Vegan red lentil soup with chickpeas and coconut milk – a healthy and cozy soup!
Let’s just keep on riding the healthy-eating train, shall we? Eating that delicious kale salad made me want to keep eating healthy things (it’s funny how that happens, isn’t it?!) but I wanted something a little more comforting…like soup. I also wanted to make something that wasn’t super expensive and since I already had a bag of red lentils, cans of coconut milk and chickpeas, and vegetable broth, this soup was the winner. And vegan, too! …if you don’t top it with yogurt or sour cream.
I’m always skeptical of vegan recipes because for some reason I think they’re going to taste all earthy and grass-like, but let me assure you…this soup is delicious. I loved the different textures of the soft lentils, the chunky sweet potatoes, and the garbanzo beans. You also can control the thickness of the soup too by mashing or pureeing with an immersion blender all or part of it. I chose to pulse the immersion blender a couple of times to thicken it a little bit but still leave it chunky. The soup gets it’s flavor from the curry powder, cumin, and cardamom, while the coconut milk adds a hint of creaminess and sweetness. It was hearty, comforting, and healthy all in one bowl!
Like this recipe? Then you’ll love these, too:
Red Lentil Coconut Curry
Red Lentil and Tofu Curry
Sweet Potato and Quinoa Salad with Spicy Thai Dressing
In large stock pot, heat olive oil over medium heat.
Add onion and salt to taste, and saute 5 minutes, until onion is soft and translucent.
Add ginger and garlic and cook one more minute.
Add curry powder, cumin, cardamom, and salt to taste.
Stir until well combined.
Add sweet potatoes, lentils, garbanzo beans, and vegetable broth.
Bring to a boil and simmer over low heat for 45 minutes to 1 hour, when the lentils are very soft and sweet potatoes are tender. If soup gets thick, add another 1/2 cup of water or vegetable broth.
At this point you can mash or puree some of it with an immersion blender, but it is optional. I like a thicker soup so I pureed about 1/3 of it with immersion blender.
Finally, add the coconut milk and adjust salt and pepper to taste.
Simmer for another 10 minutes, being careful to not let it boil, until the coconut milk is warm.
Serve topped with dollop of sour cream or plain yogurt. Enjoy!
This was so good – thanks!!
Gayle – I’m so glad you liked it!!
This has so many of my favorite things, I’m dying to make this one. I have included this in my January Real Food Meal Plan post.
Thanks for including me Melissa!