We’re bringing back one of my favorite, super nourishing, plant-based soup recipes from January of 2020 but first, we must take a little trip down memory lane from that time. I published this wonderful vegan coconut tomato lentil soup recipe right after Sidney was born and it was perfect timing for all things cozy!
“Hello from our brand new family of THREE! The past few days were a whirlwind (to say the least) as we welcomed Sidney Jude Bucciferro to the world on Monday, January 13th. Thank you all so much for the well wishes, thoughts and love — we so appreciate it!”
Now my sweet boy is 2 years old, and we’re a family of 4 thanks to Viggo. So crazy how quickly time goes by!
ANYWAYS back to this warm and cozy tomato lentil soup of my dreams. I had been wanting to make a new lentil recipe for a while because my lentil Moroccan stew and coconut chicken lentil soup are insanely delicious. Lentils are an amazing source of plant-based protein and fiber, which makes them perfect for those of you looking to eat more plant-based in the new year. This delicious soup is easy to make right in one pot and the flavors are everything. Serve with your fav sides and enjoy a wonderful lunch or dinner any day of the week!
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Ingredients in tomato lentil soup
This deliciously creamy tomato lentil soup is made with nourishing, simple ingredients and packs plenty of fiber & plant-based protein. To make this vegan lentil soup you’ll need:
- Lentils: I like to use brown or green lentils because they tend to hold their shape in soups & stews (as opposed to red lentils), and they pack 15g of fiber and 9g of protein per serving.
- Cozy spices: for this recipe, you’ll need cumin, coriander, turmeric, garlic powder, oregano, and a pinch of cayenne (if you’re feeling adventurous). It’s what I use to make homemade sazon so the combination has a slight Hispanic flare with warm zesty flavors.
- Sofrito: in Spanish, “sofrito” means “sauce,” and it’s very traditional when it comes to Puerto Rican foods. My version is a mixture of garlic, onion, green bell pepper, cilantro and tomato sauce. Some do it with fresh tomatoes and culantro, but this is how I normally make it.
- Crushed tomatoes: I love the extra flavor boost that fire-roasted tomatoes bring to the soup (no, they’re not spicy!), but regular crushed tomatoes will still be delicious.
- Coconut milk: there’s something about soups simmered in coconut milk that I absolutely love. The coconut milk brings a slight sweetness paired with all of the spices and makes it so creamy. I would not recommend using full fat as it’s a bit too thick.
Make this soup your own
This vegan tomato lentil soup is, of course, absolutely delicious as-is, but there are a few tweaks and additions you can make to customize it!
- Boost the veggies. Feel free to stir in some spinach or kale for some greens
- Add a kick of heat. If you want a spicy tomato lentil soup, remember to add in that 1/4 teaspoon of cayenne (or more), and top your bowl with a drizzle of hot sauce! The coconut milk will be the perfect balance, but you can drizzle more on top or add a dollop of greek yogurt to cool the soup off, too.
- Try more protein. While the lentils give this soup lots of plant-based protein, you could also add cooked, ground turkey or chicken for even more.
Don’t forget this tip when cooking with lentils
Lentils are a whole, all natural food, so the package may have some dust and dirt in it. This is normal! Because of the “extras” that come with a bag of lentils, you’ll want to rinse them off and sort out anything that’s not a lentil before cooking with them.
Do you cook lentils before adding them to soup?
Nope! The green lentils will cook right in the broth and will add a nice thickness to this simple tomato and lentil soup. You don’t need to soak them for this recipe either, just rinse and sort them as I mentioned above.
Nutritious tomato lentil soup in 4 steps
That’s right, this one pot vegan tomato lentil soup is SO easy to make and absolutely delicious.
- Make the sofrito. You’ll start by cooking down the onion, green pepper, cilantro and garlic. Once they’re tender, add in the sazon spices and crushed tomatoes. This is your sofrito!
- Add the lentils. Stir in the lentils and coconut milk (save a little coconut milk for the top!) and season the soup with salt and pepper.
- Simmer it together. Bring everything to a boil, then reduce the heat and simmer the soup until the lentils are soft. The soup will be nice and thick, but if it’s too thick for your liking simply add a little water.
- Garnish & serve. Once the soup is cooked to your liking, serve it with a little coconut milk on top and some fresh cilantro. Check out our fav sides below!
What to serve with this vegan tomato lentil soup
This tomato lentil soup is incredible on its own, but here are some more delicious things to serve it with:
- Toasty naan or pita bread because they’re perfect for dipping and sturdy enough for all of those yummy lentils.
- Thick cut pieces of bread or a baguette would also be delicious.
- Fluffy quinoa or rice if you’d like to enjoy it as more of a stew! Try my amazing coconut rice.
How to store and reheat this vegan tomato lentil soup
- In the refrigerator: this creamy soup will stay good in your fridge for about 1 week, though I doubt it will last that long! Once your soup is completely cooled, just place it in an airtight container (or multiple, if you’d like to meal prep it). To reheat it, simply do so in the microwave with a microwave safe bowl, or feel free to reheat it on the stovetop.
- In the freezer: yes, this vegan tomato lentil soup recipe is freezer-friendly! Follow the instructions above, but instead of placing the soup in the refrigerator just put it in your freezer for up to 3 months. To reheat, simply thaw the soup overnight and reheat on the stovetop or in the microwave when you’re ready to eat.
More soups & stews you’ll love
- Butternut Squash, Chickpea & Lentil Moroccan Stew
- The Best Minestrone Soup
- Healing Curry Butternut Squash Lentil Soup (with a slow cooker option!)
- Creamy Tomato Orzo Soup with Mini Turkey Meatballs
- Healing Ginger Coconut Chicken Brown Rice Soup
- Vegan Curried Pumpkin Lentil Soup
Get all of my delicious soup recipes here!
I hope you enjoy this easy vegan coconut tomato lentil soup. If you make it, please leave a comment below and rate the recipe — I really appreciate it! xo.
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Vegan Coconut Tomato Lentil Soup
Ingredients
- ½ tablespoon olive oil
- 1 white onion, diced
- 1/2 cup very finely diced green pepper
- 1/3 cup very finely diced cilantro
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- Optional: ¼ teaspoon cayenne (only if you like a little heat)
- 1 (28 ounce) can fire roasted crushed tomatoes (or regular crushed tomatoes are fine)
- 1 cup green or brown lentils, sorted and rinsed
- 1 (15 ounce) can light coconut milk (reserve 2 tablespoons for drizzling on top of soup)
- ¼ teaspoon salt, plus more to taste
- Freshly ground black pepper
- To garnish:
- Extra fresh diced cilantro
- Pita or naan bread for dipping
Instructions
- Add olive oil in a large pot and place over medium high heat. Once oil is hot, add in onion, green pepper, cilantro and garlic. Saute until onions are translucent and green peppers soften, about 3-5 minutes. Bring heat to medium low and add in spices and crushed tomatoes, simmer for a few minutes until it comes together.
- Next stir in lentils and coconut milk, reserving 2 tablespoons of coconut milk for drizzling on top once the soup is done. Season with salt and freshly ground black pepper. Bring soup to boil, then reduce heat and simmer over medium low for 20-30 minutes or until lentils are soft and tender. The soup should thicken up similar to how tomato soup is. (If it gets too thick for your liking, then feel free to add ½ cup-1 cup water or broth.) Taste and adjust seasonings as necessary, adding additional salt and pepper if needed.
- Serve soup immediately and drizzle in a circle with leftover coconut milk and cilantro. I love to serve mine with naan or pita bread for dipping. Serves 4.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on January 16th, 2020, and republished on February 3rd, 2022.
146 comments
Congrats mama! So happy for your family!
We’re expecting a big snowstorm this weekend. Perfect time to try out this soup!
Thanks so much, Angela! This soup will be perfect for the big snow 🙂 enjoy!
I loved this recipe idea. So warm and cozy for winter. After I was finished preparing it though I found the spices got lost in the soup. Perhaps 1/2 tablespoon instead of 1/2 teaspoon would help give it more punch?
It’s not supposed to be overly spiced at all, as the tomato and coconut milk provide quite lovely flavor but if you prefer more spices — feel free to taste and adjust as necessary!
Made this for dinner tonight and it was comforting and flavorful. After tasting i doubled the spices. I used half green, half red lentils and full fat coconut milk. Served with naan bread and salad.
Perfect – glad you enjoyed! Love this with naan bread 🙂
I found this to be delicious and incredibly flavorful. I’m surprised by the comments regarding increasing spices. It was a bit thick for my liking, though I cooked it in the Instant Pot, so it likely had a different composition. I’ll add a bit of broth next time to dilute.
Glad you enjoyed the flavors in here! The soup is meant to be pretty thick, but absolutely feel free to add a bit of broth next time, too.
Sooo good! Like most others I had to double the spices but this was sooo good! I also added a
Tsp. coconut oil because the coconut milk didn’t give
me as much of the coconut flavor I was looking for. Served on top of a baked potato. Delicious!! Thanks for another awesome recipe
I’m glad you loved this one! The soup isn’t meant to be overly spiced but it’s perfect for adjusting to your taste preferences 🙂
This soup was awesome I would not change anything I added small amount of butter squash
Perfect! Love that idea.
made this last night – and it was excellent! definitely will make again. i didnt know i liked lentils so much. our little one likes them too! 🙂
Perfect! So happy to hear that 🙂
It was so easy to make and delicious! One of my new favourites. I doubled the recipe and froze portions. Also added a side of quinoa and garlic naan 😋
Perfect! Love the idea of serving quinoa, too. Yum!
This was super super quick and easy to make, I wanted some more bulk to the meal so I’m having it with some cauliflower rice and topping with plain greek yogurt. Love it! Monique you’re a rockstar, hope you’re getting some rest mama!
Delicious! Great idea with the cauliflower rice. And thanks so much, Kelsey! We’re trying 🙂
This soup was so so so flavorful and delish, also super easy to make! It was really filling and the perfect dinner and meal prep for lunches for the week. Thank you Monique for another banger!!!
Absolutely! So glad you loved this one!
I made this soup as soon as I saw the recipe. It was delicious fresh and reheated for lunch the next day.
Love it! So happy to hear that.
Loved this soupe full of flavours yet very light! Made it for my lunches and perfect when rehearsed!
Absolutely! Perfect for meal prep.
This soup was very tasty – highly recommended!
So glad you enjoyed!
This soup is so delicious! My husband doesn’t even like lentils and he doesn’t even mind that they are in the soup. I whipped up a grilled cheese for him and now we are both happy.
Amazing! So happy to hear that 🙂
You always come up with such unique soup recipes! I didn’t even have coriander but didn’t even have to adjust the spices because it was so flavorful. Loved it with naan bread too. It really satisfied my craving for Indian food!
I love experimenting with soups! Glad you enjoyed 🙂
I’m planning on making it this weekend. While it be ok in a crockpot?
Absolutely!! Although I still recommend sautéing the peppers, onions, cilantro!
This turned out delicious, and I love how simple it is to make. I added a bunch of lacinato kale for some bonus vitamins, which worked out very well. This recipe is going in my regular rotation, thanks for posting it!
Delicious – great idea!
I made this in the crockpot because I was feeling lazy! I cooked it for 4 hours on low and decided to puree the soup at the end because I like a smooth, thick texture. It definitely doesn’t look as pretty as Monique’s, but the flavor is delicious. It’s hearty and comforting!
Perfect! Glad you enjoyed.
Absolutely love this recipe! It was my first time cooking with lentils, but this recipe was super easy to follow. I doubled it and am saving half to freeze for next week.
Amazing! So happy to hear that.
So flavorful! This recipe kind of reminded me of Cookie and Kate’s Best Lentil Soup, which we Love, so I knew I had to try this soup right when you posted it. It’s so filling as well! With the added bonus of all the veggies. This will definitely stay in in our meal prep cycles
Delicious! So glad you enjoyed 🙂
I LOVE this recipe! If you like lentils, you must add this into your recipe rotation. Easy, hearty, and a new twist on lentils from my norm. I will be making this frequenters from now on.
Absolutely! So happy you love this!
Excited to make this! As you simmer in step 2, do you leave the soup covered or uncovered?
Uncovered 🙂
Lentils did not cook even after two hours. Next time will pre-soak or pressure cook.
I’m not sure how lentils wouldn’t cook after two hours, I’ve never experienced that in my life! If your lentils are more than a year or two old, that’s probably why though. Age of lentils makes a big difference in cooking time. I suggest trying again with fresh lentils!
I also had this problem with my lentils not cooking and it was really frustrating. My lentils were in a sealed package so it’s possible they may have been old but I didn’t think it would affect the cooking time. The flavors are delicious though, maybe next time I’ll try different lentils, or pre-cooking 1/2 way.
It’s so delicious! And it came together so quickly! I used diced tomatoes bc it’s what I had.
Quick, easy and delicious! Glad the diced tomatoes worked out well.
I doubled the recipe since I wanted to portion it out and freeze it for lunches for work. I used the crockpot after sauteeing the veggies and set it on low for 6 hours. It was perfect. And soo delicious. Maybe next time I’ll throw in some dices sweet potatoes. Definitely a great meal for meal prep.
Love that idea! So glad you enjoyed!
Delicious !!!
Glad you liked it!
Awesome dish. Definitely a keeper!
Glad you enjoyed!
I love that you use curry, because I LOVE IT! This meal was great and just what fit for a weirdly wintery spring day. I served it with homemade naan; the soup was the perfect thickness to be sopped up by the naan. Filling and the whole family loved it.
Delicious! Love this with naan. I’m so glad the whole family loved it too!
Easy and flavorful recipe! I didn’t have quite enough coconut milk and used a little unsweetened almond milk – and it turned out fine. I also chopped the green peppers into slightly bigger chunks than what was shown and it added another nice texture and bit to the lentils. I love Monique and her page. She’s awesome!
Perfect! Great idea to add some veggies. Glad you enjoyed!
Made this absolutely delicious soup during lockdown. Super easy and fast and even better made simply with pantry items, keeps well in the fridge. Ever better the next days tasty
The perfect dinner right now! Glad you enjoyed 🙂
THIS IS THE BEST!!!
Glad you loved it!!
Loved it!! Thanks so much! Did just a couple modifications – I doubled the spices, used whole cumin and coriander seeds, added one extra 15oz can of tomatoes, and did half coconut milk/ half cashew milk with one tablespoon of rice vinegar at the end.
Perfect! Glad you enjoyed!
Lovely dish, it’s become a staple for my household. I actually do an accidental variant. Instead of cumin I added cinnamon due to a lid switch situation with my spices. It’s actually delicious and I add cinnamon everytime! I also like it hot so I use a bit more cayenne.
That sounds great! Glad it worked out well 🙂
This is the most cozy, flavorful, and comforting soup. Highly recommend serving it with naan or chapati to take it to the next level,
So happy you loved it! And YES love it with naan, too 🙂
What a delicious recipe. I doubled the spices as many people recommended and used red lentils – fabulous. Next time, I will top with some baked tofu or mushrooms for an added protein boost. I served over brown rice and with a squeeze of lime over the top really gave it a wonderful pop. Thank you Ambitious Kitchen – I can’t wait to try more of your recipes.
Perfect! Love the idea of adding tofu or mushrooms 🙂 glad you enjoyed!
My son loved this soup on a rainy day here in Amsterdam. I subbed peppers for carrots and celery, I also made homemade crushed tomatoes (soo easy) and used Oatley milk instead of coconut since this is what we had. The whole pot was gone by the end of lunch. Next time I will make a double portion so I can have my son take it for school lunch.
Perfect! So happy he enjoyed. Such a nourishing lunch or dinner!
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Delish!! Made the recipe exactly as it and it was creamy, perfectly spiced, and filling. I’ve been looking for more vegan recipes with a good amount of protein and this fits the bill. An easy fall soup that isn’t chili!
This is SUCH an easy recipe to whip up and BEYOND tasty! So much flavor and the coconut milk makes it nice and creamy. I love toasting naan in the oven for a few minutes and then dipping it in the soup! Easily one of my favorite Ambitious Kitchen recipes!
Love that idea! So glad you enjoyed 🙂
I made for the 1st time tonight. It was pretty good! It did get a little thick when done. So I added reg. unsweetened coconut milk. Next time I will put the lid on while it’s simmering…maybe that will help keep some moisture in. I will make this again for sure!
Perfect! Glad you liked it!
I made this with a red pepper instead of a green pepper and diced tomatoes I stead of crushed (because that’s what I had in the kitchen!) and it was SO tasty. I had to cook it longer to get the lentils to soften. I will definitely make this again!
Perfect! So glad you enjoyed!
This recipe made such a creamy delicious soup although I had to use dried cilantro, and I didn’t have ground coriander. I loved the hint of coconut from the coconut milk. I used low sodium tomatoes, and no extra salt was needed because of all the flavorful ingredients.
Perfect! Glad you loved it!
Made this last night and we loved it! My lentils took forever to soften, but it was worth the wait. I didn’t have green peppers so I did what another reader suggested and used a can of chili peppers. It was just enough kick to be awesome. My canned tomatoes were chunky so I did use an immersion blender to puree a bit of the soup before serving. Had leftovers for lunch today and it was even better! Thank you! (PS– I recommend a side of socca bread.)
Perfect! So glad you enjoyed! And a side of socca bread sounds delicious 🙂
This was delicious! I only had diced tomatoes and it still turned out great. So easy to prep and so filling. My 11 month old LOVED it as well! Win win 🙌🏼
Perfect! So happy to hear that!
This soup had great flavor! However, the lentils did not take 20 to 30 minutes to soften. We ended up putting the whole recipe in our instapot for about 15 minutes after cooking 45 on the stove and then they were perfect. I had used brown lentils. And I don’t believe they were old. Sometimes I think if salt is added to the recipe this causes the beans not to cook as the recipe states. But it was very tasty!
So strange, for brown lentils, typically cooking time is 15-20 minutes according to most producers. I wonder if your heat was too low or if perhaps the lentils were older than you thought.
This soup is AMAZING. I’ve made it so many times because it is so warming, nourishing, and filling! It also makes a lot of soup, so I always have at least one bowl for lunch the next day! I usually have to cook the lentils for closer to 40 minutes and add extra salt, but otherwise the recipe is perfect. It’s especially good with naan!
Made this on a snowy day and it was perfect. The creamy addition of the coconut milk was perfect on top!
DELICIOUS. THANK YOU VERY MUCH. VERY WELL EXPLAINED. THIS IS ONE OF THE BEST LENTIL RECIPES THAT I HAVE FOUND ON THE NET.
Absolutely! Glad you loved this one!
This soup is so flavorful and filling! I made it without adding salt so that I could share it with my 6 month old son and it was a hit with the whole family! I’ve also made it and added ground turkey that I needed to use up before it expired and that also tasted great and made it very hearty.
Perfect! Great idea to add some extra protein, too.
This is a great soup! Perfect for meal prep for lunches. Next time I’m going to add a little broth to thin it out a bit – it was slightly too thick for my taste.
Perfect! Glad you enjoyed 🙂
Just Vegan recipes please. Thanks so much’
Hi! You can find all of my vegan recipes here 🙂
Delicious!! The flavors are wonderful, I’m getting some Naan bread as well.
Thank you!!
Love it! Glad you enjoyed!
I’ve made this recipe too many times to count! A staple in our house. It’s even better leftover!
This is my favorite recipe of all-time. It is so adaptable. If I don’t have green peppers I use red. If I have too many carrots I throw them in. I have used all lentils and it good no matter what. If it is thick I put it in a wrap and when it is thin I eat as soup. You literally cannot get it wrong. Today I used fresh tomatoes from my garden. It is delicious and so healthy. I have shared this with several friends! A winner!
Omg best review EVER 😍 I’m so happy you love this one so much! Never thought of putting it in a wrap–such a good idea. Thank you, Carrie!!
My lentils did not cook through either. Maybe I was supposed to cover my pot while they simmered?
So much flavor yet so simple to make!
Right?! So glad you enjoyed it!
Made this yesterday as part of my freezer/meal prep. I didn’t have crushed tomato so I used diced and just mushed them up a bit before adding (I am sure you could easily pulse in food processor too for even consistency). I only had regular coconut milk in the pantry so I wound up trying it out and it worked totally fine (I like my soups thicker anyway!) Very easy recipe and most times you can shop your pantry without having to go to the store. Will be keeping this one in my regular rotation.
This was delicious! I used red lentils, my favorite. Will definitely make this again.
This soup is delicious! I followed the recipe exactly and enjoyed every bite!
I’m so happy to hear that, Meg! Thank you!
This soup is beyond delicious!
Not a fan of coconut milk. Any substitution?
Unsweetened almond milk should work alright I think! Probably wouldn’t recommend drizzling it on top, but it should work to make the soup creamy 🙂
I haven’t made this, yet but it sounds delicious and is on my to-do list. Thanks for so many great recipes.
Thanks, Debbie! Hope you can try it soon 🙂
I decided to make this soup today as an alternate to my usual lentil soup recipe. I am so glad I did! It is so flavorful!!! I did have to add about a cup of water throughout the cooking process, since the lentils took a little longer than 20 minutes to cook. I hit it with the immersion blender at the end and it was the perfect texture. Thank you, Monique, for so many delicious recipes! I made your tofu and cauliflower curry this week as well-a favorite in this house!
Aw thank you so much, I’m so glad you tried and loved this one + the curry, too! ❤️
Wow this is seriously delicious! Won’t change a thing 🙂
I’m SO glad you loved it! Yay!
Can I used canned lentils or Should it be dried?
I’d recommend using dried lentils because they absorb all that delicious flavor as they cook. If canned is all you have, they’ll still work but the soup may be a little bit more brothy because the lentils won’t soak up the liquid. Still delicious though!
Very, very good! I made this mostly as directed – I had only petite diced tomatoes on hand, not crushed tomatoes. With a little bit of tomato paste, they actually worked out fine. I also added a cup of chickpeas, because why not? I did have to add some water to it while it was cooking, maybe 1/2 cup or a little more. Overall, I loved it and will make it again.
The best! So glad you enjoyed this recipe 🙂
Easy and quick to make – delicious and filling thank u again Monique x
Hello,
I am following you for some time now, I find your recipes very interesting, I saved a couple of them, but somehow I cannot get passed of the system of measurement. In the part of the world I am living we don’t use cups, we use grams. So it is very difficult to follow a recipe with cups as a unit to measure. It would be so helpful if at least you put ounces in parenthesis (in general for your recipies) then I can convert it in grams with the help of internet. How much grams or ounces for the lentils, please? I want to make this recipe, it looks tasty and healthy. Thank you for your wonderful recipes! 🥰
Paulina
Hello, again,
I made this recipe today and it turned out great, very delicious. I aproximated the quantities, and with this kind of recipe one can adjust to its own preferences, and still turnes out a great meal. I made that suggestion with ounces (if not grams) because for cakes, desserts, it’s no room for aproximation, in order to get a well made dessert. I hope I didn’t upset you with my comment above.
Thank you very much for this delicious recipe! 🥰
So delicious! We topped with Greek yogurt and hot sauce. Sided with some garlic bread and enjoyed on a cool, rainy day in April.
This was absolutely delicious. Thicker than I expected (more like a stew) and my lentils (brown) took longer to cook (about 45 mins) but overall really easy and super tasty.
Perfect! I am so glad this recipe turned out great for you and you are loving it 🙂
The flavor of this soup was excellent, however, I used the only Lentils kroger was selling, Goya Lentils masoor dal and cooked them longer than your suggestion and still crunchy.. did I just use the wrong kind of Lentils? So disappointed in that, but definitely not your recipe!
Hi Kelly – I am SO glad you loved this soup, but I am sorry the lentils did not cook correctly for you. How long did you cook them for? I recommend green or brown lentils as they tend to work best in soups and such! Hope that’s helpful!
Been making this for a few years now- it’s so delicious! As the main dish or even as a side with a protein. I use full fat coconut milk & red pepper and it’s perfectt.
Absolutely! Glad it’s a favorite 🙂
Just made this Tomato Lentil soup. Very warming delicious on these cold winter days and nights. 1 pot, easy to make is a big plus. I got organic lentils, love the coconut milk and some veggies, green pepper + cilantro. Enjoying it with a salad and sourdough bread for dunking.
Absolutely! Glad you enjoyed 🙂
We loved this soup! Only change I made was doubling the green pepper and adding spinach. I used full fat coconut milk. It was very thick and perfect for scooping up with rustic bread.
Perfect! Love this with a side of bread for scooping 🙂
I loved this vegan stew! To make it a bit hotter I added jalapeño, ginger and smoked chipotle powder, I added a little lemon juice to make it brighter tasting.
Love that! Glad you enjoyed!
Yum! I did soak my lentils overnight, and used an immersion blender and added some broth to thin it out. I’m glad I meal prepped this for the week!
Perfect! Such a cozy meal prep lunch or dinner 🙂
Have you tried using basil instead of cilantro?
I haven’t, but feel free to try it out!
Great recipe! I modified to use fresh tomatoes (roasted in the air fryer and blended) and red lentils. Topped it with chickpeas and cheddar (nom vegan) and it was AMAZING! Found the spice mix (&quantity) to be just right. Thank you!
Love that! Perfect lunch or dinner 🙂