This Vegan Creamy Roasted Red Lentil Soup Recipe is a nutritious and satisfying dish that showcases the rich flavors of roasted red lentils. It’s perfect for those seeking a hearty vegan option that is both creamy and comforting.
The recipe is simple to follow and uses basic cooking techniques, making it accessible for anyone looking to enjoy a delicious vegan meal.
Easy Vegan Creamy Roasted Red Lentil Soup
This soup features roasted red lentils blended with vegetables and spices to create a creamy texture without any dairy. It takes about 45 minutes to prepare and serves 4 people, making it an excellent choice for a healthy lunch or dinner.
Ingredients
- 1 cup roasted red lentils, rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery, and sauté until the vegetables are soft (about 5-7 minutes).
- Add Lentils and Spices: Stir in the rinsed lentils, cumin, and smoked paprika. Cook for another 2 minutes to toast the spices.
- Pour in Broth: Add the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 20-25 minutes, or until the lentils are tender.
- Blend the Soup: Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and mix it back in.
- Add Coconut Milk: Stir in the coconut milk and heat gently over low heat. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro or parsley if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 4 bowls
- Calories: 290kcal
- Fat: 12g
- Protein: 10g
- Carbohydrates: 38g
