This creamy vegan red lentil soup used to be one of the most loved and prepared dishes in our home because it’s delicious and easy to make. The recipe is usually slightly different each time, but I tried to write down the tastiest version here. 🙂 It is perfect comfort food on a rainy day.
We don’t eat it as often any more because of the coconut milk, which does elevate LDL holesterol if eaten in large amounts (which did happen to us). This recipe has less coconut milk than originally, so we still enjoy it from time to time, but not as often as before. I will be working on a version that uses some other ingredient instead, and update the recipe in the future.
Creamy Vegan Red Lentil Soup
Equipment
- Large Pot
- Pressure Cooker
Ingredients
Instructions
- Peel and finely chop the potatoes, sweet potato, and carrots (to help with cooking faster if you don’t have a pressure cooker) and put them in a deep pot.
- Peel and quarter the onions and garlic, and add them to the pot.
- Add water and cook for about 15-20 minutes or until the potatoes and carrots soften. We cook the potatoes before adding the lentils because when the lentils thicken the soup, the potatoes take longer to cook. If you’re using a pressure cooker, you can add all the ingredients at the same time and cook for 5-10 minutes, depending on how finely the potatoes are chopped.
- Rinse the red lentils with water and add them to the pot.
- Add salt, black pepper, soup seasoning, sweet and spicy curry spices, and concentrated tomato sauce. If you prefer more heat, replace sweet curry with spicy and vice versa if you don’t like it too spicy.
- Cook for another ten minutes or until the lentils are completely tender.
- Add the coconut milk (if desired, set aside a portion for garnish) and cook for another minute.