Creamy lentil soup recipe

Sure, here’s a recipe for creamy lentil soup:


  • 1 cup dry red lentils
  • 4 cups vegetable broth
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 1 cup unsweetened coconut milk
  • Salt and pepper to taste
  • Optional toppings: chopped fresh cilantro, chopped roasted cashews


  1. Rinse the lentils in cold water and set aside.
  2. In a large pot, sauté the carrots, celery, onion, and garlic in a little bit of olive oil over medium heat until the vegetables are softened, about 5-7 minutes.
  3. Add the cumin, coriander, turmeric, and cayenne pepper to the pot and stir to combine with the vegetables.
  4. Add the lentils and vegetable broth to the pot, stir to combine, and bring to a boil.
  5. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the lentils are tender.
  6. Add the coconut milk to the pot and stir to combine.
  7. Use an immersion blender or transfer the soup to a blender and blend until smooth and creamy.
  8. Add salt and pepper to taste.
  9. Serve hot with optional toppings of chopped fresh cilantro and chopped roasted cashews.

Enjoy your creamy lentil soup!

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