1-Pot Coconut Lentil Vegetable Soup

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This flavourful 1-pot vegan soup is laden with red lentils and vegetables. We used equal quantities of leeks, carrots, potatoes, and edamame beans, but you could easily replace the leeks with onions, add more of one vegetable than another, or substitute in yam or squash for potatoes. Red curry paste, minced jalapenos, and ginger make this vegetable soup spicy, while coconut milk skews it creamy. Optionally, add some freshly squeezed orange juice and a grate of rind for brightness and complexity.

Making the Soup: The Big Picture

Most of the work in making the soup is in the preparation of the vegetables. Chop the jalapeños, leeks, carrots, and potatoes, and measure out the edamame beans (we used frozen, shelled beans).

Once you’ve got the vegetables organized, you can start sauteing – give the leeks and jalapenos an advance start, then add in the carrots, along with the ginger powder and red curry paste. Measure out the red lentils, rinse them in cold water, and set aside. Once the carrot mixture has cooked for 10 minutes, add the lentils, water, and potatoes. Bring this to a boil and then down to a simmer, cooking for about 20 minutes until the potatoes and lentils are tender. Add in the coconut milk and optionally, the orange juice and rind. Taste and add salt and more orange juice if desired. You can let this simmer on the stove to intensify the flavours or eat it right away.

Some Tips

About Leeks

This recipe uses leeks, but you could easily substitute onions as they’re similar. Leeks look a bit like giant scallions (green onions). Just as with onions, sauteing some leeks is a great way to start making soup.

Leeks can be a bit of a pain to clean – they can often be hiding a lot of dirt in their leaves. Cut off the roots and peel off the tough outer layers. Cut across the leek – leaving circular pieces. Put the leeks in a colander and rinse them well with warm water.

Not all red curry pastes are the same!

We used this Thai brand of red curry paste – this is not an affiliate link. We find this brand stronger and more flavourful than Thai Kitchen Red Curry Paste. For comparison, we’d use one teaspoon of the Cock Brand Red Curry Paste versus one tablespoon for Thai Kitchen. Even with the increased amount, the flavours won’t be exactly comparable.

If you’re in the mood for soup:

• 1-Pot Spicy Black Bean Soup
• Tom Kha Soup (Vegan or with Chicken)
• Roasted Butternut Squash Soup
• Easy Vegan Broccoli Cheese Soup
• Roasted Carrot Soup

Recipe Card: 1-Pot Coconut Lentil Vegetable Soup

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5 from 1 vote

1-Pot Coconut Lentil Vegetable Soup

Prep Time15 minutes mins

Cook Time30 minutes mins

Course: dinner, dinner, lunch, side, Soup

Cuisine: American

Keyword: 1-pot soup, coconut, lentil, vegetable soup, lentil and vegetable soup, plant-based soup, red curry lentil soup, red lentil soup, vegan red lentil soup

Servings: 8 servings

Calories: 283kcal

Author: sylvia

Ingredients

• 2 tablespoons coconut oil (or substitute other vegetable oil)
• 1 cup leeks, finely chopped
• 2 tablespoons jalapeno, diced
• 2 teaspoons Thai red curry paste (if using Thai Kitchen brand, use 2 tablespoons)
• 1 tablespoon ginger powder
• 1 cup carrots, diced
• 1 1/3 cup red lentils (Follow package directions for preparing – usually you just need to rinse them with cold water and pick out any random stones.)
• 1 cup potatoes, diced
• 1 cup shelled edamame beans (we used frozen)
• water (3 to 5 cups) (less water equals thicker soup)
• 1 1/2 cup coconut milk
• salt
• 1/2 cup orange juice
• 1/8 teaspoon grated orange rind

Optionally, to Serve

• orange slices
• crushed pistachios

Instructions

• In a large soup pot, heat the coconut oil. Add the jalapenos and leeks and saute for about 5 minutes.
• Add the red curry paste, ginger powder, and carrots, and saute for another 5 minutes. Add a bit of water if the mixture gets too dry.
• Add in the lentils, water, potatoes, and edamame. Bring to a boil and then reduce to a simmer. Cook for about 20 minutes, until potatoes and lentils are tender.
• Stir in the coconut milk and orange juice and rind, if using. Taste and add salt.
• Simmer until heated through. You can leave simmering for longer if you want to intensify the flavours.
• Serve garnished with orange slices and pistachios.

Notes

Storage and Reheating

This will keep well in the fridge for 3-4 days. Reheat over low heat, adding water or orange juice to thin it if desired.

Using Other Types of Lentils

I have only tested this with red lentils, but yellow/orange lentils may work as well. Check the package directions to be sure. You need a lentil that doesn’t require any pre-cooking/soaking. 

Nutritional Information

Nutritional information is an estimate only and does not include garnishes. 

Nutrition

Calories: 283kcal | Carbohydrates: 30g | Protein: 12g | Fat: 14g | Saturated Fat: 11g | Sodium: 25mg | Potassium: 692mg | Fiber: 12g | Sugar: 4g | Vitamin A: 3138IU | Vitamin C: 21mg | Calcium: 60mg | Iron: 5mg

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