• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Avocado Skillet
  • All Recipes
  • About Me
  • Lifestyle
  • Shop
menu icon
go to homepage
  • Recipes
  • About Me
  • Lifestyle
  • Shop
  • Subscribe
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Me
    • Lifestyle
    • Shop
    • Subscribe
    • Instagram
    • Pinterest
  • ×

    Home » Soups, Stews and Chilis

    Lentil Soup

    Published: Jun 16, 2020 · Modified: Sep 15, 2021 by Kristi · This post may contain affiliate links · 2 Comments

    Jump to Recipe·Print Recipe
    Print

    Lentil Soup (vegan, gluten free)

    ★★★★★

    5 from 2 reviews

    I love lentil soup, I could eat bowls and bowls of it. There are many lentil soup recipes but I think mine is something special.

    This lentil soup is one of my favorite soups ever. Although I eat it year around, it is so perfect for fall weather. Warming spices and umami flavors make this soup so comforting and cozy. The key to making this soup the best lentil soup ever is the coconut milk. The coconut milk makes the broth rich and creamy, plus adds nourishing healthy fats. If you don't like coconut milk don't worry, it is completely masked in this recipe by all of the other flavors. This soup is also nutritionally rich, it is packed with vitamins from the veggies and protein from the lentils. It is sure to leave you fully satisfied and nourished.

    If you are looking for a great meal prep recipe, this lentil soup is perfect for you. It makes 4-5 servings so it can be reheated throughout the week. Just store the leftovers in a container in your refrigerator for up to a week.

     

    Give this lentil soup a go, I know you will love it. If you do remake this recipe please give me a tag on instagram so I can repost you! Also I would so appreciate a rating and review this really helps SEO for my blog.

    • Author: Kristi Roeder
    Scale

    Ingredients

    This makes a large pot of soup, approximately 4-5 servings

    • 1 onion finely chopped
    • 3 garlic cloves minced
    • 3 carrots finely chopped
    • 3 stalks celery finely chopped
    • 1 jalapeno finely chopped
    • 1 bay leaf
    • 1 cup brown lentils
    • 2 cups vegetable broth
    • 1 can full fat coconut milk
    • 1 can diced tomatoes (~15 ounce can)
    • 1 tsp salt
    • black pepper to taste
    • 1 tbsp tomato paste
    • 1 tsp cumin
    • 1 tsp paprika
    • 1 tsp turmeric
    • pinch cayenne (optional but I like my soup spicy)
    • 1 tbsp italian seasoning blend
    • juice from ½ lemon
    • 1 tbsp culinary vinegar
    • 1 tbsp maple syrup (optional but helps with flavor)
    • ½ cup (1 bunch) finely chopped cilantro or parsley
    • 1 bunch kale - finely chopped or shredded

    Instructions

    1. Heat oil in a pot over medium heat. Saute onions, garlic, carrots and  celery for 6 minutes. If using instant pot use the saute function for 6 minutes.
    2. Add remaining ingredients except for the kale and simmer for 20-30 minutes or until lentils are cooked through. If you are using the instant pot cook on high pressure for 15 minutes and let the instant pot natural release for 10 minutes. Once soup is done cooking stir kale into your soup until wilted.
    3. Serve with desired toppings (I like coconut yogurt and pumpkin seeds).

    More Soups, Stews and Chilis

    • Vegan Roasted Red Pepper Sweet Potato Soup with Almond Butter
    • Vegan Butternut Squash Tomato Soup with Cashews
    • Gochujang Chickpea and Rice Stew with kale
    • Vegan Japanese Sweet Potato Soup with Spinach and Rosemary

    Reader Interactions

    Comments

    1. Juhi

      October 23, 2021 at 2:40 pm

      It came out so delicious!! The coconut milk adds such a nice creaminess to it and all of the spices gave the soup a lot of depth and flavor. This is the perfect soup for a chilly fall day. 🙂

      ★★★★★

      Reply
    2. Conny

      November 03, 2021 at 1:18 pm

      I made this meal already 2 times and it is so good. It‘s warming and comforting for every season but especially fall season. I also like it with potatoes in it. Thank you!

      ★★★★★

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hi, I'm Kristi! Welcome to Avocado Skillet! My goal is to help everyone eat more plant based meals, whether that's one meal a day, a week or a month. I want to show you that eating plant based can be delicious, fun and uncomplicated.

    More about me →

    Trending Recipes

    • Vegan High Protein Mushroom Lentil Risotto
    • 3 Ingredient Banana Oatmeal Muffins (vegan)
    • Creamy Silken Tofu Tomato Pasta Sauce (vegan and high protein)
    • Creamy Vegan Zucchini Basil Pasta with Lemon
    • Vegan Chickpea Ratatouille Without Eggplant
    • Hot Honey Cauliflower and Chickpeas
    • Healthy and Vegan Single Serve Chocolate Chip Cookie
    • Sticky Sesame Shiitake Mushrooms

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates
    • Get my free ebook!

    Contact

    • Contact

    Copyright © 2022 Avocado Skillet