Creamy Vegan Tomato Lentil Soup

Instructions

Saute the Aromatics

Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened. Add garlic, cumin, and smoked paprika and cook for 1 more minute until fragrant.

Add the Base Ingredients

Pour in the crushed tomatoes, rinsed red lentils, and vegetable broth. Stir to combine and bring the mixture to a boil.

Simmer the Soup

Reduce heat to low and simmer uncovered for 20 minutes stirring occasionally until the lentils are completely soft and beginning to break down.

Add Coconut Milk

Stir in the coconut milk and season with salt. Use an immersion blender to partially blend the soup for a creamy texture while still leaving some chunks.

Serve

Ladle the soup into bowls and garnish with a drizzle of coconut milk, fresh cilantro, and a squeeze of lemon juice for brightness.

Substitutions

red lentils→green lentils work but require longer cooking time

full fat coconut milk→light coconut milk or cashew cream for lower fat option

fire roasted tomatoes→regular crushed tomatoes plus a pinch of extra smoked paprika

Common mistakes

⚠Do not skip rinsing the lentils as it removes excess starch and prevents a gummy texture

⚠Do not boil the soup after adding coconut milk as it can cause the milk to separate

⚠Do not blend the entire soup as leaving some texture makes it more satisfying and hearty

Creamy Vegan Tomato Lentil Soup

Nutrition per serving

Ingredients

base

vegetables

aromatics

spices

liquid

oil

seasoning