Creamy Lentil Vegetable Soup
User Reviews
4.8
Creamy Lentil Vegetable Soup
Description
Creamy Lentil Vegetable Soup brings together a selection of vegetables sautéed with mushrooms, including carrots, celery, and yellow onion, enhanced by garlic and aromatic herbs like thyme, rosemary, and sage. Brown lentils add substance and protein, simmering in vegetable broth until tender. The final touch is coconut milk, which gives the soup a smooth and creamy texture without dairy.
The cooking method involves sweating mushrooms until their moisture evaporates, then adding diced vegetables and herbs to deepen the flavor. Lentils and broth are added next for simmering, and the coconut milk is stirred in towards the end to maintain its richness. The result is a hearty soup with earthy lentils and a subtly sweet creaminess from the coconut milk, balanced by the herbal notes.
This soup can be served as a warming main or alongside crusty bread. It suits cold days or when you want a nutritious, filling vegetable dish that still feels comforting. Its plant-based ingredients allow flexibility in serving alongside other dishes or as a standalone meal.
Ingredients
- 16 oz. mushrooms $3.98
- 2 Tbsp neutral cooking oil $0.08, generic cooking oil
- 3 carrot $0.57
- 3 ribs celery $0.55
- 1 yellow onion $0.37
- 2 cloves garlic $0.16
- 1/2 tsp thyme $0.05, dried
- 1/2 tsp rubbed sage $0.05
- 1/2 tsp rosemary $0.05, dried
- 1 cup brown lentils $0.61
- 3 cups vegetable broth $0.39
- 1 .5oz. can coconut milk $2.29, full-fat
- 1/2 tsp salt $0.02
- 1/4 tsp black pepper $0.02
Instructions
- Rinse the mushrooms to remove any dirt or debris, then slice them into thick slices.
- Add the mushrooms to a large soup pot or Dutch oven along with the cooking oil and a pinch of salt and pepper. Sauté the mushrooms over medium heat until the mushrooms have released all of their water and it has evaporated out of the pot.
- Meanwhile, dice the carrots, celery, and onion, and mince the garlic. Add the carrot, celery, onion, and garlic to the soup pot along with the thyme, sage, and rosemary. Continue to sauté the vegetables until the onions are soft and translucent.
- Add the lentils and vegetable broth to the pot. Stir to combine, then place a lid on the pot and turn the heat up to high. Allow the soup to come to a boil, then reduce the heat to medium-low and let it simmer for about 20 minutes, or until the lentils are tender.
- Once the lentils are tender, add the coconut milk, stir to combine, and let it simmer for another five minutes.
- Finally, taste the soup and add salt and pepper to taste. We used about ½ tsp salt and ¼ tsp pepper. Enjoy the soup hot with bread for dipping!
Nutrition Information
Show DetailsNutrition Facts
Serving: 41.5 cups each
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 522kcal | 26% |
| Carbohydrates | 49g | 16% |
| Protein | 19g | 38% |
| Fat | 31g | 48% |
| Sodium | 1076mg | 45% |
| Fiber | 20g | 80% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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