Go Back
+ servings
Print Recipe
5 from 23 votes

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.
Prep Time10 mins
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

Bom Apetite!!


    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