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!
Ingredients
- 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
Instructions
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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.
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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.
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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.
Recipe Notes
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.