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.
Course: Main Course, Soup
Cuisine: global
Keyword: lentils, one pot recipe, vegan
Servings: 6 servings
Calories: 268kcal
Author: Aline Shaw
- 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
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.
Serving: 1cup | Calories: 268kcal | Carbohydrates: 21g | Protein: 8g | Fat: 19g | Saturated Fat: 16g | Sodium: 705mg | Potassium: 511mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3903IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 5mg