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A pot of lentil soup with cilantro garnish, visible lentils, and small tomato pieces.

Vegan Lentil Soup Recipe

Vegan Coconut Lentil Soup is like a warm hug in a bowl—cozy, creamy, and guaranteed to hit the spot. It’s the kind of recipe that saves the day when you’re short on time but still want something homemade and satisfying. It’s perfect for meal prep, stores like a champ in the fridge, and freezes beautifully. Whether you’re feeding the family or just yourself, this soup is proof that simple ingredients can still make you feel like a kitchen superstar.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Lunch, Soup
Cuisine: American
Keyword: Lentil Soup
Servings: 8
Calories: 197kcal
Author: Mandy Applegate

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
US Customary - Metric

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.

Nutrition

Calories: 197kcal | Carbohydrates: 21g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 403mg | Potassium: 408mg | Fiber: 9g | Sugar: 3g | Vitamin A: 259IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 3mg
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