Easy Red Lentil Soup Recipe (Creamy One-Pot Soup)
This easy red lentil soup recipe is made with vegetables, coconut cream, and warm spices. The lentils naturally soften into a thick, creamy soup without blending. It's a simple, comforting, plant-based meal prepared in one pot.
Ingredients
- 1 cup approximately 190–200 g dried red lentils, rinsed
- 1 medium onion finely chopped
- 1 medium carrot sliced into rounds
- 1 bell pepper diced
- ¼ cup 60 ml coconut cream
- 1 vegetable bouillon cube
- A little olive oil or other cooking oil for sautéing
- Water quantity to be confirmed
- Garam masala to taste
- Smoked paprika to taste
- Garlic powder to taste
- Onion powder to taste
- 1 bay leaf
- Salt to taste
Instructions
- Sauté the onion. Heat a little oil in a large pot over medium heat. Add the chopped onion and sauté for approximately 3 minutes, stirring occasionally, until it begins to soften.
- Add the spices. Stir in the garam masala, smoked paprika, garlic powder, onion powder, and bay leaf. Cook briefly, stirring constantly, until fragrant.
- Add the carrot and coconut cream. Add the sliced carrot and pour in the coconut cream. Stir well and let the mixture simmer gently for approximately 5 minutes.
- Add the lentils and bell pepper. Stir in the diced bell pepper and rinsed red lentils. Add the vegetable bouillon cube and enough water for the lentils to simmer without drying out. Stir to combine.
- Simmer the soup. Reduce the heat to low and cook for approximately 15 minutes, stirring occasionally to prevent sticking.
- Season and finish cooking. Add salt to taste and continue simmering for another 5–10 minutes, until the carrots are tender and the lentils have softened into a naturally creamy consistency.
- Serve. Remove the bay leaf and serve warm with homemade polenta and pickled beets, crusty bread, or your favorite side dish.
Notes
- No blending needed: Red lentils naturally break down during cooking, creating a thick, creamy texture.
- Consistency: For a thinner soup, gradually add a little hot water or vegetable broth.
- Coconut cream: Use unsweetened coconut cream, not sweetened cream of coconut.
- Seasoning: Taste before adding extra salt because vegetable bouillon cubes often contain sodium.
- Storage: Refrigerate in an airtight container for up to 3–4 days.
- Freezing: Freeze in individual portions for approximately 2–3 months for best quality.
- Reheating: Warm thoroughly in a saucepan, adding a splash of water if the soup has thickened.
