Creamy Lentil Soup
Indulge in the cozy warmth of Creamy Lentil Soup, a velvety, flavor-packed dish that’s as nourishing as it is satisfying. This one-pot recipe combines the earthy richness of red lentils with aromatic vegetables like onion, carrot, and celery, elevated by bold spices like cumin, smoked paprika, and coriander. A swirl of creamy coconut milk and a splash of fresh lemon juice add a luscious, tangy finish, while the optional garnish of fresh parsley lends a pop of color. Perfect for a quick weeknight dinner or meal prep, this comforting vegan soup is ready in just 50 minutes and pairs beautifully with crusty bread. It’s gluten-free, dairy-free, and brimming with wholesome ingredients—an ideal choice for anyone craving a delicious, healthy bowl of goodness.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried thyme
- 1 cup dried red lentils, rinsed
- 4 cups vegetable broth
- 1 15-ounce can canned diced tomatoes
- 1 cup coconut milk
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic, ground cumin, ground coriander, smoked paprika, and dried thyme. Cook for an additional minute until fragrant.
Add the rinsed red lentils, vegetable broth, diced tomatoes (with their juices), salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.
Stir in the coconut milk and lemon juice. Use an immersion blender to blend the soup until creamy and smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve hot, garnished with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1240 mg | 54% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 16.2 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1297 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
