Ready in just 30 minutes of cooking time, this vegan green lentil soup with coconut milk and bulgur wheat is hearty and nourishing! Cooked in one pot, the combination of French green lentils and bulgur wheat adds protein and fiber while coconut milk keeps the broth creamy.
There’s a reason why this green lentil soup is a favorite all these years later — it’s hearty, nourishing, and an absolute breeze to make! Everything is added to just one pot so you have minimal dishes to clean up afterwards. The combo of French green lentils and bulgur wheat adds plant-based protein to this vegan lentil soup in addition to plenty of fiber. The coconut milk adds a little richness and gives the broth a creamy quality that keeps it from feeling like just another boring bowl of soup. You can enjoy it as a stand-alone meal or pair it with your favorite bread or a grilled cheese. Either way, I have a feeling you’ll really love this cozy lentil soup!
Notes on Ingredients and Substitutions
I really love the mild and sweet flavor of a red onion in this vegan lentil soup, especially paired with the spices and coconut milk. Feel free to use a yellow onion instead if you prefer! During the winter, larger storage carrots are often what is available where I live but if you have access to smaller carrots, you’ll need 3-4 total. I prefer using French green lentils here because they hold their shape really well in the soup without getting mushy and have a lovely nutty and almost peppery flavor. You can sub an equal amount of black (beluga) lentils or brown lentils in their place. If you’re gluten free, you can use rice or fonio in the place of the bulgur wheat. You can find specific instructions down in the notes section of the recipe card!
My Favorite Way to Garnish Lentil Soup
I think this idea originally came about because I had some yogurt to use up at the time but I absolutely LOVE topping lentil soups like this one with a dollop of vegan yogurt and a sprinkle of fresh herbs like chives or basil. It adds a fresh and tangy element that keeps the soup from feeling too heavy and really compliments all of the flavors. If you’re vegan, I like the plain yogurt from either Culina or CocoJune (the one I used here!).
Green Lentil Soup with Coconut Milk and Bulgur Wheat in 4 Easy Steps
More Cozy Soups to Enjoy
I love cooking a big pot of soup to enjoy throughout the week when it’s cold outside for major nourishing and cozy vibes. If you love a brothy soup packed with veggies and pasta, I highly recommend my orzo soup with butternut, white beans, and sage pistou. Everything cooks together in one pot in about 30 minutes! If you are looking for a creamy, bisque-style soup that’s blended, I really love this roasted carrot soup with yogurt and crispy lentils or this acorn squash tomato soup. Both pair really well with a grilled cheese or a big ole slice of your favorite bread!
Green Lentil Soup with Coconut Milk and Bulgur Wheat
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Ingredients
- 2 tablespoons olive oil
- 1 medium red onion, diced
- 2 large carrots, peeled and diced
- 1 heaped teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper
- Sea salt, to taste
- 1 can full-fat coconut milk (about 13.5 ounces)
- 4 cups low sodium vegetable broth
- 1 cup uncooked French green lentils
- 1/2 cup bulgur wheat
- 1 bunch kale, de-ribbed and chopped
- 1 medium lemon, juiced
- Plain vegan yogurt, optional for serving
- Finely chopped chives or basil, optional for serving
Instructions
Heat a Dutch oven or large pot over medium heat. Add the olive oil and once it starts to shimmer, add the diced carrots and onions. Add the coriander, smoked paprika, crushed red pepper, and a big pinch of sea salt. Stir regularly, cooking the veggies until they soften (about 3-5 minutes).
Add the coconut milk, vegetable broth, lentils, and another pinch of salt. Increase the heat to medium high and bring the soup to a boil. Once it comes to a boil, reduce the heat to a simmer. Simmer the soup for 15 minutes until the lentils are tender but still retain a bit of bite.
Add the bulgur wheat and kale and cook for an additional 5 minutes then remove the soup from the heat. Add the lemon juice to the soup, stirring to combine. Taste the soup and add more salt if desired.
Serve as-is or top each bowl with a dollop of plain vegan yogurt and a sprinkle of finely chopped chives or basil.
Keep leftovers covered in the fridge and enjoy within 5-6 days. Reheat leftovers in a pot on the stove or in the microwave adding a splash or two of broth if needed.
Notes
- To make this soup gluten free, you can use 1/2 cup of fonio in place of the bulgur wheat and add it along with the kale. The cooking time will remaing the same. You can also use 1/2 cup white Basmati or Jasmine rice if you prefer. If you go this route, you’ll need to add it along with the lentils in order to ensure it has enough time to cook properly.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: soup
I'm gonna have to agree and wonder why so many soups are indeed abysmal? This one sounds delicious. Love me some coconut milk.
The coconut milk makes the broth so delicious and creamy! No abysmal soups here! 😉