20 Minute Easy Vegan Lentil Soup
This easy vegan lentil coconut soup recipe can take as little as 20 minutes, just get chopping, soak those lentils and you have a delicious meal ready in no time. Gluten free too!
Ingredients
- 1 tsp olive oil or coconut oil
- 4 cloves garlic minced / finely chopped
- thumb sized piece of fresh ginger finely chopped
- 1 green or red chilli finely diced
- 1 red onion finely diced
- 200 g red lentils
- 600 ml boiling water
- 1 vegetable stock cube
- 400 ml tinned coconut milk I used full fat
- 1 tsp sea salt
Spices
- 1 tbsp cumin
- 1 tsp paprika
- 1 1/2 tsp turmeric
Top with:
- chopped tomatoes
- fresh or frozen spinach
- chilli flakes
- 1/2 lime squeezed
Instructions
- Start by getting the lentils in a pan or bowl and cover with just boiled water, leave to soak whilst you prep the veg
- Finely dice the garlic, red onion, ginger, chilli and onion then add to the frying pan with the olive oil and gently fry for around 6-7 minutes
- Drain the lentils that are soaking then add them to the pan, add the spices, toss so all is coated then add the stock (boiled water mixed with the stock cube)
- Pop a lid over the top and leave to soak for around 12 minutes
- Pour in the tinned coconut milk and spinach, add a squeeze of 1/2 lime and stir through until the spinach has wilted
- Taste test adding a generous pinch of salt & pepper and enjoy hot
Notes
- If you soak the red lentils for a few minutes before adding to the pan they cook so much quicker
- Add a squeeze of lime over each bowl serving too for an extra kick of the acidity
- Sprinkle over chilli flakes & throw in a few chopped tomatoes for texture
- Feel free to add toasted nuts to the top too