Last Updated on December 17, 2024 by Christin Gillespie
This Vegan Moroccan Red Lentil Soup recipe is vibrant in color, packed with nutrition, and full of flavor. Sweet carrots, fluffy cauliflower, and protein-rich red lentils, get pureed with tangy coconut yogurt and Moroccan spices. It’s a cozy and healthy vegan soup recipe that will nourish you right up!
Whether it’s soup season or not for you, I’ve got an irresistible vegan red lentil soup recipe for you! Oh and if you’re new to lentils, you’ve come to the right place!
This Vegan Moroccan Red Lentil Soup recipe checks all the boxes when you’re looking for a healthy, flavorful, and cozy meal. I will be the first to admit that this Moroccan soup is a tad untraditional from the rest. The reason is that we’re replacing the coconut milk with coconut yogurt. Yes, there’s a difference between the two and it’s not a typo. However, if you’ve only got coconut milk, you can use that, but please use full-fat & unsweetened if you’re going that route.
Regardless if you use the suggested coconut yogurt or not, this red lentil soup is full of Moroccan spice at every warming bite!
Why You’ll Love This Vegan Moroccan Red Lentil Soup
- Loaded with Moroccan Flavor: With the addition of sweet vegetables, as well as Moroccan spices, this vegan soup recipe is perfect.
- Quick & Easy: This red lentil soup comes together in about 40 minutes.
- Great for Meal Prep: It’s a great recipe to meal prep for quick dinners throughout the week, since it stores well in the fridge.
Ingredients
- Organic Red Lentils: The lentils are the staple for this soup and they’re full of healthy fats + plant-based protein. I don’t recommend substituting for any other color of lentils heere, as they will cook very differently. Oh and be sure to rinse your lentils before adding them to the pot.
- Organic Onion: A staple for any soup! I used a medium yellow onion, but use what you have on hand!
- Organic Carrots: Adds the perfect amount of sweetness to this vegan soup, as well as adds some extra nutrients.
- Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
- Organic Coconut Yogurt: To make this soup super creamy, we’ll be adding coconut yogurt just before blending. Be sure to use a plain flavor, as well as a clean brand. My favorite coconut brands are Culina or Cocojune. They are truly about quality, while making the most delicious coconut yogurt ever.
- Organic Low-Sodium Vegetable Broth: Any broth truly works and even water, if you’re in a pinch!
- Organic Spices + Tomato Paste: Ground cumin, ground turmeric, smoked paprika, ceylon cinnamon, red pepper flakes, and tomato paste are used to spice up this vegan soup recipe.
How To Make
- Sauté. In a large pot, add the chopped onions, carrots, and cauliflower. Cook for 2 – 3 minutes, stirring often. Add the minced garlic and the spices. Cook for another minute.
- Cook. Once the mixture is starting to be fragrant, stir in the rinsed lentils, tomato paste, and broth. Once simmering, reduce heat to medium-low and cook for 20 – 25 minutes, stirring occasionally, until sweet potatoes and lentils are tender.
- Blend. Transfer to a high-speed blender, along with the coconut yogurt, and blend until smooth. Alternatively, use an immersion blender and puree soup until desired consistency
- Heat the Soup. If not serving immediately, transfer the soup to a large pot and heat over medium-low. Otherwise, skip and serve.
- Serve. Transfer the soup between bowls. Garnish with additional coconut yogurt, fresh cilantro, and red pepper flakes, if desired. Enjoy!
Tips for Making this Moroccan Soup Perfectly
- Organic Vegetables: Feel free to add in even more veggies! I think butternut squash or sweet potatoes would pair deliciously! You may need to add more broth though.
- Organic Coconut Yogurt: Be sure to use a plain flavor, as well as a clean brand. My favorite coconut brands are Culina or Cocojune. They are truly about quality, while making the most delicious coconut yogurt ever.
- No Coconut Yogurt Option: If you don’t have plain coconut yogurt on hand, you can use organic full-fat unsweetened coconut milk. I don’t recommend subbing for regular non-dairy milk and be sure that your coconut milk comes from a can, not the carton. My favorite brand is Native Forest.
Storing & Reheating
As mentioned above, this vegan red lentil soup recipe is perfect for leftovers & meal prep! Just be sure to let the soup cool completely before transferring to an air-tight glass container.
Fridge Storage. Transfer soup to an air-tight glass container in the refrigerator for up to 4 – 5 days.
Reheating. To reheat, simply transfer the soup to a saucepan on the stovetop over medium heat, adding a little extra water or broth as needed until warm.
More Vegan Soup Recipes You’ll Love
- Spiced Red Lentil Soup
- Creamy Red Lentil Sweet Potato Soup
- Roasted Sweet Potato Soup with Crispy Chickpeas
- Butternut Squash Red Lentil Curry Soup
- Vegan Chipotle Sweet Potato Pumpkin Soup
Sharing Is Caring!
If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!
Xoxo.
Christin.
Print
Vegan Moroccan Red Lentil Soup
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 – 6 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegan
Description
This Vegan Moroccan Red Lentil Soup recipe is vibrant in color, packed with nutrition, and full of flavor. Sweet carrots, fluffy cauliflower, and protein-rich red lentils, get pureed with tangy coconut yogurt and Moroccan spices. It’s a cozy and healthy vegan soup recipe that will nourish you right up!
Ingredients
Always opt for organic ingredients.
- 1 onion, chopped
- 5 large carrots, diced
- 1 cup cauliflower florets, fresh or frozen
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- ½ tsp ceylon cinnamon
- ¼ tsp red pepper flakes
- Sea salt & black pepper, to taste
- 1 cup dry red lentils, rinsed
- ¼ cup tomato paste
- 3 cups low sodium vegetable broth
- ½ cup plain coconut yogurt
Instructions
- Sauté. In a large pot, add the chopped onions, carrots, and cauliflower. Cook for 2 – 3 minutes, stirring often. Add the minced garlic and the spices. Cook for another minute.
- Cook. Once the mixture is starting to be fragrant, stir in the rinsed lentils, tomato paste, and broth. Once simmering, reduce heat to medium-low and cook for 20 – 25 minutes, stirring occasionally, until sweet potatoes and lentils are tender.
- Blend. Transfer to a high-speed blender, along with the coconut yogurt, and blend until smooth. Alternatively, use an immersion blender and puree soup until desired consistency
- Heat the Soup. If not serving immediately, transfer the soup to a large pot and heat over medium-low. Otherwise, skip and serve.
- Serve. Transfer the soup between bowls. Garnish with additional coconut yogurt, fresh cilantro, and red pepper flakes, if desired. Enjoy!
Notes
Organic Vegetables: Feel free to add in even more veggies! I think butternut squash or sweet potatoes would pair deliciously! You may need to add more broth though.
Organic Coconut Yogurt: Be sure to use a plain flavor, as well as a clean brand. My favorite coconut brands are Culina or Cocojune. They are truly about quality, while making the most delicious coconut yogurt ever.
No Coconut Yogurt Option: If you don’t have plain coconut yogurt on hand, you can use organic full-fat unsweetened coconut milk. I don’t recommend subbing for regular non-dairy milk and be sure that your coconut milk comes from a can, not the carton. My favorite brand is Native Forest.
Storing & Reheating: Transfer soup to an air-tight glass container in the refrigerator for up to 4 – 5 days. To reheat, simply transfer the soup to a saucepan on the stovetop over medium heat, adding a little extra water or broth as needed until warm.
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