"I made up this fusion recipe one night when my friend came over. It is a creamy, delicious soup." — LABELLECHEF
Watch video tips and tricks
minced fresh ginger root
dry red lentils
butternut squash - peeled, seeded, and cubed
finely chopped fresh cilantro
1/2 (14 ounce) can
salt and pepper to taste
Run, don't walk, to buy the ingredients to make this! This is the BEST soup I've found on this site! I used sweet potato, instead of butternut squash and used a whole can of LITE coconut milk, which reduced the calorie count substantially. As a result, I also upped the amount of water by adding another 1 to 1 1/2 cups and adjusted the amounts of tomato paste, curry, black pepper, and cayenne. Oh, and lastly, since I needed to use them up, I sauteed some portabello mushrooms and threw them in as the soup cooked. WOW! So glad I did, since they were a great addition - I'll add them to the ingredient list when I make this again, and I will definitely make this again. (Did I mention I LOVE this soup?!) I didn't quite understand the reviewer who claimed they had to halve the cayenne pepper amount and it was still too hot. Huh? It only called for a pinch. Anyway, THANKS a MILLION for this recipe!
I did not care for this recipe. When I first saw the list of ingredients I knew the soup would taste different from most, but thought it might be good in an exotic sort of way. It isn't. The combination of ingredients make for a very strange tasting concoction. It didn't even smell good while it was cooking.
I'd give this recipe a 3 as written and a 5 with my changes. I used 3 cups of chicken stock in place of the 2 cups of water, as I found it to be too thickonce cooked. I also used about 3/4 can of coconut milk, 1/2 tsp cumin, 1/8 tsp of cayenne and 1/8 cup of fish sauce in addition to the other ingredients. I didn't have any squash on hand, so I used sweet potatoe instead, which I prefer anyway. In the end this turned out perfectly. My 8 yo dd asked for seconds and dh requested that we serve it at our next dinner party. I'd call it a hit!!
I generally do not rate a recipe I do not follow completely. I'm reviewing because this recipe seems so versatile. If you do not have everything in your pantry, make this soup anyway! This has a wonderful flavor and I was very apprehensive as I did not have coconut milk. I substituted Soy Milk and Vegetable broth instead of water. I also omited fenugreek seasoning as I'm not familiar with this spice. The soup had a great flavor without any salt. I added mushrooms as other reviewers suggested and I think the squash adds a lot to this dish. Will use this recipe often. Thanks for the post!
This is absolutely my favorite soup EVER! So amazing, I cannot even describe it in words. I agree with the review who said RUN (don't walk) to get the ingredients to make this incredible soup! I made a few changes, but nothing too drastic. I used potatoes instead of squash, fennel seed instead of fenugreek, green lentils instead of red (what I had on hand), and pureed about half the soup at the end for more body. Because of this, I ended up adding about 2 more cups of veg broth, and it was the perfect consistency. I also only used a couple tablespoons of coconut milk because I didn't have low-fat (couldn't justify using so much full-fat!), and it was still very creamy. Absolutely AMAZING lentil soup!! I don't know if I can ever try another because I fear they will all pale in comparison to this. It's top-notch restaurant quality--and SO easy!
Excellent. I was looking to recreate a red lentil soup I tried recently, and had no idea where to begin, but this recipe seemed to have the flavors I was looking for. I skipped the fenugreek because I didn't have any, added shredded carrots, yellow potatoes, celery, lime juice, and extra curry, and garnished it with cilantro, toasted coconut, and lime zest. We had it with cubed chicken tonight, but I would definitely consider serving it vegan as well. Thanks for the recipe!
i loved this soup. it was easy and delicious. i roasted the squash in the oven and then pureed it before adding it to the soup, this made for a delicious, creamy spicy soup! delish!
Very good - very forgiving/flexible, too. I subbed cubed potatoes for squash - delicious. Used garam masala/cilantro powder/cumin powder, and some turmeric powder. I will definitely be making this again. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Red Lentil Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 131
See how to make a hearty, healthy, and flavorful vegetarian soup.
See how to make a simple, traditional Greek lentil soup.
See how to make a traditional Lebanese lemony lentil soup.