Creamy Quick Lentil Soup
A creamy, plant-based lentil soup made fast with pantry staples. Rich in texture, full of flavor, and entirely dairy-free.
Ingredients
- 1 tbsp olive oil
- 1 small onion chopped
- 2 garlic cloves minced
- 1 cup red lentils rinsed
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cumin
- ½ tsp turmeric
- ½ tsp smoked paprika
- ¾ tsp salt adjust to taste
- ½ tsp black pepper
- Juice of half a lemon
- Optional: fresh herbs cilantro or parsley for garnish
Instructions
- Heat olive oil in a soup pot over medium heat.
- Sauté chopped onion for 3–4 minutes until it looks like it’s trying.
- Add garlic and sauté for another minute, because garlic is mandatory.
- Stir in lentils, broth, coconut milk, cumin, turmeric, paprika, salt, and pepper.
- Bring it all to a boil.
- Lower the heat and let it simmer uncovered for 20–25 minutes until lentils surrender.
- Blend the soup using an immersion blender or carefully with a regular blender.
- Squeeze in lemon juice. Taste. Adjust seasoning like the boss you are.
- Serve hot, garnished with fresh herbs or a side eye.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 31g
- Fiber: 9g
- Protein: 13g
💊 Vitamins & Minerals (Per Serving)
- Iron: 26%
- Folate: 35%
- Vitamin A: 10%
- Magnesium: 20%
- Potassium: 18%
💡 Additional Notes/Tips
- Want it thicker? Simmer longer.
- Prefer spicy? Toss in a pinch of chili flakes.
- No coconut milk? Use cashew cream or almond milk for a lighter twist.
- Pairs beautifully with bread, crackers, or your favorite bad reality show.
- Freezes like a dream for those nights you can’t even.