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 time
- 10 min
- Cook time
- Not listed
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Heat up the coconut oil in a dutch oven or heavy bottom pan
- 2
Add the onion and cook for about 3 mins until its translucent
- 3
Add the carrots
- 4
Add the garlic and cook until it is fragrant, about 2 minutes (do not brown it)
- 5
Add lentils, stir
- 6
Add tomato paste, stir
- 7
Add coconut milk, broth, bay leaf, salt and pepper, and chipotle sauce and stir
- 8
Let it come to a gentle boil, and reduce to a simmer
- 9
Let it simmer until the lentils are cooked through, about 25-40 mins