth for a thinner result, or simmer a little longer to thicken it.
Can I add vegetables?+
Yes. Stir in spinach or kale near the end, or add other diced vegetables along with the lentils.