With a popular Indian spice blend, garam masala, creamy coconut milk, hearty lentils and veggies this vegan green lentil soup recipe is incredibly comforting and relishing. Sure to be a favourite, you’ll want to make this nourishing lentil soup with coconut milk again and again!
We’re huge soup fans around here. Like, enjoy all year-round soup fans, especially legume soups.
We have so many varieties of dried lentils and beans in our pantry, you wouldn’t believe it. So freaking many. No regrets, though. They’re just so handy to have around and so versatile.
It’s difficult to pick a favourite soup using legumes, but this vegan green lentil soup with coconut milk and veggies is at the top of the list.
As soon as the first batch of soup was polished off, I was onto making another one. No joke. It doesn’t hurt that it’s super easy to prepare, either!
I don’t know about you, but I’m so in love with fall and all the cozy comfort food it brings (along with warm sweaters and wooly socks). Fall is definitely my season. What’s yours?
Why We Love This Green Lentil Soup Recipe
- It’s made some pretty humble, simple ingredients.
- It’s made in one pot for easy cleanup.
- With hearty green lentils, veggies and creamy coconut milk, it’s incredibly comforting and delicious.
How To Make It
Full details are in the recipe card below, but here are the basics:
- In a pot, cook some diced onion until softened.
- Next, add garlic and chili and give that a little cook.
- Stir in green lentils, broth, garam masala, salt and pepper. Cover and cook until lentils are about halfway done.
- Uncover and add diced sweet potato and coconut milk. Cover and cook until the potato is tender and lentils are done.
- Add baby spinach.
- Stir until the spinach has wilted. That’s it!
Do Green Lentils Need To Be Soaked?
Not at all!
You do, however, have to sort them and pick over for any rocks, foreign objects and odd ones (discard those).
Then, give them a little rinse and drain and they’re good to use!
Can I Use Another Veggie Besides Spinach?
For sure!
Instead of baby spinach, you can use kale or Swiss chard.
You will have to cook it for a little, though, to wilt.
Baby spinach is a lot more delicate and basically wilts when it hits the hot soup.
Tips for Making This Recipe
- I prefer to use full-fat coconut milk in this recipe. I love the lushness and creaminess it adds. Feel free to use a lower fat version if you prefer, though.
- Two Thai chili peppers are in this soup. You can omit or use less, depending on your preference for spice. If you don’t have fresh chili, feel free to sub with dried chili flakes.
- Don’t use old green lentils that have been sitting in the back of your pantry forever. I know, we’ve probably all be there. When lentils are old, they’re not only not fresh, but it impacts the cook time.
More Delicious Legume Soups
If you make this lentil vegetable soup recipe, be sure to leave a comment below!
Green Lentil Soup With Coconut Milk and Veggies
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, peeled and diced
- 3 to 4 cloves garlic, minced
- 1 to 2 Thai chili peppers, minced (depending on how spicy you want the soup to be)
- 1 cup dried green lentils, picked over (remove and discard any rocks, foreign objects and imperfect lentils), rinsed and drained
- 2 teaspoons garam masala
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4.5 cups low sodium vegetable broth
- 2.5 cups sweet potato, peeled and diced into small cubes (about 1 large sweet potato)
- 1 (13.5 ounce) can full-fat, unsweetened coconut milk, a 400 millilitre can
- 4 ounces baby spinach, about 4 to 5 large handfuls
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook, stirring often, for 3 to 5 minutes or until softened.
- Add garlic and chili pepper and cook, stirring often, for 1 minute.
- Add lentils, garam masala, salt, black pepper and vegetable broth. Stir. Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer. Cover and cook for 12 minutes.
- Uncover and add sweet potato and coconut milk. Bring to a simmer, cover and cook for 8 to 10 minutes or until potato and lentils are tender and cooked.
- Add baby spinach and stir through (it will wilt from the heat of the soup). Serve and enjoy!
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Valentina
I think you are the Soup Queen, Dawn. Your soups are always so beautiful and packed with so much deliciousness! I especially love soups with coconut milk. 🙂 ~Valentina
Dawn - Girl Heart Food
You’re so kind! Thank you Valentina! I do too!
David @ Spiced
You know what’s funny? Laura and I were just talking this morning about how we’re gonna go back to making a batch of soup each weekend for lunches. This is partly to reduce calories (we’ve been fudging a bit with lunches lately) and partly because it’s cold outside now. Either way, this soup showed up at the perfect time! I love the Thai twist on this one with the chilies and coconut milk. Yum!
Dawn - Girl Heart Food
Thank you David! Happy to hear it! We just love this one!
Jennifer @ Seasons and Suppers
These are my favourite kinds of soups – hearty, healthy and delicious! Love all the goodness and flavours you’ve packed in to this bowl 🙂
Dawn - Girl Heart Food
Thanks so much, Jennifer!
Marissa
I’m a year-round soup person too, Dawn. And I love everything about this one: hearty, chunky, and the richness of coconut milk.
Dawn - Girl Heart Food
Yay! Thanks Marissa!
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I can see why this is at the top of your list! So much wonderful flavor, and all the cozyyyy! Just delicious! Have a great week, my friend! XO
Dawn - Girl Heart Food
Thank you Annie!! Back at ya! XO
Kathy @ Beyond the Chicken Coop
Yep, Fall is a pretty good season, along with soups and all warm things! This looks like a delicious soup perfect for lunch or dinner. Nice and cozy warm!