Vegan Red Lentil Soup

4.6

(401)

310 Reviews

35 Photos

I made up this vegan red lentil soup recipe one night when my friend came over. It's creamy and delicious.

Submitted by LabelleChef

Updated on July 21, 2023

35

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

Servings:

4

Jump to Nutrition Facts

Ingredients

1 tablespoon peanut oil
1 small onion, chopped
1 tablespoon minced fresh ginger root
1 clove garlic, chopped
1 pinch fenugreek seeds
1 cup dry red lentils
1 cup butternut squash - peeled, seeded, and cubed
⅓ cup finely chopped fresh cilantro
2 cups water
7 ounces coconut milk
2 tablespoons tomato paste
1 teaspoon curry powder
1 pinch cayenne pepper
1 pinch ground nutmeg
salt and pepper to taste

Directions

Heat oil in a large pot over medium heat. Add onion, ginger, garlic, and fenugreek; cook and stir until onion is tender.
Add lentils, squash, and cilantro, then stir in water, coconut milk, and tomato paste. Season with curry powder, cayenne pepper, nutmeg, salt, and pepper; bring to a boil. Reduce the heat to low and simmer for 30 minutes, or until lentils and squash are tender.

Nutrition Facts (per serving)

303	Calories
15g	Fat
34g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 303
% Daily Value *
Total Fat 15g	19%
Saturated Fat 10g	50%
Sodium 81mg	4%
Total Carbohydrate 34g	12%
Dietary Fiber 12g	42%
Total Sugars 5g
Protein 13g	26%
Vitamin C 14mg	15%
Calcium 66mg	5%
Iron 7mg	36%
Potassium 827mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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