Vegan Red Lentil Soup With Coconut Milk
This vegan carrot and red lentil soup with coconut milk is a nutritious and delicious one pot recipe. This easy to make soup has great texture, a hint of sweetness from the coconut milk, and a smoky heat from the chipotle in adobo sauce. A truly great flavor combo your whole familia will love.
Nutrition Facts
Ingredients
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
Want to see how it turns out?
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Continue Reading at Braziliankitchenabroad →Chef's Notes
How to store leftovers: Let the soup cool completely and transfer to an airtight container. Cover. Store in the refrigerator for 5-7 days.
How to freeze: After you cook the soup, put it into to freezer safe containers, make sure it cools off completely before you cover with a lid, then freeze for 3-6 months.
Comments & Photos
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Reviews from the Original Source
My entire family loves this recipe! I've been cooking this since Thanksgiving of this year, and each time that I've made it since then, the entire pot has been emptied in just 2 days! The cilantro on top adds a nice pop of color and flavor, too. Delicious!!
Great soup, Aline! And I would like to share what I did for a quick full meal : I cooked everything in an InstantPot for 18 mins on high pressure. While the soup was cooking, I sliced and marinated 2lbs of Catfish with lemon, salt, garlic, and pepper. After the soup was done, I added the catfish to the pot , which cooked super fast ( 1 minute, maybe???). Served over coconut white rice. Família loved it!!! Daughter asked to take leftover to school for lunch- that is the biggest compliment! Thank you for your delicious recipes!
This is nice and thick and hearty and I love the color. Perfect while it's still a little chilly out too.
This soup is fabulous! I just love the coconut and chipotle paired together, and the lentils give it the perfect heartiness.
I love lentils and this soup was delicious - Thanks for posting! Your photos really made it look good!
What a creamy and flavorful lentil soup. I loved every bit of it.
Lentils are a favorite in our house and this soup is now our favorite way to enjoy them. Thanks for all the great tips!
I was craving soup and the soups I thought of, I didn't have the ingredients on hand. I was not going to try to go to the store -- again. I saw this recipe and I couldn't believe I had everything!! Luck me, because I made it and it was delicious. I did add a little jalapeño to it along with the chipotle - we like it spicy. It was delicious and I'll be making it again.
I love the combination of lentils and coconut milk. Its going to be my dinner tomorrow.
I actually have most of the ingredients on hand for this Lentil soup and am excited to try it. Do you think it freezes well? I am the only one here that eats lentils. If not I will make a smaller batch.
I enjoyed this with some fresh chapati - it was great!
I was just saying how I wanted to make soup because it’s raining this week and I came across your recipe and just so happen to have lentils! Can’t wait to try it!
This was so comforting and I loved that it's dairy free!
I'm always searching for new recipes. This one was perfect - It's so hearty and filling, with robust flavors! Thank you!
This soup was so soothing. The chipotle peppers gave it a nice smokey kick. Loved it so much!
I loved this recipe!!
Yum!! This was perfect!
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