Vegan Red Lentil Soup

Vegan Red Lentil Soup

221 Reviews 7 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Recipe by  LABELLECHEF

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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.

Share It

Reviews (221)

Rate This Recipe
CHARI
146

CHARI

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, which reduced the calorie count substantially. As a result, I also upped the amount of water by adding another 1 to 1 1/2 cups and adjusted the amounts of tomato paste, curry, black pepper, and cayenne. Oh, and lastly, since I needed to use them up, I sauteed some portabello mushrooms and threw them in as the soup cooked. WOW! So glad I did, since they were a great addition - I'll add them to the ingredient list when I make this again, and I will definitely make this again. (Did I mention I LOVE this soup?!) I didn't quite understand the reviewer who claimed they had to halve the cayenne pepper amount and it was still too hot. Huh? It only called for a pinch. Anyway, THANKS a MILLION for this recipe!

Mollycurls77
99

Mollycurls77

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 of coconut milk, 1/2 tsp cumin, 1/8 tsp of cayenne and 1/8 cup of fish sauce in addition to the other ingredients. I didn't have any squash on hand, so I used sweet potatoe instead, which I prefer anyway. In the end this turned out perfectly. My 8 yo dd asked for seconds and dh requested that we serve it at our next dinner party. I'd call it a hit!!

Vicki Mixon
89

Vicki Mixon

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 has a wonderful flavor and I was very apprehensive as I did not have coconut milk. I substituted Soy Milk and Vegetable broth instead of water. I also omited fenugreek seasoning as I'm not familiar with this spice. The soup had a great flavor without any salt. I added mushrooms as other reviewers suggested and I think the squash adds a lot to this dish. Will use this recipe often. Thanks for the post!

More Reviews

Similar Recipes

Delicious Ham and Potato Soup
(7,941)

Delicious Ham and Potato Soup

Black Bean Vegetable Soup
(767)

Black Bean Vegetable Soup

African Peanut Soup
(292)

African Peanut Soup

Miso Soup
(231)

Miso Soup

Spinach Lentil Soup
(185)

Spinach Lentil Soup

Ruth's Red Lentil and Potato Soup
(82)

Ruth's Red Lentil and Potato Soup

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 303 cal
  • 15%
  • Fat
  • 14.6 g
  • 22%
  • Carbs
  • 34.2 g
  • 11%
  • Protein
  • 13 g
  • 26%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Delicious Ham and Potato Soup

>

next recipe:

Lentil Rice and Veggie Bake