This vegan carrot and red lentil soup with coconut milk is a nutritious, flavorful one-pot recipe. It’s simple to prepare, has a pleasing texture, a touch of sweetness from the coconut milk, and a subtle smoky heat from chipotle in adobo. The combination of flavors is comforting and satisfying—perfect for the whole familia.
Oi, gente!
I’ll never forget the first time I tasted red lentil soup. It was during my first lunch in France at a small bistro in Nantes. I had just received upsetting news and felt shaken, but when the soup arrived, its warm, orange bowl of comfort cut through that moment of dread.
The first spoonful made me pause. I wrote in my food journal: “red lentil soup – chunky, sweet, light smoke, gentle heat, beautiful orange color, heart fixer, soul hugger.” For a little while I forgot why I’d been sad. That experience stayed with me and inspired the version of this soup I share here.
Why I love this red lentil soup
This recipe is simple, nourishing, and reliably delicious. It balances the natural sweetness of carrots and coconut milk with the earthy body of red lentils and the smoky warmth of chipotle. It’s a versatile weeknight meal that’s kid-friendly, freezer-friendly, and great for meal prep. I kept the method straightforward so you can enjoy big flavor with minimal effort.
Bom apetite!
What you’ll need
Ingredients
- Coconut oil or another neutral oil
- Onion — yellow or white, diced
- Carrots — two large, diced
- Garlic — minced (or use a sofrito for extra flavor)
- Red lentils — rinsed
- Tomato paste — for brightness
- Coconut milk — a full-fat canned variety for creaminess
- Vegetable stock or water
- Chipotle in adobo — for smoky heat
- Bay leaf
- Salt and pepper
- Fresh parsley for garnish
See the recipe card below for exact measurements and full instructions.
Equipment:
- Heavy-bottomed pot or Dutch oven
- Sharp knife and cutting board
- Can opener
- Airtight containers for storage
How to make Red Lentil Soup with Coconut Milk
This recipe comes together in a few easy steps:
- Sauté aromatics: Heat oil in a heavy pot. Cook diced onion until translucent, add the carrots and cook until they begin to soften, then add garlic and cook briefly until fragrant.
- Add lentils: Stir rinsed red lentils into the pot so they coat with the aromatics.
- Add tomato paste and liquids: Stir in tomato paste, then pour in the coconut milk and vegetable broth (or water).
- Season: Add bay leaf, chipotle in adobo, salt, and pepper. Stir to combine.
- Simmer: Bring to a gentle boil, reduce heat to a simmer, and cook until lentils are tender, about 25–40 minutes depending on desired texture.
- Finish and serve: Adjust seasoning, remove the bay leaf, garnish with fresh parsley, and serve warm.
Storage and freezing
This soup stores and freezes very well.
Refrigerator: Cool completely, transfer to an airtight container, and keep refrigerated for 5–7 days.
Freezer: Cool completely, portion into freezer-safe containers (or silicone cubes), cover, and freeze for 3–6 months.
Reheating: Thaw in the refrigerator overnight, then reheat gently on the stovetop or in the microwave until heated through.
Frequently Asked Questions
Lentils are a type of legume. Like beans and peas, they grow in pods and are high in protein, fiber, and essential minerals.
No. Red lentils cook quickly and don’t require soaking. Rinsing them well is recommended to remove dust.
No. Rinse the lentils and add them directly to the soup; they will cook in the simmering liquid.
Yes. Let the soup cool completely, transfer to freezer-safe containers, and freeze for up to 3–6 months.
More lentil recipes you’ll love
- Rosemary Honey Pork Loin with Warm Lentil Salad
- Green Lentil Pork Stew
- Instant Pot Lentils
More legume recipes to try
- How to Cook Dry Beans
- Vegan Black Beans
- Brazilian Black Beans Recipe
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Vegan Red Lentil Soup With Coconut Milk
Aline Shaw
Pin Recipe
Ingredients
- 1 Tbsp coconut oil
- 1 onion, chopped
- 2 large carrots, diced
- 2 garlic cloves, minced
- 2 cups red lentils, rinsed
- 1 Tbsp tomato paste
- 1 (15 oz) can coconut milk
- 4 cups vegetable broth (or water)
- 1 Tbsp chipotle in adobo (adjust to taste)
- Salt and pepper to taste
- 1 bay leaf
Equipment
- Dutch oven or heavy-bottomed pot
- Sharp knife
- Can opener
- Airtight containers for storage
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Instructions
- Heat the coconut oil in a Dutch oven or heavy-bottomed pan over medium heat.
- Add the onion and cook about 3 minutes until translucent.
- Add the carrots and cook until they start to soften.
- Add the garlic and cook about 1–2 minutes until fragrant; do not brown.
- Stir in the red lentils.
- Add the tomato paste and mix well.
- Pour in the coconut milk and vegetable broth. Add the bay leaf, chipotle, salt, and pepper. Stir to combine.
- Bring to a gentle boil, then reduce to a simmer. Cook until the lentils are tender, about 25–40 minutes, depending on texture preference.
- Adjust seasoning, remove the bay leaf, garnish with parsley, and serve warm. Bom apetite!
Notes
Storing leftovers: Cool completely, transfer to an airtight container, and refrigerate for 5–7 days.
Freezing: Cool completely, portion into freezer-safe containers, seal, and freeze for 3–6 months.
Nutrition
Serving: 1 cup • Calories: 268 • Carbs: 21 g • Protein: 8 g • Fat: 19 g • Fiber: 6 g
Let me know how it was!