Vegan Coconut Curry Lentil Soup

This vegan coconut curry lentil soup is rich, creamy, hearty, and full of rich winter flavors. It’s a quick and easy one-pot meal that’s perfect for busy weeknights.

It’s not exactly a secret that I’m a big fan of soup, especially once the weather starts to get cold. A big bowl of warm, hearty soup on a cold day is one of the most comforting things in the world. I’ve become a big fan of lentil soups , which are filling and so tasty. This coconut curry lentil soup has quickly become one of my favorites, in part because it takes only 40 minutes and one pot to make.

This vegan soup is rich and creamy, thanks to lots of coconut milk in the broth. But it’s also full of strong flavors like ginger, garlic, curry paste, and soy sauce. This soup is a weeknight staple in my kitchen during the colder months, and I’m excited for you to make it.

Notes on Ingredients

Here are the ingredients that you’ll need to make coconut curry lentil soup. Scroll to the recipe card at the bottom of the article to see the exact amounts.

• Sesame oil
• Grated ginger – This is an important ingredient, so be sure to use fresh ginger.
• Red curry paste
• Onion – Red onion is best for this recipe, but you can use a white or yellow onion if that’s all you have.
• Garlic
• Sea salt
• Black pepper – Fresh ground black pepper is best for this recipe.
• Sugar – You can use coconut sugar or brown sugar.
• Soy sauce – Liquid aminos or tamari are good substitutes for soy sauce.
• Red lentils
• Coconut milk – You can use full fat or low fat coconut milk.
• Vegetable broth
• Lime juice
• Sambal oelek or sriracha – This is an optional ingredient.
• Lime wedges – Lime wedges are an optional garnish.
• Purple cabbage – Purple cabbage is also an optional garnish.

How to Make Coconut Curry Lentil Soup

Here’s how to make this easy one pot soup.

• Cook the curry and ginger. Heat sesame oil in a pan over medium high heat, then add the ginger and curry paste. Fry it in the oil while stirring for 1 minute.
• Add the aromatics. Add the onion and garlic to the pan, and cook until the onion is a little translucent. This should take about 5 minutes.
• Season. Add salt, pepper, sugar, and soy sauce to the pot, and stir to combine.
• Add the lentils. Put the lentils in the pot and stir.
• Add the liquid. Pour the broth and coconut milk into the pot, and bring to a boil. Once the liquid is boiling, reduce to a simmer, and cook until the lentils are cooked all the way through, while stirring occasionally. This should take about 20-30 minutes.
• Squeeze in the lime. Add the lime juice to the soup, stir to combine, and turn off the heat.
• Serve. Stir in the sambal oelek or sriracha, if you’re using it. Add any toppings, then serve and enjoy.

Tips for Success

Here are a few different tips for making this coconut curry lentil soup.

• Use a homemade broth. For the best results, use a homemade vegetable stock rather than a store bought one. My recipe for vegetable broth made with veggie scraps is a great stock for this soup.
• Cook the soup longer. One of the great things about this recipe is how quickly you can make it. You only need about 40 minutes! But if you have more time than that, you can extract even more flavor. This recipe calls for simmering the soup for 20-30 minutes, but if you simmer it longer than that, you’ll get even stronger flavors.
• Season at the end. When this recipe calls for seasoning the dish, go light on the salt. As you build the rest of the flavors, the sodium level can change. Different chicken stocks have different sodium levels, and the more you cook the soup the more intense the flavors will become. Taste the soup before serving, and then add more salt if it’s needed.

Serving Suggestions

This vegan coconut curry lentil soup goes with so many different things. Here are a few of my favorite foods to serve with it.

• Bread. Soup and bread is a timeless combination. You can serve this soup with anything from no knead dutch oven bread , to vegan cornbread , to garlic naan .
• Salad. I love the combination of soup and salad, as the fresh, bright salad balances the warm, hearty soup. I like to serve this soup with a vegan caesar salad or a kale salad with sesame tahini dressing .
• Rice. It’s hard to beat serving coconut curry lentil soup with good old fashioned rice. You can also try cauliflower rice .

How to Store and Reheat Coconut Curry Lentil Soup

This hearty vegan soup will last in the fridge for up to 5 days. Just make sure that you store it in an airtight container. To reheat the soup, heat it over medium heat on the stove until warm all the way through, about 5-6 minutes.

Can I Freeze This Recipe?

You can definitely freeze this coconut curry lentil soup recipe. Just put the soup in an airtight container, and it will last in the freezer for 3 months. Thaw in the fridge or defrost in the microwave before reheating.

More Recipes With Lentils

Here are a few of my other favorite recipes that have lentils in them.

• Easy lentil soup
• One pot red lentil chili
• Vegan shepherd’s pie
• Vegan lentil stew
• Lentil balls with zesty rice

Ingredients

• 1 tablespoon sesame oil
• 1 teaspoon freshly grated ginger
• 2 tablespoons red curry paste , I use this vegan one
• ½ red onion
• 4 cloves garlic , minced
• ¼ teaspoon sea salt
• ¼ teaspoon ground black pepper
• 2 tablespoons sugar , brown or coconut sugar
• 1 tablespoon light soy sauce , or liquid aminos/gluten free tamari/ coconut aminos
• 1 1/2 cups red lentils
• 1 13.5-ounce can coconut milk , (383g) (full fat or lite)
• 5 cups vegetable broth
• juice of 1 lime
• ½ tablespoon sambal oelek or Sriracha , optional, for heat
• Top with lime & chopped purple cabbage , optional

Instructions

Vegan Coconut Curry Lentil Soup

• In a pan over medium high heat, heat the sesame oil. Add in the minced ginger and curry paste to fry it, stirring into the oil, for about 1 minute.
• Add in the chopped onion and the garlic and cook until the onion is slightly translucent, about 5 minutes.
• Place the sea salt, black pepper, coconut sugar, and soy sauce on top and stir everything together. Add in the lentils and stir again.
• Add in the coconut milk and the veggie broth. Bring the soup to a boil and then lower to a simmer, allowing to simmer for about 20 to 30 minutes, until your lentils are fully cooked through. Stir the soup occasionally. You can let it simmer even more if desired.
• Squeeze the lime over, stir, and then remove from heat. Taste and add more salt if needed.
• Add in any of the optional add ins/toppings. Stir in the sambal oelek (or Sriracha) or scotch bonnet pepper sauce if using.
• Enjoy!

Notes

This vegan coconut curry lentil soup is rich, creamy, hearty, and full of rich winter flavors. It’s a quick and easy one-pot meal that’s perfect for busy weeknights.

It’s not exactly a secret that I’m a big fan of soup, especially once the weather starts to get cold. A big bowl of warm, hearty soup on a cold day is one of the most comforting things in the world. I’ve become a big fan of lentil soups , which are filling and so tasty. This coconut curry lentil soup has quickly become one of my favorites, in part because it takes only 40 minutes and one pot to make.

This vegan soup is rich and creamy, thanks to lots of coconut milk in the broth. But it’s also full of strong flavors like ginger, garlic, curry paste, and soy sauce. This soup is a weeknight staple in my kitchen during the colder months, and I’m excited for you to make it.

Notes on Ingredients

Here are the ingredients that you’ll need to make coconut curry lentil soup. Scroll to the recipe card at the bottom of the article to see the exact amounts.

• Sesame oil
• Grated ginger – This is an important ingredient, so be sure to use fresh ginger.
• Red curry paste
• Onion – Red onion is best for this recipe, but you can use a white or yellow onion if that’s all you have.
• Garlic
• Sea salt
• Black pepper – Fresh ground black pepper is best for this recipe.
• Sugar – You can use coconut sugar or brown sugar.
• Soy sauce – Liquid aminos or tamari are good substitutes for soy sauce.
• Red lentils
• Coconut milk – You can use full fat or low fat coconut milk.
• Vegetable broth
• Lime juice
• Sambal oelek or sriracha – This is an optional ingredient.
• Lime wedges – Lime wedges are an optional garnish.
• Purple cabbage – Purple cabbage is also an optional garnish.

How to Make Coconut Curry Lentil Soup

Here’s how to make this easy one pot soup.

• Cook the curry and ginger. Heat sesame oil in a pan over medium high heat, then add the ginger and curry paste. Fry it in the oil while stirring for 1 minute.
• Add the aromatics. Add the onion and garlic to the pan, and cook until the onion is a little translucent. This should take about 5 minutes.
• Season. Add salt, pepper, sugar, and soy sauce to the pot, and stir to combine.
• Add the lentils. Put the lentils in the pot and stir.
• Add the liquid. Pour the broth and coconut milk into the pot, and bring to a boil. Once the liquid is boiling, reduce to a simmer, and cook until the lentils are cooked all the way through, while stirring occasionally. This should take about 20-30 minutes.
• Squeeze in the lime. Add the lime juice to the soup, stir to combine, and turn off the heat.
• Serve. Stir in the sambal oelek or sriracha, if you’re using it. Add any toppings, then serve and enjoy.

Tips for Success

Here are a few different tips for making this coconut curry lentil soup.

• Use a homemade broth. For the best results, use a homemade vegetable stock rather than a store bought one. My recipe for vegetable broth made with veggie scraps is a great stock for this soup.
• Cook the soup longer. One of the great things about this recipe is how quickly you can make it. You only need about 40 minutes! But if you have more time than that, you can extract even more flavor. This recipe calls for simmering the soup for 20-30 minutes, but if you simmer it longer than that, you’ll get even stronger flavors.
• Season at the end. When this recipe calls for seasoning the dish, go light on the salt. As you build the rest of the flavors, the sodium level can change. Different chicken stocks have different sodium levels, and the more you cook the soup the more intense the flavors will become. Taste the soup before serving, and then add more salt if it’s needed.

Serving Suggestions

This vegan coconut curry lentil soup goes with so many different things. Here are a few of my favorite foods to serve with it.

• Bread. Soup and bread is a timeless combination. You can serve this soup with anything from no knead dutch oven bread , to vegan cornbread , to garlic naan .
• Salad. I love the combination of soup and salad, as the fresh, bright salad balances the warm, hearty soup. I like to serve this soup with a vegan caesar salad or a kale salad with sesame tahini dressing .
• Rice. It’s hard to beat serving coconut curry lentil soup with good old fashioned rice. You can also try cauliflower rice .

How to Store and Reheat Coconut Curry Lentil Soup

This hearty vegan soup will last in the fridge for up to 5 days. Just make sure that you store it in an airtight container. To reheat the soup, heat it over medium heat on the stove until warm all the way through, about 5-6 minutes.

Can I Freeze This Recipe?

You can definitely freeze this coconut curry lentil soup recipe. Just put the soup in an airtight container, and it will last in the freezer for 3 months. Thaw in the fridge or defrost in the microwave before reheating.

More Recipes With Lentils

Here are a few of my other favorite recipes that have lentils in them.

• Easy lentil soup
• One pot red lentil chili
• Vegan shepherd’s pie
• Vegan lentil stew
• Lentil balls with zesty rice

Ingredients

• 1 tablespoon sesame oil
• 1 teaspoon freshly grated ginger
• 2 tablespoons red curry paste , I use this vegan one
• ½ red onion
• 4 cloves garlic , minced
• ¼ teaspoon sea salt
• ¼ teaspoon ground black pepper
• 2 tablespoons sugar , brown or coconut sugar
• 1 tablespoon light soy sauce , or liquid aminos/gluten free tamari/ coconut aminos
• 1 1/2 cups red lentils
• 1 13.5-ounce can coconut milk , (383g) (full fat or lite)
• 5 cups vegetable broth
• juice of 1 lime
• ½ tablespoon sambal oelek or Sriracha , optional, for heat
• Top with lime & chopped purple cabbage , optional

Instructions

Vegan Coconut Curry Lentil Soup

• In a pan over medium high heat, heat the sesame oil. Add in the minced ginger and curry paste to fry it, stirring into the oil, for about 1 minute.
• Add in the chopped onion and the garlic and cook until the onion is slightly translucent, about 5 minutes.
• Place the sea salt, black pepper, coconut sugar, and soy sauce on top and stir everything together. Add in the lentils and stir again.
• Add in the coconut milk and the veggie broth. Bring the soup to a boil and then lower to a simmer, allowing to simmer for about 20 to 30 minutes, until your lentils are fully cooked through. Stir the soup occasionally. You can let it simmer even more if desired.
• Squeeze the lime over, stir, and then remove from heat. Taste and add more salt if needed.
• Add in any of the optional add ins/toppings. Stir in the sambal oelek (or Sriracha) or scotch bonnet pepper sauce if using.
• Enjoy!

Notes

This vegan coconut curry lentil soup is rich, creamy, hearty, and full of rich winter flavors. It’s a quick and easy one-pot meal that’s perfect for busy weeknights.

It’s not exactly a secret that I’m a big fan of soup, especially once the weather starts to get cold. A big bowl of warm, hearty soup on a cold day is one of the most comforting things in the world. I’ve become a big fan of lentil soups , which are filling and so tasty. This coconut curry lentil soup has quickly become one of my favorites, in part because it takes only 40 minutes and one pot to make.

This vegan soup is rich and creamy, thanks to lots of coconut milk in the broth. But it’s also full of strong flavors like ginger, garlic, curry paste, and soy sauce. This soup is a weeknight staple in my kitchen during the colder months, and I’m excited for you to make it.

Notes on Ingredients

Here are the ingredients that you’ll need to make coconut curry lentil soup. Scroll to the recipe card at the bottom of the article to see the exact amounts.

• Sesame oil
• Grated ginger – This is an important ingredient, so be sure to use fresh ginger.
• Red curry paste
• Onion – Red onion is best for this recipe, but you can use a white or yellow onion if that’s all you have.
• Garlic
• Sea salt
• Black pepper – Fresh ground black pepper is best for this recipe.
• Sugar – You can use coconut sugar or brown sugar.
• Soy sauce – Liquid aminos or tamari are good substitutes for soy sauce.
• Red lentils
• Coconut milk – You can use full fat or low fat coconut milk.
• Vegetable broth
• Lime juice
• Sambal oelek or sriracha – This is an optional ingredient.
• Lime wedges – Lime wedges are an optional garnish.
• Purple cabbage – Purple cabbage is also an optional garnish.

How to Make Coconut Curry Lentil Soup

Here’s how to make this easy one pot soup.

• Cook the curry and ginger. Heat sesame oil in a pan over medium high heat, then add the ginger and curry paste. Fry it in the oil while stirring for 1 minute.
• Add the aromatics. Add the onion and garlic to the pan, and cook until the onion is a little translucent. This should take about 5 minutes.
• Season. Add salt, pepper, sugar, and soy sauce to the pot, and stir to combine.
• Add the lentils. Put the lentils in the pot and stir.
• Add the liquid. Pour the broth and coconut milk into the pot, and bring to a boil. Once the liquid is boiling, reduce to a simmer, and cook until the lentils are cooked all the way through, while stirring occasionally. This should take about 20-30 minutes.
• Squeeze in the lime. Add the lime juice to the soup, stir to combine, and turn off the heat.
• Serve. Stir in the sambal oelek or sriracha, if you’re using it. Add any toppings, then serve and enjoy.

Tips for Success

Here are a few different tips for making this coconut curry lentil soup.

• Use a homemade broth. For the best results, use a homemade vegetable stock rather than a store bought one. My recipe for vegetable broth made with veggie scraps is a great stock for this soup.
• Cook the soup longer. One of the great things about this recipe is how quickly you can make it. You only need about 40 minutes! But if you have more time than that, you can extract even more flavor. This recipe calls for simmering the soup for 20-30 minutes, but if you simmer it longer than that, you’ll get even stronger flavors.
• Season at the end. When this recipe calls for seasoning the dish, go light on the salt. As you build the rest of the flavors, the sodium level can change. Different chicken stocks have different sodium levels, and the more you cook the soup the more intense the flavors will become. Taste the soup before serving, and then add more salt if it’s needed.

Serving Suggestions

This vegan coconut curry lentil soup goes with so many different things. Here are a few of my favorite foods to serve with it.

• Bread. Soup and bread is a timeless combination. You can serve this soup with anything from no knead dutch oven bread , to vegan cornbread , to garlic naan .
• Salad. I love the combination of soup and salad, as the fresh, bright salad balances the warm, hearty soup. I like to serve this soup with a vegan caesar salad or a kale salad with sesame tahini dressing .
• Rice. It’s hard to beat serving coconut curry lentil soup with good old fashioned rice. You can also try cauliflower rice .

How to Store and Reheat Coconut Curry Lentil Soup

This hearty vegan soup will last in the fridge for up to 5 days. Just make sure that you store it in an airtight container. To reheat the soup, heat it over medium heat on the stove until warm all the way through, about 5-6 minutes.

Can I Freeze This Recipe?

You can definitely freeze this coconut curry lentil soup recipe. Just put the soup in an airtight container, and it will last in the freezer for 3 months. Thaw in the fridge or defrost in the microwave before reheating.

More Recipes With Lentils

Here are a few of my other favorite recipes that have lentils in them.

• Easy lentil soup
• One pot red lentil chili
• Vegan shepherd’s pie
• Vegan lentil stew
• Lentil balls with zesty rice

Ingredients

• 1 tablespoon sesame oil
• 1 teaspoon freshly grated ginger
• 2 tablespoons red curry paste , I use this vegan one
• ½ red onion
• 4 cloves garlic , minced
• ¼ teaspoon sea salt
• ¼ teaspoon ground black pepper
• 2 tablespoons sugar , brown or coconut sugar
• 1 tablespoon light soy sauce , or liquid aminos/gluten free tamari/ coconut aminos
• 1 1/2 cups red lentils
• 1 13.5-ounce can coconut milk , (383g) (full fat or lite)
• 5 cups vegetable broth
• juice of 1 lime
• ½ tablespoon sambal oelek or Sriracha , optional, for heat
• Top with lime & chopped purple cabbage , optional

Instructions

Vegan Coconut Curry Lentil Soup

• In a pan over medium high heat, heat the sesame oil. Add in the minced ginger and curry paste to fry it, stirring into the oil, for about 1 minute.
• Add in the chopped onion and the garlic and cook until the onion is slightly translucent, about 5 minutes.
• Place the sea salt, black pepper, coconut sugar, and soy sauce on top and stir everything together. Add in the lentils and stir again.
• Add in the coconut milk and the veggie broth. Bring the soup to a boil and then lower to a simmer, allowing to simmer for about 20 to 30 minutes, until your lentils are fully cooked through. Stir the soup occasionally. You can let it simmer even more if desired.
• Squeeze the lime over, stir, and then remove from heat. Taste and add more salt if needed.
• Add in any of the optional add ins/toppings. Stir in the sambal oelek (or Sriracha) or scotch bonnet pepper sauce if using.
• Enjoy!

Notes

This vegan coconut curry lentil soup is rich, creamy, hearty, and full of rich winter flavors. It’s a quick and easy one-pot meal that’s perfect for busy weeknights.

It’s not exactly a secret that I’m a big fan of soup, especially once the weather starts to get cold. A big bowl of warm, hearty soup on a cold day is one of the most comforting things in the world. I’ve become a big fan of lentil soups , which are filling and so tasty. This coconut curry lentil soup has quickly become one of my favorites, in part because it takes only 40 minutes and one pot to make.

This vegan soup is rich and creamy, thanks to lots of coconut milk in the broth. But it’s also full of strong flavors like ginger, garlic, curry paste, and soy sauce. This soup is a weeknight staple in my kitchen during the colder months, and I’m excited for you to make it.

Notes on Ingredients

Here are the ingredients that you’ll need to make coconut curry lentil soup. Scroll to the recipe card at the bottom of the article to see the exact amounts.

• Sesame oil
• Grated ginger – This is an important ingredient, so be sure to use fresh ginger.
• Red curry paste
• Onion – Red onion is best for this recipe, but you can use a white or yellow onion if that’s all you have.
• Garlic
• Sea salt
• Black pepper – Fresh ground black pepper is best for this recipe.
• Sugar – You can use coconut sugar or brown sugar.
• Soy sauce – Liquid aminos or tamari are good substitutes for soy sauce.
• Red lentils
• Coconut milk – You can use full fat or low fat coconut milk.
• Vegetable broth
• Lime juice
• Sambal oelek or sriracha – This is an optional ingredient.
• Lime wedges – Lime wedges are an optional garnish.
• Purple cabbage – Purple cabbage is also an optional garnish.

How to Make Coconut Curry Lentil Soup

Here’s how to make this easy one pot soup.

• Cook the curry and ginger. Heat sesame oil in a pan over medium high heat, then add the ginger and curry paste. Fry it in the oil while stirring for 1 minute.
• Add the aromatics. Add the onion and garlic to the pan, and cook until the onion is a little translucent. This should take about 5 minutes.
• Season. Add salt, pepper, sugar, and soy sauce to the pot, and stir to combine.
• Add the lentils. Put the lentils in the pot and stir.
• Add the liquid. Pour the broth and coconut milk into the pot, and bring to a boil. Once the liquid is boiling, reduce to a simmer, and cook until the lentils are cooked all the way through, while stirring occasionally. This should take about 20-30 minutes.
• Squeeze in the lime. Add the lime juice to the soup, stir to combine, and turn off the heat.
• Serve. Stir in the sambal oelek or sriracha, if you’re using it. Add any toppings, then serve and enjoy.

Tips for Success

Here are a few different tips for making this coconut curry lentil soup.

• Use a homemade broth. For the best results, use a homemade vegetable stock rather than a store bought one. My recipe for vegetable broth made with veggie scraps is a great stock for this soup.
• Cook the soup longer. One of the great things about this recipe is how quickly you can make it. You only need about 40 minutes! But if you have more time than that, you can extract even more flavor. This recipe calls for simmering the soup for 20-30 minutes, but if you simmer it longer than that, you’ll get even stronger flavors.
• Season at the end. When this recipe calls for seasoning the dish, go light on the salt. As you build the rest of the flavors, the sodium level can change. Different chicken stocks have different sodium levels, and the more you cook the soup the more intense the flavors will become. Taste the soup before serving, and then add more salt if it’s needed.

Serving Suggestions

This vegan coconut curry lentil soup goes with so many different things. Here are a few of my favorite foods to serve with it.

• Bread. Soup and bread is a timeless combination. You can serve this soup with anything from no knead dutch oven bread , to vegan cornbread , to garlic naan .
• Salad. I love the combination of soup and salad, as the fresh, bright salad balances the warm, hearty soup. I like to serve this soup with a vegan caesar salad or a kale salad with sesame tahini dressing .
• Rice. It’s hard to beat serving coconut curry lentil soup with good old fashioned rice. You can also try cauliflower rice .

How to Store and Reheat Coconut Curry Lentil Soup

This hearty vegan soup will last in the fridge for up to 5 days. Just make sure that you store it in an airtight container. To reheat the soup, heat it over medium heat on the stove until warm all the way through, about 5-6 minutes.

Can I Freeze This Recipe?

You can definitely freeze this coconut curry lentil soup recipe. Just put the soup in an airtight container, and it will last in the freezer for 3 months. Thaw in the fridge or defrost in the microwave before reheating.

More Recipes With Lentils

Here are a few of my other favorite recipes that have lentils in them.

• Easy lentil soup
• One pot red lentil chili
• Vegan shepherd’s pie
• Vegan lentil stew
• Lentil balls with zesty rice

Ingredients

• 1 tablespoon sesame oil
• 1 teaspoon freshly grated ginger
• 2 tablespoons red curry paste , I use this vegan one
• ½ red onion
• 4 cloves garlic , minced
• ¼ teaspoon sea salt
• ¼ teaspoon ground black pepper
• 2 tablespoons sugar , brown or coconut sugar
• 1 tablespoon light soy sauce , or liquid aminos/gluten free tamari/ coconut aminos
• 1 1/2 cups red lentils
• 1 13.5-ounce can coconut milk , (383g) (full fat or lite)
• 5 cups vegetable broth
• juice of 1 lime
• ½ tablespoon sambal oelek or Sriracha , optional, for heat
• Top with lime & chopped purple cabbage , optional

Instructions

Vegan Coconut Curry Lentil Soup

• In a pan over medium high heat, heat the sesame oil. Add in the minced ginger and curry paste to fry it, stirring into the oil, for about 1 minute.
• Add in the chopped onion and the garlic and cook until the onion is slightly translucent, about 5 minutes.
• Place the sea salt, black pepper, coconut sugar, and soy sauce on top and stir everything together. Add in the lentils and stir again.
• Add in the coconut milk and the veggie broth. Bring the soup to a boil and then lower to a simmer, allowing to simmer for about 20 to 30 minutes, until your lentils are fully cooked through. Stir the soup occasionally. You can let it simmer even more if desired.
• Squeeze the lime over, stir, and then remove from heat. Taste and add more salt if needed.
• Add in any of the optional add ins/toppings. Stir in the sambal oelek (or Sriracha) or scotch bonnet pepper sauce if using.
• Enjoy!

Notes

Vegan Coconut Curry Lentil Soup

Ingredients

• 1 tablespoon sesame oil
• 1 teaspoon freshly grated ginger
• 2 tablespoons red curry paste I use this vegan one
• ½ red onion
• 4 cloves garlic minced
• ¼ teaspoon sea salt
• ¼ teaspoon ground black pepper
• 2 tablespoons sugar brown or coconut sugar
• 1 tablespoon light soy sauce or liquid aminos/gluten free tamari/coconut aminos
• 1 1/2 cups red lentils
• 1 13.5-ounce can coconut milk (383g) (full fat or lite)
• 5 cups vegetable broth
• juice of 1 lime
• ½ tablespoon sambal oelek or Sriracha optional, for heat
• Top with lime & chopped purple cabbage optional

Instructions

Vegan Coconut Curry Lentil Soup

• In a pan over medium high heat, heat the sesame oil. Add in the minced ginger and curry paste to fry it, stirring into the oil, for about 1 minute.
• Add in the chopped onion and the garlic and cook until the onion is slightly translucent, about 5 minutes.
• Place the sea salt, black pepper, coconut sugar, and soy sauce on top and stir everything together. Add in the lentils and stir again.
• Add in the coconut milk and the veggie broth. Bring the soup to a boil and then lower to a simmer, allowing to simmer for about 20 to 30 minutes, until your lentils are fully cooked through. Stir the soup occasionally. You can let it simmer even more if desired.
• Squeeze the lime over, stir, and then remove from heat. Taste and add more salt if needed.
• Add in any of the optional add ins/toppings. Stir in the sambal oelek (or Sriracha) or scotch bonnet pepper sauce if using.
• Enjoy!

Notes

Nutrition

Vegan Coconut Curry Lentil Soup https://jessicainthekitchen.com/vegan-coconut-curry-lentil-soup/ November 22, 2020

This Vegan Chili is hearty and cozy and takes only 10 minutes of prep! It goes right into your slow cooker and is perfect for meal prepping. It results in a thick, and delicious chili that is so filling!

Thanks to Crockpot™ for sponsoring this blog post! Thanks so much to you my readers for supporting the brands who support Jessica in the Kitchen! All texts and opinions are my own.

I’ve been making this chili for my family from before I even went vegan, and that in and of itself is a testament to how delicious (and requested!) it is! Time and time again, after a single spoonful when it’s done, I hear a satisfying “ahh”. This Vegan Chili uses some simple pantry ingredients to make a hearty and delightful meal that you and your family will also be looking forward to. And if it’s just you, this freezes so beautifully too! Read on for more on that. It’s also an incredible option for serving at Thanksgiving or any holiday occasion this year.

Speaking of holiday occasions – how is that looking for you this year? I know things look a bit different for everyone this year. If you’re participating in a virtual Friendsgiving/Zoomsgiving (I am for one of them!) this is such a cool option to show up with! Let me know how you’re adjusting this year!

You may remember me mentioning Crockpot MyTime™ 6-QT. Programmable Slow Cooker in my Mushroom Wild Rice Soup recipe last month. Firstly, you guys LOVED that dish and I love seeing all your photos to this day about it! I’m using that Crockpot MyTime™ 6-QT. Programmable Slow Cooker today again for this Vegan Chili!

I’ve been using it for a while and on a few different recipes, and needless to say, I’m in love. Not only do I love the size, I love the fact that it fits into your lifestyle. If you love prepping dinner in advance (AGAIN, teach me your ways!) – YOU tell it what time you want to have dinner, and your Crockpot™ does the rest. This is so ingenious for meal prepping or if you have specific meal times that you want to fit into. If you want to be able to set a manual cooking time though, no worries, your Crockpot™ also easily caters to the traditional “HIGH” or “LOW” settings.

For this Chili, either option is up to you. Which is pretty much the way life should be right?!

Notes on the Ingredients:

Uncooked Quinoa – be sure to use uncooked quinoa since it’ll soak up your veggie broth and add to the texture

Black Beans – feel free to swap this for pinto or kidney beans, or any of your favourite kind of beans

Diced Tomatoes – I prefer using canned tomatoes here because it’s way easier, but you can use regular tomatoes. I would recommend juicy and fresh tomatoes, so they have a similar amount of liquid as canned diced tomatoes.

How to Make Easy Vegan Chili (Step by Step Instructions)

Add the vegetable broth, uncooked quinoa, black beans and tomatoes to the slow cooker. Stir to combine.

Next add the peppers, carrot, corn, onion and garlic, and stir.

Then add the rest of the seasonings and stir a few times to combine.

Cover your Crockpot™ and set to high for 2 1/2 to 3 hours or on low for 5-6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour). If you like a chili with more liquid, do the 2 1/2 on high, and 5 on low. If you like thicker and just a little bit it liquid, go with the higher number for each option. Taste when finished, and add any more salt or heat if needed.

After your soup is finished cooking, serve and top with your favourite toppings such as vegan sour cream, avocado, scallion and vegan cheese or shredded carrots. Enjoy!

• Dice the veggies into similar sizes so that everything cooks evenly. That’ll give you the best texture for the vegetables in the chili.
• Be sure to stir everything together well. Since you want to let your Crockpot™ do its thing without disturbing it, you want to ensure all your veggies and seasonings are properly mixed so they all cook together perfectly.
• If you want an extra creamy chili, you can blend a cup of it at the end in a blender , then stir it back in. This is a method I love to do in many of my soups, and it works well with chili too!
• I often get asked “does this freeze well? This one does! Freeze, then thaw overnight in your fridge when ready to enjoy, then reheat.
• Feel free to make this your OWN! You can leave the corn out, try two different types of beans – the options are endless!

How to Serve – I would suggest trying to my vegan sour cream to serve on top with a few slices of avocado!

More Crockpot Recipes

• Slow Cooker Pumpkin Soup
• Mushroom Wild Rice Soup
• Slow Cooker Quinoa Enchilada Casserole
• Lentil Soup

Ingredients

• 2 1/2 cups vegetable broth
• 1/2 cup uncooked quinoa
• 15 oz black beans , (1 can of black beans) drained and rinsed
• 14 oz canned diced tomatoes , do not drain
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped green bell pepper
• 1 medium carrot , diced
• 1/2 cup corn kernels
• 1/2 onion , chopped
• 3 cloves garlic , minced
• 1/2 small chili pepper
• 2 teaspoons chili powder
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoons sea salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon oregano

Instructions

• Add the vegetable broth, uncooked quinoa, black beans and tomatoes to the slow cooker. Stir to combine.
• Next add the peppers, carrot, corn, onion and garlic, and stir, then add the rest of the seasonings and stir a few times to combine.
• Cover your Crockpot™ and set to high for 2 1/2 to 3 hours or on low for 5-6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour). If you like a chili with more liquid, do the 2 1/2 on high, and 5 on low. If you like thicker and just a little bit it liquid, go with the higher number for each option.
• Taste when finished, and add any more salt or heat if needed. Feel free to add more veggie broth too if you want it more liquid.
• After your soup is finished cooking, serve and top with your favourite toppings such as vegan sour cream, avocado, scallion and vegan cheese or shredded carrots. Enjoy!

Notes

• Dice the veggies into similar sizes so that everything cooks evenly. That’ll give you the best texture for the vegetables in the chili.
• Be sure to stir everything together well. Since you want to let your Crockpot™ do its thing without disturbing it, you want to ensure all your veggies and seasonings are properly mixed so they all cook together perfectly.
• If you want an extra creamy chili, you can blend a cup of it at the end in a blender, then stir it back in. This is a method I love to do in many of my soups, and it works well with chili too!
• I often get asked “does this freeze well? This one does! Freeze, then thaw overnight in your fridge when ready to enjoy, then reheat.
• Feel free to make this your OWN! You can leave the corn out, try two different types of beans – the options are endless!