Coconut Red Lentil Soup With Mango

January 2, 2019
Ever needed a warm winter soup that is still reminiscent of summer? Well, you found it! This satisfying, healthy soup is topped with mango chunks and cilantro for the ultimate twist on a classic winter dish. With a tempting combination of flavours and blissful texture, you won’t regret making this!
Coconut Red Lentil Soup

Coconut Red Lentil Soup With Mango

utensils YIELDS 3 servings
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  • 1 can Coconut Milk
  • 1/2 Liter Vegetable Stock
  • 350g Carrots, diced
  • 1 Onion, diced
  • 400g Sweet potato (about 1 big one)
  • 1/2 cup Red Lentils
  • Piece Fresh Ginger
  • 1 Mango, peeled and diced
  • Cilantro, chopped (optional)
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Directions

1. Peel and chop the onion, ginger, carrots and sweet potato small, and put them in a (medium) hot saucepan. Add the vegetable stock. Bring to a boil, then add the red lentils and simmer until the vegetables are soft and the red lentils fall apart.
2. With an immersion blender, blend until an even consistency is formed. Stir in the coconut milk and add more water to thin out if desired (although it should still be a fairly thick consistency).
3. Divide into three bowls and top with diced mango and cilantro, enjoy!

Also by Rebecca: Vegan Spanish Omelette
Ancient Grain Breakfast Protein Bowl

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Photo: Rebecca Botello


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Rebecca is an Environmental Science student with a passion for healthy and sustainable living. If she isn’t in the kitchen creating delicious vegan recipes, you’ll find her doing yoga, curled up with a book and a cup of Chai Tea, or researching anything from nutrition and natural cancer treatments to the ins and outs of plastic-free living. Always up for new adventures and eager to travel to new places, you can follow her journey on Instagram @whatbecky and @eatsimplylive.

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