Creamy Lentil Soup

Creamy Lentil Soup

Meatless Monday never tasted so good and cheap! This soup has become a staple in our house ever since it's creation and everyone who makes it loves it just as much as me so I decided you needed it too!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Lunch, Main Dish
Cuisine Comfort, Vegan
Servings 4 servings


  • 1 tbsp olive oil
  • 1 small onion chopped
  • 4 large carrots chopped
  • 4 stalks celery chopped
  • 1 tbsp garlic minced
  • 1 28 oz can can of diced tomatoes
  • 1 1/2-2 cups vegetable broth I like 1 1/2 for a thicker soup
  • 1 cup lentils I like sprouted lentils or red lentils - cook faster
  • 1 can organic coconut milk can use light for less fat content
  • 1 tsp Sea salt
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/8 tsp cayenne
  • 1/4 tsp chipotle chili powder can use regular chili powder
  • 1 tsp turmeric
  • 1/2 tbsp fresh ginger grated - optional or 1/2 tsp ground
  • 3-4 cups curly leaf kale optional - chopped


  • Set a large stock pot over medium heat - add in 1 tbsp olive oil and chopped onion let cook for 2-3 minutes
  • Add to pot garlic, chopped carrots, celery and let cook for another 2-3 minutes.
  • Add in tomatoes and lentils and spices stir to combine for 1-2 minutes.
  • Add in vegetable broth and bring to a simmer. Simmer for 5-8 minutes depends on how done you like your lentils I like mine a little chewy so I stick to 5 minutes.
  • Stir in your coconut milk and taste to see if you need more salt/ spices. Let simmer for another 3-5 minutes until lentils are cooked to your liking then turn off heat - if adding kale stir in now.
  • Serve with hot pepper flakes, avocado or just as is! Enjoy!
Tried this recipe?Let us know how it was!