Reviews for Vegan Red Lentil Soup
Fabulous! The coconut milk adds that extra 'something'. I had been making a red lentil soup before, but this trumps it! I did use a sweet potato instead of carrot, and seasoned with cumin, curry powder, ground ginger and cayenne. Omitted the fenugreek because I had none. Added about 4 cups of water.
This soup is one of the best soups I've ever made. If you like Indian food, you should make this soup. My boyfriend usually hates soups but he loved this one. I didn't have curry powder so I used the paste instead and I was not familiar with fenugreek seeds so I did not use it but I thought it was still fantastic! I'll try to find it and use it next time. Thank you for this recipe!
this soup should be renamed: Thebestsoupintheworld!!
This is an easy, delicious recipe, which can serve as a base for root vegetables in addition to butternut squash. I have tried variations with combinations of parsnips, carrots, turnips, beets, potatoes, etc and they are all good. The red lentils take so little time to cook that I add them at the end, and that way the soup is not as mushy. I think the name of the soup is a misnomer as the squash, not the red lentils, dominates. I call this soup Butternut/Red Lentil soup.
I did not have fenugreek seeds so I left them out and I used a sweet potato in place of the squash. This was delicious with a very unique flavour. I would highly recommend it. It was also very easy to make. Thank you for posting the recipe.
This was really really tasty with an an added splash of hot sauce. It turned out really thick more like a porrage then soup. We served it over Quinoa.
Wow--this has to be my most favorite soup ever (and I'm not even a vegetarian)! I did use the entire can of coconut milk and the entire can of tomato paste, no onion, and chicken broth instead of water.
This soup is delicious! I did a couple of variations according to reviewers and had to improvise with what I had on hand. First off, I used a whole can of light coconut milk but did not increase the water, but decreased it to about 1 1/2 cups. I used acorn squash as I didn't have butternut. Another reviewer mentioned using fennel as I also did not have fenugreek. I tried fennel but will probably leave that out next time. Also, instead of tomato paste I used a can of diced tomatoes, added gharam masala and cumin in addition to the spices listed in the recipe. I love the spice and coconut flavor. Thanks for sharing!
Sorry, but this soup just wasn't for me. I was going to rate 3 stars but since my husband said it was ok I'm giving 4 stars. I used organic chicken broth instead of water, other than that I followed the recipe exactly as is. I don't think I will be making this recipe again.
Wonderful recipe. I've prepared it twice and will undoubtedly prepare in again and again. I deviated from the recipe slightly each time. The first time I used lite coconut milk, chicken stock (instead of water) and forgot the nutmeg. The second time I used regular coconut milk, added some mushrooms and cauliflower and remembered the nutmeg. Both times I used olive oil and green lentils, because that's what I had on hand. It was delicious both ways. In my opinion, the added mushrooms and cauliflower did not improve the recipe, but did not harm it either. I thought it was equally good with lite coconut milk, so in the future, I'll regularly use the lite rather than whole coconut milk. Also, using chicken stock instead of water may have marginally improved the taste, but of course it is no longer a vegan recipe. In the future I will make it with red lentils, as the recipe calls for, but expect that would merely change the texture more than the taste.
This is by far my favorite soup. I followed the recipe exactly except I added a little more liquid. The soup is packed with flavor and so easy to prepare. I have many requests for the recipe.
I added the whole can of coconut milk, but otherwise followed the recipe. Great vegan meal with lots of taste! I will for sure make this again. I may try sweet potato or another kind of squash next time.
Awesome recipe! It's a keeper at our house!!
This soup was AWESOME!!!! One of the best soups i have ever had. I love to try new foods and this i have already made twice. 1. because it was so good and 2. because the recipe calls for almost half of each ingredient. I loved it. it was perfect too since it is dairy free. as a nursing mom i am always looking for dairy free receipes since my little once is allergic. If you are at all hesitant...try it! it is worth the time. i had to simmer for more like an hour and added a cup extra liquid. i used chicken stock to add extra flavor but it would be perfect w/ water since there is so many other flavors going on. i also used my immersion blender at the end to blend it up i would recommend that. Enjoy.
This recipe takes soup to a whole new level for me. The use of coconut milk instead of cream is brilliant, and its fragrance perfectly compliments the squash and lentils. I halved the coconut milk, added more water with vegetable broth powder (2 cups) because I like a thinner soup, and the rest stayed the same. I grate my ginger (the thicker slice side of the grater) for nice crunchy ginger.
I used a whole can of coconut milk, doubled the tomato paste, added a veggie bouillon cube and cinnamon, and it was absolutely delicious! It has the taste of a koorma sauce, which I've really craved since becoming a vegetarian. We ate it as a soup, but I could imagine it with rice... but be careful, all the lentils make it VERY filling!
At the end I added a little bit more spice and some sugar to make it more sweet and spicy, but it's a perfect base recipe that you can take and make it to your own taste.
This soup is killer!! I added a vegetable boullion cube, a jonagold apple and extra spices and it was perfect as a main dish with sourdough bread for dipping. Yum!
This was a big hit with the kiddos. I was out of peanut oil so I used coconut oil and a little sesame oil instead. Sub'd fennel for fenugreek and sweet potato for squash since I didn't have them on hand and squash is out of season right now. I had low fat coconut milk so I used the entire can. I still needed 2 cups of water though even with the increase in coconut milk. Delicious!!!
I love this soup....I've made it about 3 times now and it is creamy delicious and feels so good going down to me it feels like a healing kind of soup. Thanks so much for this recipe!!!
This soup is AWESOME!! I will make this again and again. I used fresh young coconut meat and its water in a blender to make the coconut milk. I didn't have fresh cilantro, so I used fresh mint and parsley instead. Thank you for the wonderful recipe.
I thought this was good, but not as spectacular as some of the reviewers made it out to be. This makes a very thick soup and has a unique flavor. If you like squash and cilantro you will probably like it. It tastes better fresh and isn't nearly as good as leftovers. I made this mostly according to recipe except without fenugreek seeds which I couldn't find. Also I used a whole can of lite coconut milk. My roommate thought this was good but not substantial enough for a meal.
Hearty and warming, a fantastic vegetarian/vegan option. Very flexible and welcoming to adding pretty much any vegetable you want. Excellent!
Loved this soup! And so did my family (including the 1 and 3 year olds) But we had to make a few adjustments. I pre-roasted the squash (since I was also making baby food that day). The lentils needed a much longer cooking time, and had to keep adding water along the way. Since cilantro is such a delicate herb, I added that after the cooking process (as I do when I make Tikka Masala). I also had some fresh mint around, so I added that... yum! It still needed a little something after all was completed according to the recipe - acid. So I juiced one lime and added that in, too (I had doubled the recipe for leftovers... which were even better than the fresh, of course!). Perfect. I will be making this again. There are lots of ways to augment the recipe. I love that it's vegan. Thanks!
This soup is delicious. My entire family enjoyed it. I did not use cilantro or fenugreek as I didn't have any on hand. I used my whole butternut squash, which was more like 2 cups (maybe more) added extra lentils and used the entire can of coconut milk (it's the kind of leftover I will not use in time). That said, I added a little extra water...and what really made this dish for me was adding a two big spoonfuls of apple preserves from a local farm- its chunky like chutney and it adds the best mix of flavor to the curry and ginger, with a sweet hint of apple. Yum! Blended it all in the blender to make creamy.
This was ok, followed others suggestion about the sweet potatos, that was probably the best part. Definitly better the next day, and be sure to use good curry powder!
I'll admit, I didn't make the recipe as vegan, but it's delicious! I used chicken broth instead of water and substituted garam masala instead of curry, because I don't like curry. I cooked this in a slow cooker for several hours, and it's wonderful.
I made this for a dinner party that I hosted. It smelled great, tasted great, and there wasn't any left by the end of the night. I prepared it according to the directions, although I added a little extra red pepper. Put it in the crock pot on warm and served it over rice. It was fabulous!!
I thought this was really good and filling. I had cooked butternut squash so I used that. I also used a whole can of coconut milk because I like it & what as I going to do w/ half a can???
Just a question of personal taste. I was looking for a homier version. I was not crazy about the ginger.
I didn't have coconut milk but a can of coconut water, which I used and added a sweet potato for thickening. Wonderful soup, next time I'll make sure I have the correct ingredients. I'm not a vegan so I added some grated cheese to the bowls. Thank you.
As a new vegetarian - this makes me wonder why I ever ate meat!
Used everything except the fengu seeds
Added shredded carrots and tofu, 1/2 tsp cumin, splash of lime juice. Better on day two.
reminds me a bit of the thai soup tom-ka. i used a bit more cilantro, because i adore it, and served it with freshly chopped cilantro on top and a scoop of plain greek yogurt. yum!
Very good! Very flexible. Great on Basmati rice.
We made this soup for a church fundraiser and it went so fast! People loved it. I couldn't find the fenugreek seeds, so I left them out, and I don't think it suffered much. It still came out extremely tasty. People asked for the recipe.
This recipe is excellent and has beautiful flavor. My only word of caution is to half the lentils unless you want to have to keep adding liquid and thus, spices to compensate. Like other reviewers, I substituted sweet potato for the butternut squash since I already had it on hand, and substituted one cup of vegetable stock for one of the cups of water for some extra flavor. Delicious!
This is excellent. I did it in a pressure cooker at less than half the time and it came out great. I used a whole can of coconut milk because of that. I have recommended it to everyone. Healthy too! Also go easy on the paprika if you're using hot curry.
I followed this recipe exactly except for subbing yam for squash, and adding sauteed mushrooms as other reviewers suggested. It was quite good, though not as tasty as I thought it would be. Definitely needs more liquid added to it as the lentils soaked up a lot of it and it had the consistency of a stew rather than a soup.
I don't write many reviews, but this soup was amazing! I have already made it twice and will certainly make it many more times.
I had to try this recipe. I was disappointed. All the strong spices practically cover the real delicious taste of lentils; would be quite enough to use 1-2 spices and more veggies. Too hot and spicy for me and not suitable for my weak stomach.
Great recipe, very versatile. We used approx 1 cup of strained tomato instead of tomato paste. Also, we used a full can of coconut milk instead of a half can. This is great as a soup, or remove some liquid and make it a coconut lentil curry served with basmati rice.
Didn't change a thing- one of the best recipes I've ever made
Was really good but did up the curry powder for our liking. Came together so easy and happened to have everything on hand. Added about a handful of fresh spinach chopped and about 3 mushrooms. Would definitely make again.
I made this tonight and it was delish. I didn't have fenugreek seeds, tomato paste, or curry powder and don't like the taste of nutmeg in soups, so omitted those items both otherwise made it as written and enjoyed it over cooked brown rice. I can't wait for lunch tomorrow so I can eat some more. Thanks for sharing!
Delicious and easy! Ingredients are usually in the pantry. I've made this 3 times in a month and passed it on to several people. Added fennel and cumin seeds (along with fenugreek) for more aromatics.
For the most part, this is a great recipe. I made no changes initially but was forced to during the cooking. I made it as written but found that it needed more liquid to be added and I used the other half can of coconut milk. The curry powder i used is a red curry powder made by mccormicks. I didn't have any fenugreek so I added a tsp of Greek seasoning instead. I cut my squash fairly small. About 3/4 inch cubes and I had to cook it15minuts longer than the recipe called for. I also felt like needed a bit more of something so I added two tsp of "better than bullion" vegetable base. The vegetable broth really made the dish. I like my lentil soups to have a little lemon so I added a tbsp of lemon juice. Overall this was really good. Thick and filling. Great for my winter meatless Mondays. I will make this again. Be aware if you like your lentils to still be whole, this long simmer turns them into mush. Personally I like this but if you don't you should maybe partially cook the squash for 15 minutes or so before adding the lentils
This was my first time cooking lentils so I'm no expert but it was REALLY. GOOD. Thanks for the recipe :)
Fantastic recipe with lots of flavor. Had to go out of my way a bit to get the proper ingredients, but it was fairly inexpensive and definitely very flavorful. I followed the advice of others on here and added portabella mushrooms, which were very good, but I wouldn't say are essential. I couldn't seem to find fenugreek seeds at my local grocery store, but I found fennel seeds and bought those instead, thinking that they sounded sort of the same so maybe they were the same. Regardless, the soup turned out great and I highly recommend it.
I just have one piece of advice....add extra water (or broth) if you want this to be a soup, otherwise it will be more like a lentil stew.
Totally delicious, with room for modification. I added mushrooms as other members suggested and they are a welcome addition. I will be making this again and again.
I made this soup yesterday. I tried to follow this recipe as closely as possible in the ingredients. I did have to substitute asafetida for garlic (due to my garlic allergy) and ground ginger for whole (what I had). I ommitted the cayenne (my husband doesn't tolerate too spicy hot) and regular pepper (I don't use that in my cooking). I steamed the squash first and mashed it before adding the lentils. I had to use half the amount of coconut milk because that is what I had. As others mentioned, I had to add more water till the lentils were done. Anyways, my modifications were slight. I was so proud of myself for making something that finally tasted like true ethnic Indian-like cuisine. My husband loved it and told me to make it again. I would like to try making it again omitting the "pinch of" this and that just to save on pulling out ingredients. But I love how subtle all the flavors are and how well they go together to make a delicate, slightly sweet whole. We served it with buttered quinoa. Thanks so much for sharing this one. I will be checking out your other recipes.
Really good. But I didn't know what fenugreek seeds were so I substituted cumin seeds - b/c that is used a lot in curry style cooking - I liked that the soup and just the right amount of spice - not too much and not too little - I think if you don't have butternut squash you could easily just used cubed potatoes as well. Although, I used the squash and I really liked the color. Also, I had to use a full can of coconut milk b/c it simmered up all the liquids very fast so I just pour the whole can in. Thanks for the recipe - I may make again :-)
Like other readers have posted, this is an awesome versitile recipe. I pretty much followed this with a couple teen exceptions. I put in a Tbls of curry... ooops! But it was DELISH! Glad I did! I also had a bag of spinach I needed to use up so I shredded it and tossed it in. I used a bag of frozen organic squash and made this recipe in my crock-pot. I cooked it all down on low about 5 hours, then used my immersion blender to semi-puree it.
What an delicious soup! I didn't add fenugreek or tomato paste- didn't have them. I also upped the curry spice and served it with a dollop of chili garlic paste on top. Perfect for a cold winter day. Will definitely make this again and again.
Great soup. I used canned sweet potato puree instead of the squash because I had it on hand. I will make this soup again and again.
Awesome recipe, the squash tastes amazing with the coconut milk. Took some of the other reviewers advice and used two cups of chicken stock instead of 2 cups of water (of course, it wasn't vegan). Also, I didn't have fenugreek so used fennel seed and it was delicious! I should have used more. I want to try fresh fennel next time, too. Also, I added the cilantro in at the very end instead of cooking it the whole 30 minutes. Gives it a nice fresh flavor.
We have a local Bistro that serves Australian Lentil Soup, I have been searching for a recipe for several years by that name! When I came upon this recipe, I made it the following day, substituting sweet potatoe for the squash, I also added more broth. It was delicious, and everything I was looking for in a recipe. The flavour is wonderful!!
I loved this recipe! I made about 36 servings (since it was for a large number of people) and it still turned out wonderful. I didn't add any cilantro (personal preference) or fenugreek seeds, but I did add a bit more garlic, ginger, cayenne pepper, nutmeg, and cumin...also, I used green lentils instead of red. It had a great flavor and I'll definitely be making this again in the future.
Very GOOD lentil soup. I was impressed that it came out so well and it's an internet recipe. I really expected it to taste bland and awful but it was the best homemade soup I have ever made or tasted. I substituted with potatoes instead of squash and had to add a lot of extra water as the soup was thick. I didnt have any cilantro so I omitted it and I used powdered ginger instead of fresh. My husband went CRAZY over this soup.
We make this at least once a month in the winter, SO DELICIOUS!!!! I always double it, add a can of drained diced tomatoes and a bunch of kale chopped small. I also use chicken broth instead of water. I've used sweet potatoes and butternut squash and both are good. Do yourself a favor and MAKE THIS NOW!!!1
This was very tasty and healthy. I blended all of it at the end. My husband did not like it as much as I did, but then he is not a big fan of coconut milk.
Exquisite! I always make large quantities of soup so I quadrupled most/all ingredients in this recipe. Only changes I made were substituting acorn squash for butternut, and vegetable broth for water, cause it all looked just about right as written! Oh, and I didn't have fenugreek so I added a little maple syrup, which I read resembles fenugreek in taste and fragrance. I let it thicken and served it over rice; the whole family loved it . What a great recipe!
I had all the ingredients on hand except the squash and fenugreek. I substituted sweet potato and a pinch of dry mustard for those missing ingredients. My whole family loved the soup. I will definitely make this again!
I allowed this lovely recipe to get really thick, then ate it with pita chips. So yummy!
This is a wonderful soup. Like others who have posted, I did have to add extra water. At the end of cooking, I took a cup of the soup and blended it and then returned the blend to the soup pot to make the soup creamier. Thank you for posting this recipe.
Absolutely amazing! Great winter dish for a small gathering! The only thing I did not add was the fenugreek seeds. Could not find them. Also, add a lot of salt to bring the taste out more. Other than that I 100% recommend.
this soup is fantastic! i upped the cayenne pepper and garlic and used stock instead of water, but other than that i left the recipe as is. delicious! i gave the recipe to my mother and now all her friends want it too.
Wow! I absolutely loved this soup. I made the recipe exactly as written. I served it topped with toasted coconut, some cilantro and chopped green onion. It was so creamy and hearty! I'm already looking forward to the leftovers for lunch tomorrow.
I also used a full can of coconut milk, and I didn't have tomato paste so I substituted half a cup of leftover marinara sauce. The soup turned out DELICIOUS and I will definitely be making it again!
Sooo good! Even my toddlers liked it. My husband doesn't like onion, so after sauteeing, I cooked the sauteed ingred along with the water and squash, then pureed this portion and added the rest of the ingred. He loved it. What a thick and delicious soup! Thanks for this recipe.
This is an awesome recipe! I omitted the fenugreek and added a pinch of cumin. I also substituted a sweet potato for the squash and used brown lentils instead of red. Delicious!
A unique and delicious taste!
This was amazing! I wanted to use the lentils I had in the cabinet, so I typed that up and landed on this recipe! I was amazed at how different this was for me to cook. I did not have coconut milk but had sweet condensed milk, no fenugreek seeds but I had sesame seed oil, and I used tarragon and parsley because I had no cilantro. I like to substitute where I can and with this on it made no difference. I used another reviewers addition with coconut oil, and in the first step when i was browning the onion, garlic, ginger, I added cocnut flakes and some green pepper. Again this was amazing and I will make it again for sure, my picky girlfriend liked it as well! I served it over rice, with a little cheddar on top, sliced avocado, and Naan Bread. Perfect meal!
Wow this is a fantasticaly flavorful soup. Didn't have fenugreek, so I went without. Delish!
I made this exactly the way the recipe was written. For me, this didn't have enough liquid. So, I had to add water and vegan no chicken broth to it so the lentils and squash would cook. I nuked the squash beforehand to make it faster. It became so thick I was afraid the lentils wouldn't cook. In the end, it was delicious and such a vibrant color you knew it just had to be good for you.
this soup was rich and i could only eat half a bowl. i'm not sure if it was to my liking. my boyfriend said it was good though. i didn't add the fenugreek seeds or cayenne pepper. maybe those are the ingredients that make the soup? i don't think i'd try it again. thanks for the recipe though.
I had to add more water as it thickened before the lentils and squash were fully cooked but otherwise a really nice thick soup, very tasty.
I made this soup but made a few changes for my family. We like things a little more complex and spicier. I upped the spices, I substituted this pumpkin for the butternut squash because I had so many from my garden (it is similar tasting). Then I added 1/2 cup of peanut sauce and a large pinch of saffron. I blended all in the pot with an immersion blender. Everyone loved it and insists I make this again.
Best vegan soup recipe I've eaten so far. I used Kabocha squash instead and the final product still was a hit. I served it with some bread and it was quite perfect. Excellent and unique taste. You can even serve with some hot sauce for a little bite. Great stuff!
No changes. Very good, simple. Good for all ages.
Amazingly flavorful, easy, all-around delicious soup! I have made this several times, for vegetarians and non-vegetarians, and it always gets rave reviews. I’m not familiar with fenugreek, so I leave it out, and I’ve used canola and olive oils instead of peanut, with great results. You can’t go wrong with this one, enjoy!
This is a pretty good recipe, I had to cook my soup about 45-60 minutes. It could've cooked even longer.
This soup is really nice! I substituted the water for chicken brother and added about a tablespoon of cumin and curry powder (I like it spicy). I also added a bit of chili sauce and the juice of two limes.
I would give my adapted version 5 stars. Use veggie stock instead of water. Add more veggies, celery, mushrooms, carrot and red pepper. Use WAY more curry powder, I use a Tbsp of Garam Marsala and Siracha.
Delicious and easy! (Cutting the squash is the
This recipe was excellent! I am not a vegetarian, so used chicken broth instead of water. Also used Trader Joe's light coconut milk (the brand does matter). I think those were the only changes that I made.
Delicious even without the curry powder (my husband hates it). A definite keeper. Very creamy and hearty.
Great recipe. I made it with buttermilk instead of coconut mild (okay, not vegan now), for a less sweet, more tangy flavor. Also added carrots and substituted acorn squash for butternut. This all worked out fine.
This recipe was pretty good. I made it twice, the second time all I had was Tom Kha Gai soup in a can (instead of a can of coconut milk) which is a Thai coconut milk based soup with a hint of lemongrass. I got the can of soup from Whole Food and I've got to say, it made this recipe TO DIE FOR. It's great with or without the butternut squash too. Thanks for posting it.
Great soup, all the flavors come together nicely. Might increase the fenugreek seeds next time to bring out more flavor or use the powder. A nice soup to experiment with, as others have mentioned, but also delicious just as written. Will definitely make again. Thanks!
Subbed 5.5 oz of tomato juice for the tomato paste, which I didn't have in the house, and used veg. stock instead of water. Lentils and squash were soft in 30 min. Had an excellent flavor, was a hit with the whole family including my picky two-year-old.
I took stock in some of the suggestions made by other users by utilizing chicken stock instead of water (4 cups of it), increasing the tomato paste to 5 Tablespoons, Squash to 1 3/4 cups, using one whole can of coconut milk and finally adding 1 teaspoon of Red Chili paste to boost the heat a little bit. This is definitely one of the best soups I have ever made and will do so again and again!!
AMAZING! I agree that it's worth going to the store, right now, to get the ingredients for this! I took other reviewers advice and used a whole can of light coconut milk, some extra broth and then used the immersion blender to smooth it out a little. This is definitely a keeper and going into my list of favorite soups!
This is one of my family's favorite! I make it regularly and there are never leftovers! It's like dessert for dinner! I do make a few changes. I cook the lentils and squash with the other veggies in the broth (2.5 cups) until tender, then add the coconut milk and tomato sauce at the end. Delicious!
This was very delicious and got better after it sat in the fridge for a day. I used a combination of lentils (red and green) and a sweet potato instead of squash because it's what I had on hand. In addition, I added about a teaspoon of coconut sugar (honey or sugar would work, too) - just thought the sweetness would add some dimension to the soup.
This is absolutely my go to stew recipe. My friend's mother found it and shared it with her son who shared it with me! I make mashed potatoes (unfortunately they are not vegan) and serve this over top. It makes it so much more wonderful. I use maharajah curry powder which has saffron in it and it is AMAZING! This is our New Year's Day Dinner!