Creamy Vegan Lentil Soup

This is the most delicious lentil noodle soup you’d have ever had. Creamy, vegan, hearty, protein-rich, gluten-free, grain-free, and delicious to the last drop. This budget friendly soup that can be made with simple ingredients from your pantry makes a great and easy weeknight meal.

How is this soup protein-rich?

Lentils are protein rich. Every quarter cup of lentils gives about 9g of protein. The noodles are grain free garbanzo beans noodles adding to the proteins. This makes this a healthy choice that fits in your budget and is tastier just like a gourmet food.

Why is this lentil soup a winner?

• Nutritious and protein rich
• Delicious
• Budget friendly
• Easy to make
• Leftovers are great for next day lunch
• It can be made with simple ingredients from your pantry and doesn’t need fancy ingredients.
• It is comforting.

The ingredients required to make this soup?

Lentils - I have used regular lentils. But green or black lentils can be used.

Garbanzo noodles - This is a grain-free noodle that is packed with proteins and is vegan too. 

Onion, celery, garlic, and ginger - flavor enhancers. Do not skip the ginger.

Potato - chunks of potato make any soup comforting and this soup is no exception. 

Kale - Kale is a nutrition powerhouse. Adding this improves the nutrition profile. Any greens can be added. Kale takes a few minutes to cook and should be added about 5 minutes after adding the pasta. 

Cumin - Digestive and flavor enhancing spice

Salt - adds flavor

Coconut milk - Adds to the flavor and creaminess of the soup. 

Black pepper and cayenne - add to the spicy kick.

Oil - Coconut oil or any oil can be used.

What variations can be made to this soup?

For a variation sweet potatoes can be added instead of potatoes, or potatoes can be skipped. Any greens can be used instead of kale. If using spinach, add it at the last minute as it cooks quicker.

How many servings can be made with this recipe?

This recipe makes a good amount of soup that can easily serve 4-6 hungry people. If serving with a side of salad/sandwich this can serve 6-8 people. 

Every month we share a soup recipe in our #SoupSaturdaySwappers group on a chosen theme. This month “Lentils” are the theme. This creamy vegan lentil soup is my share for the theme. Sue of Palatable Pastime is hosting this month.

If you love this lentil soup, be sure to check the following lentil based recipes which would become your favorite too.

Lentil Veggie Soup

Menestra De Lentejas/Ecuadorian Lentil Stew

Roasted Brussels Sprouts and Cippolini Onion Taco

Egyptian Kushari

Mujadara

I am also linking this to What's For Dinner, Happiness is Homemade, Crafty Creators, Full Plate Thursday, and Thursday Favorite Things.

Ingredients

Serves 6-8

Lentils - 3/4 cup

Garbanzo noodles - 4 oz

Oil - 1 tbsp

Potatoes - 1 cup, 1-inch cubes

Onion - 1/2 cup, chopped

Ginger - 1 tbsp, finely chopped

Garlic - 1 tbsp, finely chopped

Celery - 1/2 cup, chopped

Salt -2.5 tsp

Black pepper - 1/2 tsp

Cayenne - 1 tsp

Water - 6.5 cups

Coconut milk - 1 14oz can

Turmeric - 1/2 tsp

Cumin - 1 tsp

Lemon juice - 1 tbsp

Kale - 3 to 4 cups, chopped

Method

Heat oil in a Dutch oven. Add the cumin seeds and let it bloom for 20-30 seconds. Add the onions, ginger, garlic, and celery, and sauté for 4-5 minutes.

Add the lentils, potato, and water, bring to a simmer, cover and cook for 15 minutes.

Add the noodles followed by salt, black pepper, turmeric, and cayenne. Mix and cook for 5 minutes.

Add the kale, cook for 4-5 minutes.

Add the coconut milk, mix.

Simmer for 2 minutes.

Ladle into soup bowls and serve hot with a piece of crusty bread.

Lentil Soups:

• Cajun Lentil Soup with Andouille Sausage from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Ham and Lentil Soup from A Day in the Life on the Farm
• Spicy Turkey Sausage and Lentil Soup from Karen's Kitchen Stories
• Steak and Potato Lentil Soup from Palatable Pastime
• Tadkawali Doh Dal from Sneha’s Recipe