This simple, delicious soup is one of the most popular recipes on my blog, and it’s so quick! Be sure to use hearty looking red lentils, as they have a much shorter cooking time than brown, black green, etc. Split red lentils work, but yield a mushier soup. This recipe is adapted slightly from the fantastic vegan food blog Vegangela.
- 1 large onion
- 28 oz can diced tomatoes
- Handful of greens, optional
- 14 oz red lentils, dry
- 1 can, 14 oz regular fat coconut milk
Condiments & Spices
- 2 cloves garlic
- 1 tbsp fresh ginger
- 2 tbsp tomato paste
- 2 tbsp curry powder
- 1/4 tsp red pepper flakes
- 4 cups vegetable broth
- Fresh cilantro, to garnish
- Heat a large soup pot or Dutch oven over medium heat.
- Sauté the onion, garlic and ginger either in a small splash of oil (or dry sauté for an oil-free soup). Add the rest of the ingredients.
- Simmer on low heat for 11-15 minutes, uncovered, until the lentils are cooked and tender. Do not boil the coconut milk, as it is delicate and can burn or curdle when boiled. Garnish with fresh cilantro and serve.
- Reduce the liquid to 3 cups instead of 4. Add everything except for the coconut milk and pressure cook on Manual (high) for 3 minutes. Use quick release. Stir in the coconut milk. Garnish and serve.