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!
Servings Prep Time
4-6servings 15minutes
Cook Time
Servings Prep Time
4-6servings 15minutes
Cook Time
  • 1tbsp olive oil
  • 1small onionchopped
  • 4large carrotschopped
  • 4stalks celerychopped
  • 1tbsp garlicminced
  • 128 oz can can of diced tomatoes
  • 1 1/2-2cups vegetable brothI like 1 1/2 for a thicker soup
  • 1cup lentilsI like sprouted lentils or red lentils – cook faster
  • 1can organic coconut milkcan use light for less fat content
  • 1tsp Sea salt
  • 1tsp cumin
  • 1/2tsp coriander
  • 1/8tsp cayenne
  • 1/4tsp chipotle chili powdercan use regular chili powder
  • 1 tsp turmeric
  • 1/2tbsp fresh gingergrated – optional or 1/2 tsp ground
  • 3-4cups curly leaf kaleoptional – chopped
  1. Set a large stock pot over medium heat – add in 1 tbsp olive oil and chopped onion let cook for 2-3 minutes
  2. Add to pot garlic, chopped carrots, celery and let cook for another 2-3 minutes.
  3. Add in tomatoes and lentils and spices stir to combine for 1-2 minutes.
  4. 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.
  5. 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.
  6. Serve with hot pepper flakes, avocado or just as is! Enjoy!