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.
Why I love this easy red lentil soup
During my first lunch ever in France, at a little bistro in downtown Nantes called La Trinquete, I received some pretty upsetting news. I’m not going to get into details because I don’t want to get too dramatic. I mean, I can get as dramatic as the lead of the 9pm Brazilian soap opera. Except, we shouldn’t go there right now. Anyway, I’m sat there, trying to assimilate everything, trying not to break any of the furniture around me (again, NOT dramatic…). And then, I had to order my food, in French. My brain was spinning way too fast for me to make sense of anything, let alone speak a foreign language. So, soupe du jour, s’il vous plait.
Minutes later, a beautiful red lentil soup arrives. After my first spoonful of the soup I stopped and wrote down on my food journal ‘red lentil soup – chunky, sweet, light smoke, light/medium heat, beautiful orange color, heart fixer, soul hugger’. For a second I forgot just how sad those stupid news made me feel.
I knew right away I wanted to be able to eat some version of this soup for all eternity. I had to come up with something that made me feel just as wonderful as I felt when I tasted that red lentil soup for the first time. So here we are with my version of it!
I hope you love it as much as I do,
What you’ll need to make Red Lentil Soup with Coconut milk
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You can make this this delicious vegan red lentil soup in a dutch oven, or heavy bottom soup/stock pot. Other than that, you’ll just need the following easy to find ingredients:
- coconut oil
- garlic or Brazilian sofrito
- red lentils
- tomato paste
- coconut milk
- vegetable broth or water
- chipotle in adobo sauce
- bay leaf
How to make red lentil soup
This carrot and red lentil soup recipe comes together in just 5 easy to follow steps:
- Sauté the aromatics – sauté the onion, then add in the carrots, then add in the garlic.
- Add lentils – add the lentils to the aromatics, and stir.
- Add the liquids – to that, add in the tomato paste, and stir in the coconut milk and the veggie broth.
- And the spices – to that, add in the bay leaf, and the chipotle sauce and stir.
- Simmer – Let it come to a gentle boil, season with salt and pepper, and reduce to a simmer. Let it simmer until the lentils are cooked through.
FAQ & Tips on how to make red lentil soup
Are lentils and legumes the same things?
Lentils, like beans, are part of the legume family, because they grow in pods. They’re full of health benefits. For example, they’re high in protein, rich in minerals, low in fat, high in fiber…! They’re great!
Do red lentils need to be soaked?
Lentils do not require soaking, as beans do. You certainly can soak them to reduce cooking time, but they already cook in under an hour, so, I find it unnecessary.
Do you cook lentils before adding to soup?
No need! All you need to do is rinse them to remove dirt and dust that you don’t want in your food. After that, you can add the rinsed, uncooked lentils right into the recipe and it’ll cook with the soup.
Can you freeze lentil soup?
Yes!! Lentil soup freezes quite well. 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!
How long can you keep lentil soup in the freezer?
You can freeze lentil soup for 3-6 months.
More recipes with lentils you’ll love:
If you love lentils, you may like these legume recipes:
Vegan Red Lentil Soup With Coconut Milk
- 1 Tbsp of coconut oil
- 1 onion chopped
- 2 large carrots cut into small cubes
- 2 garlic cloves minced
- 2 cups of red lentils rinsed
- 1 Tbsp of tomato paste
- 1 15 oz can of coconut milk
- 4 cups of vegetable broth if you need more, add more… water ok too
- 1 Tbsp of chipotle in adobo sauce or more if you like it hot!
- Salt and pepper to taste
- 1 bay leaf
- 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