If you’re looking for a warming, nourishing dinner recipe that comes together in just 30-minutes, this Creamy Vegan Coconut Lentil Soup recipe is it!

Creamy vegan coconut lentil soup

The past few weeks I’ve been craving all the cozy meals, but they have to be quick. I just don’t have the capacity to stand over the stove for an hour waiting for dinner to cook… Anyone else?!

Cue this Creamy Vegan Coconut Lentil Soup. This soup is the perfect mix between warming and comforting but also super nourishing, just like my Creamy Mushroom Rice and Navy Bean Soup with Kale!

It’s packed with plant-based protein and nutrients to help you feel energized and your absolute best, just like my Carrot, Sweet Potato and Ginger Soup

This could be as simple as pairing iron-rich foods like lentils, black beans, dark leafy greens, tofu or tempeh with red bell pepper, broccoli, kale, lemon, lime, or strawberries. I’ve added lemon juice to this soup to boost the absorption of the plant-based iron! We also use this same strategy for my Easy Vegan Chili.

Why You’ll Love this Creamy Vegan Lentil Soup:

  • It’s warming and comforting while still being packed with nutritious foods like lentils, carrots, sweet potato, celery and ginger.
  • You probably already have all the ingredients on hand- This truly is a pantry staple meal!
  • It comes together in just 30 minutes, just like my Vegan Miso Sesame Tofu Bowl, meaning it’s perfect for weeknights and is a great meal prep staple.
  • Your kids are bound to love it as well. If you have babies or toddlers, you could cook it until most of the liquid is cooked off and serve as more of a stew or curry.
  • You can enjoy it on its own, or with a salad, like my Spring Vegan Salad with Creamy Dijon Dressing, or a slice of crusty bread on the side.

Main Ingredients

Green lentils: Lentils are packed with plant-based protein, iron, and fiber. They also cook quickly compared to other legumes, making them the perfect staple for weeknight meals. I’ve used green lentils in this recipe, but feel free to use whatever type of lentils you like and have on hand. Note that red lentils will become mushy in this soup and won’t hold their shape, but are still fine to use.

Vegetables: I’ve included sweet potato, carrots, and celery in this soup. They give this soup a really nice flavor and some important nutrients and boost of fiber!

Coconut Milk: Coconut milk gives a creaminess to this soup, and don’t worry, there isn’t a strong coconut flavor! If you don’t want to use coconut milk, though, you could sub with more vegetable stock and blend together 1/2 cup of sunflower seeds or cashews and some water to make a sunflower seed or cashew cream to add some creaminess.

Spices: I’ve used earthy herbs like thyme and rosemary in this soup, as well as the classic garlic and onion to flavor, of course!

Ginger: Whenever I want a meal to feel extra cozy and warming I add ginger! Ginger adds a slight warm spiciness and is also great for digestion.

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White bowl with creamy coconut lentil stew with sweet potatoes in it, lentils and spinach with a white and blue striped towel in the background.
5 from 1 review

Creamy Vegan Coconut Lentil Soup

Servings: 4
Prep Time: 5 minutes
Total Time: 19 minutes
Author: Lauren McNeill, RD
This Creamy Vegan Coconut Lentil Soup is the perfect mix of comforting, warming and nutritious and comes together in just 30-minutes. Plus, you probably already have most of the ingredients on hand in your pantry!
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Ingredients
 

  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp minced ginger
  • 4 cups low sodium vegetable stock
  • 1 can coconut milk
  • 3 carrots, diced
  • 3 stalks celery, diced
  • 1 sweet potato, diced
  • 1 cup green lentils, uncooked
  • 1/2 lemon, juiced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper

Instructions
 

  • Add a splash of avocado oil to a large pot over medium heat.
  • Once heated, sauté diced onion and minced garlic over medium heat until the onion is translucent.
  • Add diced carrots, celery and sweet potato, lentils, dried thyme, dried rosemary, minced ginger, salt, and pepper. Sauté to combine.
  • Add coconut milk and vegetable stock. Mix to combine and increase heat to bring to a low boil, then reduce heat to simmer. Add lid to pot.
  • Simmer for 25-30 minutes until lentils are cooked and sweet potato is fork tender. Finish with lemon juice, serve and enjoy! 
Did you make this recipe?Don’t forget to leave a rating and review, it helps so much! And if you snap a photo, tag me @tastingtothrive_rd so I can see your delicious creation!