Hello from our brand new family of THREE! The past few days were a whirlwind (to say the least) as we welcomed Sidney Jude Bucciferro to the world on Monday, January 13th. Thank you all so much for the well wishes, thoughts and love — we so appreciate it!
I promise to share more about Sidney soon, but for now let’s talk about something else that’s warm and cozy: the incredibly delicious vegan coconut tomato lentil soup of MY DREAMS.
I’ve been wanting to make a new lentil recipe for awhile because my lentil Moroccan stew and coconut chicken lentil soup are insanely delicious. Lentils are an amazing source of plant based protein and fiber, which makes them perfect for those of you looking to eat more plant based in the new year.
Ingredients in vegan coconut tomato lentil soup:
This deliciously creamy tomato lentil soup is made with nourishing, simple ingredients and packs plenty of fiber & plant-based protein. To make this vegan lentil soup you’ll need:
- Dry green or brown lentils: green lentils tend to hold their shape in soups & stews (as opposed to red lentils), and they pack 15g of fiber and 9g of protein per serving.
- Cozy spices: for this recipe you’ll need cumin, coriander, turmeric, garlic powder, oregano, and a pinch of cayenne (if you’re feeling adventurous). It’s what I use to make homemade sazon so the combination has a slight spanish flare with warm zesty flavors.
- Sofrito: in Spanish, sofrito means sauce, and it’s very traditional when it comes to Puerto Rican foods. My version is a mixture of garlic, onion, green bell pepper, cilantro and tomato sauce. Some do it with fresh tomatoes and culantro, but this is how I normally make it.
- Fire roasted crushed tomatoes: I love the extra flavor boost that the fire roasted tomatoes bring to the soup, but regular crushed tomatoes will still be delicious.
- Light coconut milk: there’s something about soups simmered in coconut milk that I absolutely love. The coconut milk brings a slight sweetness paired with all of the spices and makes it so creamy. I would not recommend using full fat as it’s not as thin in consistency.
Do you cook lentils before adding to soup?
Nope! The green lentils will cook right in the broth and will add a nice thickness to this simple tomato and lentil soup. You don’t need to soak them either, just rinse and sort the lentils before adding them to the pot.
How to store and reheat this vegan tomato lentil soup:
- In the refrigerator: this creamy soup will stay good in your fridge for about 1 week, though I doubt it will last that long! Once your soup is completely cooled, just place it in an airtight container (or multiple, if you’d like to meal prep it). To reheat it, simply do so in the microwave with a microwave safe bowl, or feel free to reheat it on the stovetop.
- In the freezer: yes, this vegan tomato lentil soup recipe is freezer-friendly! Follow the instructions above, but instead of placing the soup in the refrigerator just put it in your freezer for up to 3 months. To reheat, simply thaw the soup overnight and reheat on the stovetop or in the microwave when you’re ready to eat.
What to serve with this vegan tomato lentil soup:
I absolutely love serving this tomato lentil soup recipe with toasty naan or pita bread because it’s perfect for dipping and sturdy enough for all of those yummy lentils. Thick cut pieces of bread or a baguette would also be delicious, and of course, this soup is incredible on its own, too.
More lentil recipes you might like:
See how to make the vegan coconut tomato lentil soup:
I hope you enjoy this easy vegan coconut tomato lentil soup. If you make it, please leave a comment below and rate the recipe — I really appreciate it! xo.
Vegan Coconut Tomato Lentil Soup
Nourishing vegan coconut tomato lentil soup simmered with delicious, warming spices like cumin, coriander and turmeric. This creamy tomato lentil soup recipe has plenty of plant based protein and makes a wonderful meal prep lunch or dinner!
- ½ tablespoon olive oil
- 1 white onion, diced
- 1/2 cup very finely diced green pepper
- 1/3 cup very finely diced cilantro
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- Optional: ¼ teaspoon cayenne (only if you like a little heat)
- 1 (28 ounce) can fire roasted crushed tomatoes (or regular crushed tomatoes are fine)
- 1 cup green or brown lentils, sorted and rinsed
- 1 (15 ounce) can light coconut milk (reserve 2 tablespoons for drizzling on top of soup)
- ¼ teaspoon salt, plus more to taste
- Freshly ground black pepper
- To garnish:
- Extra fresh diced cilantro
- Pita or naan bread for dipping
Add olive oil in a large pot and place over medium high heat. Once oil is hot, add in onion, green pepper, cilantro and garlic. Saute until onions are translucent and green peppers soften, about 3-5 minutes. Bring heat to medium low and add in spices and crushed tomatoes, simmer for a few minutes until it comes together.
Next stir in lentils and coconut milk, reserving 2 tablespoons of coconut milk for drizzling on top once the soup is done. Season with salt and freshly ground black pepper. Bring soup to boil, then reduce heat and simmer over medium low for 20-30 minutes or until lentils are soft and tender. The soup should thicken up similar to how tomato soup is. (If it gets too thick for your liking, then feel free to add ½ cup-1 cup water or broth.) Taste and adjust seasonings as necessary, adding additional salt and pepper if needed.
Serve soup immediately and drizzle in a circle with leftover coconut milk and cilantro. I love to serve mine with naan or pita bread for dipping. Serves 4.
To store & reheat this this tomato lentil soup:
In the refrigerator: for up to 1 week by completely cooling the soup and placing it in an airtight container (or multiple, if you'd like to meal prep it). To reheat it, simply do so in the microwave with a microwave safe bowl, or reheat it on the stovetop.
In the freezer: follow the instructions above, but instead of placing the soup in the refrigerator just put it in your freezer for up to 3 months. To reheat, simply thaw the soup overnight and reheat on the stovetop or in the microwave when you're ready to eat.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats