Vegan Red Lentil Soup

Vegan Red Lentil Soup

240
LABELLECHEF 2

"I made up this fusion recipe one night when my friend came over. It is a creamy, delicious soup."

Ingredients

55 m {{adjustedServings}} servings 303 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 303 kcal
  • 15%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 13 g
  • 26%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 81 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oil in a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek until onion is tender.
  2. Mix the lentils, squash, and cilantro into the pot. Stir in the water, coconut milk, and tomato paste. Season with curry powder, cayenne pepper, nutmeg, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, or until lentils and squash are tender.
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Reviews

240
  1. 309 Ratings

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Run, don't walk, to buy the ingredients to make this! This is the BEST soup I've found on this site! I used sweet potato, instead of butternut squash and used a whole can of LITE coconut milk,...

I'd give this recipe a 3 as written and a 5 with my changes. I used 3 cups of chicken stock in place of the 2 cups of water, as I found it to be too thickonce cooked. I also used about 3/4 can o...

I generally do not rate a recipe I do not follow completely. I'm reviewing because this recipe seems so versatile. If you do not have everything in your pantry, make this soup anyway! This ha...