Creamy Green Lentil Soup
A hearty, cozy, 30-minute green lentil soup made creamy with coconut milk and layered with warm spices, aromatics, and lemon for brightness. A nourishing, plant-based one-pot meal perfect for cold nights.
Servings: 6 servings
Calories: 295kcal
Equipment
- large pot
- knife
- cutting board
- ladle
- wooden spoon
Ingredients
- 1 red onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup French green lentils (uncooked)
- 0.5 cup bulgur wheat
- 4 cups low sodium vegetable broth
- 1 can full-fat coconut milk
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 0.25 tsp crushed red pepper flakes
- 1 lemon, juiced
- 1 cup kale, chopped and de-ribbed
- 1 salt and pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add carrots, onion, coriander, smoked paprika, crushed red pepper, and salt. Cook 3–5 minutes until softened.
- Add coconut milk, vegetable broth, and French green lentils. Bring to a boil, then reduce to a gentle simmer.
- Simmer for 15 minutes until lentils are tender but still slightly firm.
- Add bulgur wheat and chopped kale. Cook 5 additional minutes, then remove from heat.
- Stir in lemon juice. Taste and adjust seasoning with more salt, pepper, or lemon. Serve with fresh herbs or vegan yogurt.
Notes
Use French green lentils for the best texture. Add extra broth when reheating as the bulgur thickens the soup. Freezes extremely well.