This red lentil soup is a one pot wonder that’s as capable to fill your tummy and your soul! The sweetness of coconut milk combined with the hot smokiness of chipotle makes it a great combo your whole familia will love.
So, during my first lunch ever in France, at a little bistro downtown Nantes called La Trinquette I received some pretty upsetting news. Like, “wtf?!” kind of 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 (so 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 this 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 crappy those stupid news made me feel.
Crap news aside, 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. Which brings us to this post right here. This is my version of a soul hugging red lentil soup.
La Trinquette is a super simple bar/bistro in downtown Nantes serving food of exceptional quality – their tartines are known to be spectacular! I can confirm and totally recommend!
Red Lentil Soup for the Heart & Soul
This soup is super simple to make and it is true… it does hug your soul! Make it by following my recipe, or create your own version of it. Leave a comment and let me know what you think, or share your pics on IG #CookingWithAline
Vegan Red Lentil Soup
- 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 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 its done, about 25-40 mins