Vegan Lentil Soup Recipe
Add Preferred SourceVegan Coconut Lentil Soup is everything you want in a hearty, comforting meal – rich, creamy, and bursting with warm, cozy flavors. It’s perfect for weeknights when you want something nourishing without spending hours in the kitchen. The combination of creamy coconut milk, protein-packed lentils, and fragrant curry spices makes this a meal you’ll want on repeat.
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When I’m looking for something warm and comforting to share with family or friends, this Vegan Coconut Lentil Soup is always a winner. It’s quick to make, uses simple ingredients, and feels hearty without being heavy. If you’re in the mood for something different, a ground chicken soup can also be a great option—equally comforting and versatile. The best part? You can make it ahead, store it in the fridge, or freeze it for later. It’s perfect for weeknight dinners, meal prep, or cozy nights when you want something easy and satisfying.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Lentil Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find my recipe easy to follow, and the end result is a soup that’s flavorful, creamy, and downright satisfying.
Sauté the aromatics
Start by heating olive oil in a medium saucepan over medium-high heat. Add the chopped onion and cook, stirring often, for about 8 minutes.
You want the onions soft and golden – this builds a sweet, savory base for the soup.
Bloom the spices
Add the curry powder, chili flakes, garlic, and ginger. Stir well to coat the onions and cook for about 2 minutes. Letting the spices heat in the oil unlocks their full flavor and brings the whole dish together.
Add the lentils and tomatoes
Stir in the rinsed lentils, making sure they’re well-coated in the spice mixture. Next, add the chopped tomatoes, vegetable broth, and chopped coriander leaves and stalks. Season generously with salt and black pepper to taste.
Simmer until tender
Bring everything to a boil, then lower the heat to medium. Let it simmer gently for about 25 minutes. Stir occasionally to make sure the lentils don’t stick to the bottom of the pot.
They should be tender but still hold their shape.
Add the coconut milk
Pour in the creamy coconut milk and stir to combine. If the soup feels thicker than you like, add water or extra broth, a little at a time, until it reaches your desired consistency.
Garnish and serve
Ladle the soup into bowls and top it off with a drizzle of coconut milk, a sprinkle of fresh coriander leaves, and a squeeze of lime. The lime adds a brightness that balances the richness of the coconut.
Serve and enjoy!
Recipe Notes and Expert Tips
Here are my best tips to make sure your Vegan Coconut Lentil Soup turns out perfect every time:
- Take your time with the onions: Cooking the onions slowly until golden creates a deep, rich flavor base. Don’t rush this step.
- Bloom the spices: Let the curry powder and chili flakes cook in the oil for at least 2 minutes to enhance their fragrance and flavor.
- Choose your lentils wisely: Red lentils work best for a soft, creamy texture, while green or brown lentils hold their shape if you prefer a chunkier soup.
- Stir as it simmers: Lentils can settle and stick to the bottom of the pot. Give the soup a good stir every few minutes as it cooks.
- Adjust consistency: If your soup feels too thick, add more broth or water a little at a time until it’s just right for you.
- Blending options: For a smoother texture, use an immersion blender to puree part or all of the soup. Leave some chunks for a nice balance.
- Garnish for flavor: Don’t skip the lime and fresh coriander at the end. They add a pop of freshness that elevates the whole dish.
How to Store Leftover Plant Based Lentil Soup
Store any leftover soup in an airtight container in the fridge for up to 4 days. To reheat, simply warm it gently on the stovetop or in the microwave, stirring occasionally. If the soup thickens in the fridge, add a splash of water or broth to loosen it up.
This soup also freezes beautifully! Let it cool completely before transferring to freezer-safe containers. It will keep well for up to 3 months. Thaw it overnight in the fridge and reheat gently for a quick and satisfying meal.
What to Serve With Vegan Coconut Lentil Soup
This soup pairs perfectly with warm, crusty bread or a side of fluffy basmati rice to soak up all that creamy goodness.
For a lighter option, try serving it with a crisp green salad tossed in a lemony vinaigrette. If you want to make it a heartier meal, roasted vegetables or steamed greens like spinach or kale make great additions.
More Easy Vegan Soup Recipes for You to Try at Home
I’ve got even more plant-based soup recipes that are simple to make that I think you’ll love!
Ingredients
- 2 tablespoons olive oil
- 1 cup onion finely chopped
- 1 tablespoon curry powder
- ¼ teaspoon chili flakes
- 2 garlic cloves minced
- 2 tablespoons ginger peeled and finely grated
- 7 ounces lentils rinsed and drained
- 1 cup chopped tomatoes
- Fresh coriander leaves and stalks roughly chopped
- 3 cups vegetable broth
- 1 cup coconut milk
- Salt and black pepper
- Lime to serve
- fresh coriander to serve
Instructions
- Heat the olive oil in a medium saucepan over medium-high heat. Add the chopped onion and cook, stirring frequently, for about 8 minutes until it softens and turns golden.2 tablespoons olive oil, 1 cup onion
- Stir in the curry powder, chili flakes, minced garlic, and grated ginger. Cook for 2 minutes, stirring often, to allow the spices to bloom and become fragrant.1 tablespoon curry powder, ¼ teaspoon chili flakes, 2 garlic cloves, 2 tablespoons ginger
- Add the rinsed lentils, chopped tomatoes, vegetable broth, and chopped coriander leaves and stalks. Season with salt and black pepper to taste. Stir everything together and bring the mixture to a boil.7 ounces lentils, 1 cup chopped tomatoes, Fresh coriander leaves and stalks, 3 cups vegetable broth, Salt and black pepper
- Reduce the heat to medium and let the soup simmer for about 25 minutes, stirring occasionally, until the lentils are tender but not falling apart.
- Pour in the coconut milk and stir until fully combined. If the soup is too thick, gradually add a little water until you reach your preferred consistency.1 cup coconut milk
- Ladle the soup into bowls and garnish with a drizzle of coconut milk, fresh coriander leaves, and lime wedges before serving. Serve and enjoy!Lime
Notes
- Take your time with the onions: Cooking the onions slowly until golden creates a deep, rich flavor base. Don’t rush this step.
- Bloom the spices: Let the curry powder and chili flakes cook in the oil for at least 2 minutes to enhance their fragrance and flavor.
- Choose your lentils wisely: Red lentils work best for a soft, creamy texture, while green or brown lentils hold their shape if you prefer a chunkier soup.
- Stir as it simmers: Lentils can settle and stick to the bottom of the pot. Give the soup a good stir every few minutes as it cooks.
- Adjust consistency: If your soup feels too thick, add more broth or water a little at a time until it’s just right for you.
- Blending options: For a smoother texture, use an immersion blender to puree part or all of the soup. Leave some chunks for a nice balance.
- Garnish for flavor: Don’t skip the lime and fresh coriander at the end. They add a pop of freshness that elevates the whole dish.
