Saturday, May 14, 2022
HomeHealthy EatingLentil Soup (Easy + Delicious)

Lentil Soup (Easy + Delicious)

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An aromatic, nourishing lentil soup that is perfect for a light dinner!

This lentil soup, a family favorite, is creamy and loaded with colorful veggies like celery, carrots, onions and mushrooms and perfectly cooked brown lentils. Warm curry spices and garlic add the perfect kick for the cool weather and mint and coconut milk stir in unexpected but welcome flavor. There is so much healthfulness in this soup and you can make a meal of it with a hunk of crusty bread. The soup is vegan, gluten-free, nut-free and soy-free, and you can make it without added oils.

Front photo of a black and white bowl with creamy lentil soup with carrots, mushrooms, celery, onions, cilantro and brown lentils.
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With the weather so persistently cold I’ve been making plenty of light soups and stews for dinner. One recipe I cook over and over is this aromatic and delicious lentil soup.

It’s easy to make, loaded with good-for-you veggies and lentils, and it tastes seriously amazing. As it simmers on the stove, it sends a divine aroma wafting around the house, bringing everyone running to the dinner table.

This is a one-pot dish and it takes very little effort to make, so it’s also easy on the cook. Because brown lentils cook so quickly you don’t have to pre-cook them. And if you have vegetable stock to add deep, rich, slow-cooked flavor you can rest assured you will have a winner! Make and serve yourself a bowl today.

Why you’ll love this lentil soup recipe

  • It’s amazingly delicious. This soup, albeit simple to make, is packed with complex flavors, including tons of umami from the tomato paste and mushrooms. The perfectly cooked lentils and the veggies add layers of texture, and coconut milk adds wonderful creaminess.
  • It’s so healthy. The lentils and veggies are great for you, of course, and the spices are particularly nourishing in winter because they help warm up the body and drive away the sniffles. There are just 156 calories and 8 grams each of protein and fiber in one serving!
  • It’s everyone friendly. There are no nuts, soy and gluten in this recipe and it’s vegan, of course. If you have kids who will eat mushrooms they will love this soup, but if they don’t, you can always fish out the mushrooms for them. Or skip them altogether. To make the recipe free of added oils, skip the oil and saute the veggies in ¼ cup vegetable stock.
  • It’s easy to make. The recipe is made in one pot and this is a one-pot meal on its own, which makes things really easy on the cook. I usually serve this for a light dinner by itself or with a hunk of crusty bread.
Overhead shot showing creamy brown lentil soup with vegtables and a spoon with coconut milk stirred in.


  • 1 tablespoon olive oil. Coconut oil is fine too, or use any vegetable oil.
  • Vegetables: 1 medium onion, 2 stalks celery, 1 medium carrot or 8 oz cremini or button mushrooms.
  • Spices: 1 teaspoon paprika, 1 teaspoon ground cumin and 2 heaping teaspoon curry powder (you can add more per your taste).
  • 1 heaping tablespoon tomato paste
  • 1 tablespoon apple cider vinegar
  • 4 cups vegetable stock or vegetable broth (or water, but stock is preferable. You can use water in combination with a tablespoon of vegetable bouillon)
  • Herbs: 4 cloves garlic, 1 teaspoon dry mint and 2 tablespoon chopped cilantro (or parsley).
  • ½ cup coconut milk
  • Salt and ground black pepper to taste

How to make the best lentil soup

  • Heat the oil in a large pot or Dutch oven. Add the onions, celery and carrots along with a good pinch of salt and ground black pepper. Saute, stirring frequently, until the onions start to brown.
  • Stir in the garlic and continue sauteing for a couple of minutes.

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